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The effect of undersowing wheat with clovers on wheat grain yield, total crop residue yield and nutritive value of straw and fodder grown on Vertisols in Ethiopia
1994
Mamo, T. | Tedla, A. | Erkossa, Teklu
Residual effects of P on wheat in a rice-wheat sequence
1994
Goswami, J. | Barrova, S.R. | Thakuria, K. (Assam Agricultural Univ., Jorhat 785013 (India). Agronomy Dept.)
Residual effects of fertilizer P sources applied to rice on subsequent wheat growth were assessed. The soil was a loamy sand with pH 5.1, 0.59 percent organic C, 90.96 mg available N/kg (extracted in 0.32 percent KMnO4), 3.39 mg available P/kg (Bray I), and 20.45 mg available K/kg (extracted in neutral IN NH4OAc). P was applied to the rice as either single superphosphate (SSP) or diammonium phosphate (DAP) at transplanting, or mussorie rock phosphate (MRP) or purulin rock phosphate (PRP) 15 d before transplanting at a rate of 13.1, 26.2, and 39.3 kg/ha; 175 kg P/ha was applied as SSP to the wheat at sowing. Both rice and wheat also received 40 kg N/ha and 16.6 K/ha. Treatments were replicated three times in a randomized block design. Rice variety Culture 1 and wheat variety Sonalika were used. Wheat was sown at 120 kg seed/ha at a planting depth of 5 cm in rows 20 cm apart. Significant differences were observed among both sources and levels of P in their residual effects on P uptake and to a lesser extent on grain yield. Differences among sources were greater than those among levels, with the rock phosphates having the greatest residual effect. In no case did the residual effects match the benefit of directly applying P to the wheat
Show more [+] Less [-]Fungal attack on wheat roots and successions of pathogenic fungi in wheat
1994
Fehrmann, H. (Goettingen Univ. (Germany). Inst. fuer Pflanzenpathologie und Pflanzenschutz) | Allam, A.D.A. | Manthey, R. | Krueger, W.
In two winter wheat fields at two different locations and with two different crop rotations each with a different wheat history, during two successive years and at different plant stages a survey was made for fungal attack of wheat roots. Mainly at a more advanced plant stage, damage by root pathogenic fungi may become quite high. From root lesions a number of - usually quite common - fungi was isolated, and their pathogenicity tested under greenhouse conditions. Experimental evidence from former authors and field observations led to the opinion of strong mutual dependence and mutual influence of wheat attack by different wheat pathogenic fungi. In model field experiments with artificial inoculation, this mutual influence was investigated for Erysiphe graminis, for Pseudocercosporella herpotrichoides and for Septoria nodorum. The results led to the conclusion that usually such influence should be of minor importance and of shorter duration only. - Statistical analysis of numerous assessment data from a number of field experiments with wheat variety mixtures in many cases revealed highly significant correlations between the attack by powdery mildew, leaf rust, stripe rust and/or S. nodorum (unspecific necrotic leaf spots), which support the aforementioned statement. Root attacking fungi were not included in this study
Show more [+] Less [-]Effects of heat stress on grain filling in wheat | Effect of heat stress on grain filling in wheat
1994
Millet, Eitan | Baenziger, Stephen P. | Clegg, Max D.
Influence of wheat flour type on the production of flavour compounds in wheat sourdoughs
1994
Hansen, A. | Hansen, B.
The influence of wheat flour type on the production of flavour compounds in wheat sourdoughs was investigated in sourdoughs fermented with four strains of lactic acid bacteria. The acidification of the sourdoughs and the production of lactic acid were influenced mainly by the flour lactic acid produced in sourdoughs made from low-grade flour and wholemeal flours. The production of volatile flavour compounds, including acetic acid, in the sourdoughs depended primarily on the starter culture used. An interaction between the starter culture and the flour type was observed for some of the flavour compounds, however. The flour type had a significant effect on the production of ethyl acetate and ethanol in sourdoughs fermented with heterofermentative cultures, with the highest amounts detected in sourdoughs made from wholemeal flour and low-grade flour.
Show more [+] Less [-]The effect of wheat seeds bearing coloured embryo on the growth of wheat seedlings
1994
Liu Hongyan (Henan Academy of Agricultural Science, Zhengzhou (China). Inst. of PLant Protection)
Breeding studies on some characters of wheat
1994
Abd-El-Maksoud, A.M.T.
Study on the dispersion of wheat stripe rust disease on wheat seedling in autumn in Gansu, China
1994
Xie Shuixian (Chinese Academy of Agricultural Science, Beijing (China). Inst. of Plant Protection)
Economic analysis on wheat interplanting of soybeans
1994
Mai Zizhen (Guyuan Inst. of Agriculture, Ningxia (China))
Study on utilization of allogen cytoplasmic wheat
1994
He Congfen (Hebei Normal Univ., Shijiazhuang (China). Dept. of Biology)
