Abstract
The application of magnesium significantly affects the components of the wheat yield and the dry matter partitioning in the grain-filling period (GFP). This hypothesis was tested in 2013, 2014, and 2015. A two-factorial experiment with three rates of magnesium (0, 25, 50 kg ha−1) and four stages of Mg foliar fertilization (without, BBCH 30, 49/50, two-stage) was carried out. Plant material collected at BBCH: 58, 79, 89 was divided into leaves, stems, ears, chaff, and grain. The wheat yield increased by 0.5 and 0.7 t ha−1 in response to the soil and foliar Mg application. The interaction of both systems gave + 0.9 t ha−1. The Mg application affected the grain yield by increasing grain density (GD), wheat biomass at the onset of wheat flowering, durability of leaves in GFP, and share of remobilized dry matter (REQ) in the grain yield. The current photosynthesis accounted for 66% and the REQ for 34%. The soil-applied Mg increased the REQ share in the grain yield to over 50% in 2014 and 2015. The highest yield is possible, but provided a sufficiently high GD, and a balanced share of both assimilate sources in the grain yield during the maturation phase of wheat growth.
Highlights
Progressive growth in the human population is a fact, and it will reach at least nine billion by 2050 [1]
The wheat grain yield significantly resulted from the interaction of magnesium fertilization systems (MgFs), regardless of the course of the weather in the subsequent years of the study (Table 3)
The interaction of phenomenon can beresulted only explained by the luxurious of wheat from the these methods enabled increase in the grain yield by 10%, compared in to athe effect of supply of Mg to wheat an from the beginning of its growth
Summary
Progressive growth in the human population is a fact, and it will reach at least nine billion by 2050 [1]. The food gap can be covered by several actions, but the most important and effective are both the increase in yields of crops, and area of arable soils. The first factor was responsible for 55–60% increase in the food production [2]. Wheat is one of the most important crops in the world that can cover the food gap. The yielding potential of this crop is high. The world record, set in New Zealand in 2020, is 17.398 t ha−1 [4]. The wheat yield potential assessed for the leading producers in Europe, such as Ireland, Germany, and France, is at the level of 12.7, 11.1, and 9.9 t ha−1 [5]. The actual yields for these countries are lower, and for 2015–2019, amounted to 9.65 ± 0.86, 6.92 ± 1.03, and 7.49 ± 0.52 t ha−1 , respectively
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