Growth Dynamics and Yield of Zero-Till Maize as Influenced by Microbial Consortia Treated Paddy Residue Incorporation
G. Rajitha, B. Padmaja, M. Malla Reddy, A. Madhavi, S. Narender Reddy, S. Triveni, M. Yakadri
International Journal of Environment and Climate Change · pp. 714–727 · Published 25 Jul 2022
10.9734/ijecc/2022/v12i1131029Abstract
A field experiment was conducted at College farm, Professor Jayashankar Telangana State Agricultural University, Rajendranagar, Hyderabad during 2020-21 and 2021-22 to assess the influence of paddy residue management practices at different fertility levels on certain growth parameters and the yield of rabi maize succeeding kharif rice in a strip plot design. The growth analysis indicated that the leaf area index, crop growth rate, net assimilation rate and leaf area duration remained the same with residue management practices at 0-30 DAS and 30-60 DAS but between 60 DAS-harvest, maize leaf area index (LAI), crop growth rate (CGR), net assimilation rate (NAR) and leaf area duration (LAD) was significantly increased by incorporation of crop residues treated with microbial consortia and SSP. Different fertility levels affected leaf area index, crop growth rate and leaf area duration at all the growth intervals whereas net assimilation rate remained unaffected. Interaction effect of residue management practices and fertility levels on leaf area index, crop growth rate, net assimilation rate and leaf area duration was found non significant at 0-30 DAS and 30-60 DAS, while at 60 DAS-harvest integration of residues and microbial consortia along with chemical fertilizers resulted in a significant increase of LAI, CGR and LAD with no significant improvement in NAR. In 2020-21 and 2021-22, the grain yield and straw yield were higher in the incorporation of crop residues treated with microbial consortia and single super phosphate (SSP) in combination with 125 % recommended dose of fertilizers (RDF) which was on par with 100% RDF and 75 % RDF and was significantly superior over other treatments.
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