Effects on the composition and structural properties of the humified organic matter of soil in sugarcane strawburning: A chronosequence study in the Brazilian Cerrado of Goiás State

• We evaluated changes in soil in sugarcane areas with pre-harvest straw burning.
• The impact of burning on the amount and quality of SOM depends on fire intensity.
• Spectrophotometry showed that sugarcane straw burning affected humic acids composition.

The heating of soil organic matter after burning events can significantly change the composition and structure of humified organic matter. The impact of burning on the amount and quality of SOM depends on fire intensity, recurrence, the type of vegetation, soil texture and the local climate. The present study identified the composition and structural properties of humic acids (HA) extracted from a sandy loam textured Latossolo Vermelho (Oxisol) managed with the pre-harvest burning of sugarcane straw for chronosequences of 1, 5, 10 and 20 years in Rio Verde, Goiás (GO). Soil samples were collected at depths of 0–0.05, 0.05–0.10, 0.10–0.20 and 0.20–0.30 m. To obtain a reference of natural conditions, soil was also sampled in adjacent areas covered with native vegetation and Pasture grass. The HA samples from soil under different burning conditions and areas (Cerrado and Pasture grass) were analyzed using chemical-spectroscopic characterization and the chemiometric technique. The greatest modifications in HA composition after burning occurred in the most superficial soil layers. At a depth of 0.0–0.05 m, the main changes observed were a decrease in mean C and N levels and enrichment in O, irrespective of the length of time that burning practices had been adopted. Additionally, in the most superficial layer, the ultraviolet-visible spectroscopy assay showed that burning enhanced the aromatic properties (