One of the major challenges limiting vegetable output is a low P absorption and use rate. The short root systems of vegetables and the soil’s immobility of P exacerbated the imbalance between P supply and demand in the vegetable rhizosphere. In order to maintain a high P content in the root zone, phosphate fertiliser was applied in large quantities in vegetable fields. This resulted in the deterioration of the soil O2 environment and the vegetable rhizosphere environment, which had an impact on the root morphological structure and vegetable yield. However, it is uncommon to find reports on the interactions between root shape and rhizosphere oxygen environment responses to vegetable P utilisation. We carried out an experiment utilising different concentrations of O2 generator, 10%, 30%, 50%, and 80% urea hydrogen peroxide (as pure nitrogen) instead of urea as a top dressing in the rhizosphere to investigate the impact on root shape, P adsorption, and its mechanism. We found that the rhizosphere had areas where oxygen and phosphorus were insufficient, and that oxygenation might lower the roots’ rhizosphere O2 and phosphorus consumption. In the 30% urea hydrogen peroxide treatment compared to CK, the P consumption efficiency was improved by 9.3% and the shoot P accumulation by 10.9% due to the characteristics of the root morphology and increased availability of P in the rhizosphere. This process also improved quality and yield, as well as the quantity of soluble sugar and vitamin C. However, at a greater O2 level (260.8 mol L1), vegetable development demonstrated O2 damage, resulting in a poorer yield and lower quality. In order to increase the effectiveness of P utilisation in vegetable fields and improve vegetable output and quality, our research provided new insights into how to create effective root morphology by managing the rhizosphere’s O2 environment.

Author(s) Details:

Rui Wang,
State Key Laboratory of Soil and Sustainable Agriculture, Institute of Soil Science, Chinese Academy of Sciences, Nanjing, China and University of Chinese Academy of Sciences, Beijing, China.

Weiming Shi,
State Key Laboratory of Soil and Sustainable Agriculture, Institute of Soil Science, Chinese Academy of Sciences, Nanjing, China.

Yilin Li,
State Key Laboratory of Soil and Sustainable Agriculture, Institute of Soil Science, Chinese Academy of Sciences, Nanjing, China.

Please see the link here: https://stm.bookpi.org/CAGEES-V6/article/view/8264

Keywords: Aeration, vegetable, phosphorus, root morphology, urea hydrogen peroxide

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