Groundwater, the water stored beneath the Earth’s surface in aquifers, is a crucial source of drinking water, irrigation, and industrial use. However despite its importance, groundwater often contains significantly less dissolved oxygen compared to surface water. Understanding why this occurs involves examining the physical, chemical, and biological factors that influence groundwater composition.

Dissolved oxygen (DO) in irrigation water is often overlooked, yet it plays a critical role in plant health, root respiration, and soil biology. When water entering the root zone is poor in oxygen, it doesn’t just fail to support the plant — it actively removes oxygen from the soil and roots, creating stress conditions that limit growth and productivity.

Understanding this mechanism is key to managing healthy crops, especially in greenhouses, hydroponics, and intensively irrigated soils.