Vol. 5 (2) : March-April 2014 issue
Green Farming Vol. 5 (2) : 226-229 ; March-April, 2014
Available boron and copper status and their relationship with soil properties and its content in wheat crop of dry zone of Rajasthan
R.C. SANWALa1*, M.L. REAGERb2 and C.L. MEENAc3
aDepartment of Soil Science and Agricultural Chemistry, College of Agriculture,
bKrishi Vigyan Kendra, Swami Keshwanand Rajasthan Agricultural University, Bikaner,
cCentral Institute of Arid Horticulture (ICAR), Bikaner - 334 006 (Rajasthan)
Designation : 1Student, 2Asstt. Professor *(drmadanagro@gmail.com), 3T.A.
Subject : Soil Science & Agric. Chemistry; Soil Health & Soil Conservation Engg.
Paper No. : P-1203
Total Pages : 4
Received : 21 November 2013
Revised accepted : 02 March 2014
First Page
Citation :
R.C. SANWAL, M.L. REAGER and C.L. MEENA. 2014. Available boron and copper status and their relationship with soil properties and its content in wheat crop of dry zone of Rajasthan. Green Farming Vol. 5 (2) : 226-229 ; March-April, 2014
ABSTRACT
Seventy surface soil and wheat plant samples were collected from seventy village of Sri Madhopur Tehsil of Sikar District (Rajasthan) India. The soils were analysed for textural, separates, physic-chemical properties and status of available boron and copper. Grain and straw of wheat plant were separately analysed for determination boron and copper content. The majority of soils were found sandy in nature and their textural classes are sandy, loamy sand and sandy loam. Soils of the study area were found slightly calcareous in nature. Soils of study area have low organic carbon and cation exchange capacity. On the basis of pH2 and EC2 values, these soils were found slightly alkaline in nature. Majority of soils were found deficient in boron and adequate available in copper. The availability of boron and copper in soil significantly influenced by soil properties like textural separate, organic carbon, CaCO3, CEC and pH2 soils.
Key words :
Available boron and copper status, Physico-chemical properties, Wheat.