Succession Effect of Wheat Cultivation After Some Crops on Mycorrhizal Infection, Yield, and Quality of Wheat

Lubna Ahmed Abdulkarim1; Bahar Jalal Mahmood; Azad Ahmad Abdullah

doi:10.21271/ZJPAS.32.5.16

Authors

Lubna Ahmed Abdulkarim1 Department Environmental Science, College of Science, Salahaddin University-Erbil, Kurdistan Region-Iraq
Bahar Jalal Mahmood Department of field Crops, College of Agricultural Engineering Sciences, Salahaddin University-Erbil, Kurdistan Region-Iraq
Azad Ahmad Abdullah Rresearcher at Ministry of Agriculture and Water Resources, Kurdistan Region-Iraq.

DOI:

https://doi.org/10.21271/ZJPAS.32.5.16

Keywords:

Crop rotation, mycorrhizal infection, protein content, wheat yield and protein content.

Abstract

The present study was conducted during wheat growing season (from November to June 2017 ) at Grdmalla village, Qushtapa district, Erbil governorate with Global Positioning System (GPS) reading of 36⁰ 01 N , 44⁰ 01 E and 413.8m above sea level to study the impact of crop rotation or cultivation of wheat after some vegetable crops and wheat itself such as broccoli, tomato, pepper, cucumber, eggplant and wheat. The results showed that the lowest infection percentage was observed in case of cultivation of wheat after wheat which was 30% in case of cultivation of wheat after wheat, while this value raised to 70-90% in case of cultivation of wheat after the mentioned vegetables. The increase in infection percentage of plant roots with mycorrhizal fungi caused significant increase in wheat yield, phosphorus and protein content. The wheat yield increased from 2.50 Mega gram ha^-1 to 4.86 Mega gram ha^-1(ton ha^-1) in case of cultivation wheat after wheat and broccoli respectively. On the other hand, the protein percentage was increased from 12.20 to 16.50% in case of cultivation of wheat after wheat and cultivation of wheat after broccoli respectively. The significant correlation was recorded between both of yield and protein content of wheat with mycorrhizal infection with correlation coefficient values of (r=0.89 ^**and 0.99^**) respectively.

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