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Type: Journal article
Title: Legume residue influence arbuscular mycorrhizal colonisation and P uptake by wheat
Author: Hasbullah
Marschner, P.
McNeill, A.
Citation: Biology and Fertility of Soils, 2011; 47(6):701-707
Publisher: Springer-Verlag
Issue Date: 2011
ISSN: 0178-2762
Statement of
Hasbullah, Petra Marschner and Ann McNeill
Abstract: Legumes have been shown to increase growth and P uptake of the following cereal. This could, in part, be due to nutrients released by the decomposing legume residues. To investigate the effect of P added with legume residues on wheat growth, P uptake and arbuscular mycorrhizal (AM) colonisation, a number of experiments were conducted with different legume residues added to a soil with low P availability under conditions in which N was not limiting. Young and mature faba bean shoots (FYS, FMS) and mature chickpea shoots (CP) were added to soil at different rates (0.5–2%, w/w) with the P concentration being the greatest in the young faba bean shoots and least in the mature chickpea residues. Other treatments included addition of inorganic P at different rates (0–80 mg P kg−1). Available P, growth and P uptake and AM colonisation of wheat were measured after 6 weeks. As expected, inorganic P addition increased growth and P uptake but decreased AM colonisation. The effect of the residues was more complex. AM colonisation was not correlated with available P in the soil amended with residues, whereas there was significant negative correlation between available P and AM colonisation in the treatments with inorganic P. Addition of FYS increased wheat shoot growth and P uptake and decreased AM colonisation. However, FMS and CP addition not only decreased wheat growth and P uptake but also AM colonisation despite low soil P availability. It is concluded that addition of some legume residues can improve the growth of subsequent cereals, but others have a negative effect on wheat growth and AM colonisation which cannot be explained solely by soil P availability.
Keywords: Arbuscular mycorrhiza
P availability
P uptake
Rights: Copyright Springer-Verlag 2011
DOI: 10.1007/s00374-011-0581-1
Grant ID: ARC
Appears in Collections:Agriculture, Food and Wine publications
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