Quantifying the Immediate Response of Soil to Wild Boar (Sus scrofa L.) Grubbing in Mediterranean Olive Orchards

The goals of the current research were to assess the immediate impact of invasive wild boar (Sus scrofa L.) in olive orchards of southern Italy. Over a one-year study, in grubbed and ungrubbed areas, we measured the seasonal changes on the fast soil biological and chemical responses at depths of 0-15 cm and 15-40 cm, and several leaf and fruit characteristics. The impact factor, IFG, was used to quantify the effects of wild boar on individual soil parameters. Grubbing induced an increase in the soil moisture at both depths. Soil pH, organic matter, and C/N ratio were higher in grubbed soils at 0-15 cm and lower at 15-40 cm compared to ungrubbed soils. These trends were reflected in the higher microbial community biomass and the inhibition of fungal fraction in grubbed topsoil, while an opposite tendency at 15-40 cm was found. Microbial biomass had the highest IFG in topsoil (94%) and metabolic quotient (85%) at a 15-40 cm depth. Microbial stress condition and C loss were found in grubbed soil at both depths. Furthermore, these soils were also shown to be of lower quality than ungrubbed soils, especially at 0-15 cm (SQI = 0.40 vs. 0.50, respectively). A stronger negative impact of wild boar grubbing was observed in the Autumn/Winter and for fruit polyphenol content.

Automated summary

The study aimed to evaluate the immediate impact of invasive wild boar on olive orchards in southern Italy. Seasonal changes in soil biology, chemistry, leaf and fruit characteristics were measured over a one-year period in grubbed and ungrubbed areas. The results showed that grubbing increased soil moisture, pH, organic matter, and C/N ratio in the topsoil, but reduced these parameters at a greater depth. Microbial biomass and fungal activity were also influenced by grubbing, with different effects observed at different depths. The study concluded that wild boar grubbing negatively impacted soil quality and fruit polyphenol content, particularly in the Autumn/Winter season.