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烤田能显著提高稻田土壤的氧化还原电位；烤田期间土壤的速效性磷钾和碱解氮含量都有一个先降后升再略有下降的现象，但复水后又基本恢复到烤田前的水平；不同施氮量处理碱解氮含量，刚开始烤田时差距较大，烤田复水后明显变小；烤田能明显提高稻田土壤的硝态氮浓度而显著降低铵态氨的浓度，但复水后又恢复到原先的水平，因此，烤田对稻田土壤速效性氮磷钾、铵态氨和硝态氮的浓度影响是短暂的。
Baked field can significantly improve the redox potential of paddy soil; soil quick-acting during the grilling period of phosphorus and potassium and alkali-hydrolyzable nitrogen content has a drop first and then decline slightly again phenomenon, but after rehydration and return to the basic baking Before treatment, the amount of available nitrogen fertilizer for treatment of alkali-hydrolyzable nitrogen content, the difference between the beginning of grilled field was larger, and the amount of reclaimed water was significantly reduced. The grilled field could significantly increase the concentration of nitrate nitrogen in the paddy soil and significantly reduce the ammonium concentration However, after rewatering, the contents of NPK, NH4 + and NO3- in paddy soils were short-lived.