Grain yield and quality of wheat in wheat-legumes intercropping under organic and conventional growing systems

Abstract

The effect of simultaneous intercropping of winter wheat (Triticum aestivum L.) with different legumes of faba bean (Vicia faba L.), pea (Pisum sativum L.), and purple clover (Trifolium incarnatum L.) on selected production and qualitative parameters of wheat was evaluated in field trials conducted both in organic and conventional cropping systems, in comparison with pure sown wheat. Wheat intercropped with legumes achieved higher grain yield compared to pure sown wheat for an average of two years. However, in organic cultivation, the positive effect of intercropping on wheat yields was more pronounced. In addition, a strong influence of the year was noted. In 2021, in the organic cropping system, the most yielding intercropped wheat (especially with pea and bean) achieved 114–117% higher yields compared to pure sown wheat (in the previous year of 2020, it was usually only about 102–106%). In the conventional cropping system, the effect of intercropping on wheat yield was significantly weaker, and in 2021, wheat intercropped with legumes reached even lower yields than pure sown wheat in some cases. In terms of sowing methods (both in organic and conventional cropping systems), mixed sowing with individual legumes significantly exceeded the yields of wheat grown with legumes in separate, alternating rows. As regards quality parameters, wheat intercropped with legumes reached in comparison with pure sown wheat usually had higher crude protein content in wheat grain dry matter and higher values of Zeleny sedimentation.