Author
Listed:
- S. Appah
(Abetifi Presbyterian College of Education, Ghana)
- S. H. M. Aikins
(Kwame Nkrumah University of Science and Technology, Ghana)
Abstract
Dynamics of soil physical properties and maize yield were investigated in both major and minor cropping seasons under different land preparation methods and weeding frequency. A factorial design experiment was organized on a randomized complete block design with three replicates. The land preparation methods were plough + harrow (P + H) and no-tillage (NT) while weeding frequency treatments comprised 0, 1, 2 and 3-hoeing regimes. In both seasons, P + H yielded good penetration resistance and bulk density, high moisture content and total porosity, and maximum total grain yield than NT. Also, agitating the soil surface at different weeding frequency improved soil physical properties and maize yield parameters. Furthermore, lower penetration resistance and bulk density but higher moisture content and porosity were recorded on hoeing regime(s) than 0-hoeing. The interactive effect of land preparation methods versus weeding frequency on soil properties was significant except penetration resistance during minor season and total porosity during major season. Maximum total grain yield was obtained from P + H vs 2-hoeing treatment plots in both seasons. Generally, increasing weeding frequency on P + H plots enhanced soil physical properties and maize yield than NT treatment plots. Therefore, to obtain suitable seasonal soil conditions for crop production, cultivable soils should be ploughed, harrowed and hoed twice at 2nd and 5th weeks after ploughing (WAP).
Suggested Citation
S. Appah & S. H. M. Aikins, 2020.
"Interactive Effect of Land Preparation Methods and Weeding Frequency on Seasonal Soil Properties and Maize Yield,"
European Journal of Agriculture and Food Sciences, European Open Science, vol. 2(5), September.
Handle:
RePEc:epw:ejfood:v:2:y:2020:i:5:id:20114
DOI: 10.24018/ejfood.2020.2.5.114
Download full text from publisher
Corrections
All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:epw:ejfood:v:2:y:2020:i:5:id:20114. See general information about how to correct material in RePEc.
If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.
We have no bibliographic references for this item. You can help adding them by using this form .
If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.
For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: Editor-in-Chief (email available below). General contact details of provider: https://eu-opensci.org/index.php/ejfood .
Please note that corrections may take a couple of weeks to filter through
the various RePEc services.