Citation Information

  • Title : Application times, sources and doses of nitrogen on wheat cultivars under no till in the Cerrado region.
  • Source : Ciencia Rural
  • Publisher : Universidade Federal de Santa Maria
  • Volume : 41
  • Issue : 8
  • Pages : 1375-1382
  • Year : 2011
  • DOI : 10.1590/S0103-84
  • ISBN : 10.1590/S0103-84
  • Document Type : Journal Article
  • Language : English
  • Authors:
    • Arf, O.
    • Sa, M.
    • Andreotti, M.
    • Buzetti, S.
    • Teixeira Filho, M.
  • Climates: Tropical savannah (Aw).
  • Cropping Systems: Irrigated cropping systems. No-till cropping systems.
  • Countries: Brazil.

Summary

Proper management of nitrogen fertilization and using cultivars with high productive potential are essential to obtain high wheat yield. Thus, the objective of the present study was to assess the effects of different N doses and sources, one with a nitrification inhibitor, applied at sowing or as side dressing, on the production components and yield of two wheat cultivars irrigated, under no till, cultivated in a region of low altitude Cerrado (Selviria - MS). A randomized block design was used in a 5*3*2*2 factorial arrangement, that is, five nitrogen doses (0, 50, 100, 150 and 200 kg ha -1), three nitrogen sources (ammonium sulfonitrate with nitrification inhibitor (Entec), ammonium sulfate and urea) and two nitrogen application times (at sowing or side dressing) on two wheat cultivars ('E 22' and 'E 42') with three replications. There was no difference for grain yield between the wheat cultivars and among the nitrogen sources. The application of nitrogen totally at sowing is feasible as well as the traditional application at sowing and side dressing. The nitrogen doses increased the leaf N content of the 'E 22' cultivar, resulting in a reduction in the hectolitric mass of the 'E 42' cultivar and increased grain yield of the 'E 22' and 'E 42' wheat yield cultivars, respectively, up to doses of 126 and 122 kg ha -1 N, regardless of the application time and the nitrogen source.

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