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MAIZE-LEGUME INTERCROPPING SYSTEM AS AN ALTERNATIVE TO CONVENTIONAL CROPPING SYSTEM - EFFECT ON SOIL PROPERTIES
Abstract
Cultivation of maize for silage production presents significant source of biomass for feed and energy. Unfortunately, convectional ways of maize cultivation bring a range of negative phenomena, such as soil erosion, decrease in soil fertility, etc. The present work deals with the possibility of maize cultivation in intercropping system together with legumes to prove its effect on soil properties (Cmic, Ctot and Ntot content in soil, dehydrogenase activity of soil microorganisms ? DHA). Three experimental variants were prepared: control ? only maize (sole crop, SC); and 2 variants of intercropping system (MC) ? maize + grass pea, and maize + chick pea. The field experiment was established in 2017 and it will continue until 2020. The experimental variants were placed in an area 6 m wide and 50 m long. Within each plot, maize plants and legumes were sown simultaneously. Sowing rate of each plant was 75,000 plants/ha, total sowing rate in MC was 150,000 plants/ha, total in SC 75,000 plants/ha. Sowing was carried out in rows with 75 cm distance from both sides. The legumes were sown between rows, i.e. 37.5 cm from maize rows. After first years of the experiment, the result showed cultivation of maize in MC did not have a negative effect on selected soil properties (stability of soil aggregates, content of mineral N and microbial C in soil, dehydrogenase activity of soil microorganisms). On the contrary, the measured values indicate a better usability of N substances in rhizosphere of MC, because content of nitrate N was detected by 30% lower in MC compared to the rhizosphere of SC. This fact indicates the increased usability of N substances in the soil. In addition, MC was found to have a narrower C:N ratio after harvest, compared to the system where maize was grown as SC. This condition again points to the improved usability of C and N substances in MC rhizosphere and points to the possible better degradability of post-harvest residues.
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