LAUSR.org creates dashboard-style pages of related content for over 1.5 million academic articles. Sign Up to like articles & get recommendations!

Performance of chickpea (Cicer arietinum L.) to bio-fertilizer and nitrogen application in arid condition

Photo by jordanmcdonald from unsplash

Abstract Field experiments were conducted during 2013–2014 at Tashkent, Uzbekistan to evaluate the performance of chickpea variety “Jakhongir” with the variable proportion of nitrogen (N) and bio-fertilizer inoculation in the… Click to show full abstract

Abstract Field experiments were conducted during 2013–2014 at Tashkent, Uzbekistan to evaluate the performance of chickpea variety “Jakhongir” with the variable proportion of nitrogen (N) and bio-fertilizer inoculation in the moderate saline (5.6 ± 0.6 dSm−1) soil condition. The studied treatments were No control (non-fertilized), N1 mineral-N (50 kg N ha−1), N2, mineral-N (75 kg N ha−1), N3, mineral-N (100 kg N ha−1) equivalent 0%, 50%, 75%, and 100% from recommended rate for chickpea, Rhizobium inoculation (Bio) + No control, Rhizobium inoculation (Bio) + N1, Rhizobium inoculation (Bio) + N2, and Rhizobium inoculation (Bio) + N3. Seed inoculation with Rhizobium was significantly superior over no inoculation treatments at all rate of N fertilization. The middle rate of N fertilization 75 kg N ha−1 combined with biofertilizer inoculation had of superior effect on chickpea, producing 73.2% more yield (1.68 Mg ha−1), oil, protein, and sugar content performed 16.4%; 15.0%, and 17.9% higher value, respectively, in comparison to control.

Keywords: inoculation; performance chickpea; rhizobium; bio; bio fertilizer

Journal Title: Journal of Plant Nutrition
Year Published: 2018

Link to full text (if available)


Share on Social Media:                               Sign Up to like & get
recommendations!

Related content

More Information              News              Social Media              Video              Recommended



                Click one of the above tabs to view related content.