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Corn Yield in Monoculture and Intercropped with Cover Plants and Aggregates Stability

Author

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  • Edleusa P. Seidel

    (tate University of Western Paraná, Brazil)

  • Lucas A. Mendes

    (UnioesteState University of Western Paraná, Brazil)

  • Jandrei M. Stein

    (State University of Western Paraná, Brazil)

Abstract

The cultivation of corn intercropped with cover crops has been increasing in the western region of Paraná. However, more technical information about this type of cultivation is needed. Thus, the present study aims to evaluate the yield of corn intercropped with brachiaria and crotalaria and its effect on aggregate stability and soil consistency. The experiment was carried out at the experimental station of Cooperativa Agrícola Mista Rondon (Copagril), in the city of Marechal Cândido Rondon. The experimental design was randomized blocks with 8 replications. There were six treatments for corn cultivation (T1) Corn monoculture (control), (T2) Corn intercropped with Brachiaria (Brachiaria ruzizienses), (T3) Brachiaria in monoculture, (T4) Crotalaria spectabilis (Crotalaria spectabilis) in monoculture, (T5) Corn intercropped with Crotalaria, (T6) Black oats (Avena sativum) in monoculture. Corn yield in intercropping, dry matter added to the soil, aggregate stability and soil consistency were evaluated. The yield of corn intercropped with cover crops was similar to that of corn in monoculture. The cultivation of Brachiaria ruziziensis in monoculture or intercropped with corn produced a large amount of straw and favored soil aggregation. Therefore, the intercropping systems are recommended for the improvement of soil physical properties and the conservation of soil.

Suggested Citation

  • Edleusa P. Seidel & Lucas A. Mendes & Jandrei M. Stein, 2022. "Corn Yield in Monoculture and Intercropped with Cover Plants and Aggregates Stability," European Journal of Agriculture and Food Sciences, European Open Science, vol. 4(2), pages 35-38, March.
    • Handle: RePEc:epw:ejfood:v:4:y:2022:i:2:id:20426
    DOI: 10.24018/ejfood.2022.4.2.426
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