The Effects of Legume Crops (Pea and Faba Bean) on Soil Nutrients Availability and Yield Parameters of Subsequent Cabbage Crops under Organic Production Conditions
Glenda Sallaku, Josif Liko, Zamira Rada, Astrit Balliu (2016)
Journal of Environmental Science and Engineering A 5: 619-625
DOI: 10.17265/2162-5298/2016.12.004
Abstract
Three equal field plots were cultivated with respectively wheat, field pea and faba bean. The common conventional production technology, including the use of chemical fertilizers was applied in wheat, but no fertilizers at all were used in faba bean and field pea plots. After legume harvesting, forty day old broccoli and cauliflower seedlings were transplanted to each of them according to three replications randomized block design. The transplanting was conducted at equal planting density, and common organic production practices were applied in entire production cycle. The legume crops improved soil fertility by increasing total soil N (Nitrogen) and improving P (Phosphorus) and K (Potassium) availability to the subsequent crops. As a result, an enhanced vegetative growth, improved curd setting and increased average curd weight was found in broccoli and cauliflower. However, there were significant differences between legume crops themselves regarding the proved benefits to the subsequent crops, confirming a clear advantage of faba bean versus field pea. A significantly higher above ground biomass was recorded in cauliflower plants followed faba bean, compared with field pea and wheat, but no difference was found regarding the biomass production in broccoli. The higher percentage of plants set curds (either broccoli or cauliflower) was obtained in the variants followed faba bean and then field pea. The same was true regarding total curd yield and the average curd weight for both: broccoli and cauliflower.