WHEAT BIOMASS AND HARVEST INDEX INCREASES WITH INTEGRATED USE OF PHOSPHORUS, ZINC AND BENEFICIAL MICROBES UNDER SEMIARID CLIMATES
DOI:
https://doi.org/10.15414/jmbfs.2019.9.2.242-247Keywords:
phosphorus, levels, sources, wheat, varieties, zinc levels, beneficial microbesAbstract
Under semiarid climate, the higher soil pH and alkalinity reduce phosphorus (P) availability and thus crop productivity. The higher prices of P-fertilizers restrict small holders to apply the required P level to their field crops. Proper P management under semiarid climates is very essantail for increaase crop productivity of smallholders. An expriemnt was work out in 2013-15 to study the impact of P management on wheat total biomass and harvest index. The expriment was worked out at the University of Agriculture, Agronomy research farm. In experiment one, treatments were: four P levels (100, 80, 60 and 40 kg P ha-1), three levels of zinc (15, 10 and 5 kg Zn ha-1) and three timings of beneficial microbes (BM) timings of application (at sowing, 20 DAE and 40 DAE). It was concluded from the experiment one, that application of 80 kg P ha-1 + 15 kg Zn ha-1 along with BM at 20 DAE produced higher wheat biomass and harvest index. In experiment two, treatments were: four P-fertilizers sources (TSP, DAP, SSP, NP), four P levels (120, 90, 60, 0 kg P ha-1) and three varieties of wheat (Shahkar-2013, Pirsabak-2013, and Atta-Habib-2010). The results indicated that maximum biomass yield and harvest index was calculted with SSP application. Maximum biomass and harvest index was produced with 120 kg P ha-1 application to the soil. Among wheat varieties Pirsabak-2013 perform better than others by producing higher harvest index and biomass.Downloads
Download data is not yet available.
Downloads
Published
2019-10-01
How to Cite
Amanullah, Khan, N., Ibrahim Khan, M., Khalid, S., Iqbal, A., & Rahman Al-Tawaha, A. (2019). WHEAT BIOMASS AND HARVEST INDEX INCREASES WITH INTEGRATED USE OF PHOSPHORUS, ZINC AND BENEFICIAL MICROBES UNDER SEMIARID CLIMATES . Journal of Microbiology, Biotechnology and Food Sciences, 9(2), 242–247. https://doi.org/10.15414/jmbfs.2019.9.2.242-247
Issue
Section
Food Sciences
License
Copyright (c) 2019 Amanullah, Nangial Khan, Muhammad Ibrahim Khan, Shah Khalid, Asif Iqbal, Abdel Rahman Al-Tawaha
This work is licensed under a Creative Commons Attribution 4.0 International License.
All papers published in the Journal of Microbiology, Biotechnology and Food Sciences are published under a CC-BY licence (CC-BY 4.0). Published materials can be shared (copy and redistribute the material in any medium or format) and adapted (remix, transform, and build upon the material for any purpose, even commercially) with specifying the author(s).