Abstract

Weed interference can reduce chickpea growth and, therefore, productivity depending on the period of coexistence and the nutritional status of the crop, among other factors. A study was performed over two crop years to estimate the critical period of weed interference (CPWI) during chickpea production under three doses of nitrogen (N) fertilizer topdressing (0, 50, and 75 kg N ha-1). The experiments were conducted at 0, 7, 14, 21, 28, 35, 42, 56, 63, and 140 days after emergence (DAE) of chickpea/weed coexistence under two conditions: initially weed-free and initially weed-infested. The presence of weeds negatively affected chickpea production and reduced yields by 70% on average regardless of N rate, rendering the crop economically unfeasible. The CPWI ranged from 5 to 76 DAE and was not affected by N topdressing up to 75 kg N ha-1 in both crop years, assuming an acceptable production loss of 5%. Although the CPWI without fertilization (0 kg N ha-1) was similar to that when fertilized with 50 and 75 kg N ha-1, the two topdressing doses increased chickpea productivity by 37% and 51%, on average, respectively.

Highlights

  • Chickpea (Cicer arietinum L.) is a very important crop that is mainly used for human and animal food (Mohammadi, Javanshir, Khooie, Mohammadi, & Salmasi, 2005; Hossain, Hasan, Sultana, & Bari, 2016), and it is the second most widely grown legume worldwide (Pang et al, 2017) after soybean (Varshney et al, 2014)

  • Productivity decreases from 1,779.58 to 687.79 kg ha-1 (0 kg N ha-1), from 2,786.67 to 758.55 kg ha-1 (50 kg N ha-1) and from 2,865.24 to 846.84 kg ha-1 (75 kg N ha-1) were obtained in 2012, representing decreases of 61.35, 72.78, and 70.44%, respectively. These results demonstrate the high susceptibility of chickpeas to weed interference

  • The results showed that weeds should be controlled until 82, 76, and 61 days after emergence (DAE) to achieve maximum production losses of 2.5, 5, and 10%, respectively (TPIP)

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Summary

Introduction

Chickpea (Cicer arietinum L.) is a very important crop that is mainly used for human and animal food (Mohammadi, Javanshir, Khooie, Mohammadi, & Salmasi, 2005; Hossain, Hasan, Sultana, & Bari, 2016), and it is the second most widely grown legume worldwide (Pang et al, 2017) after soybean (Varshney et al, 2014). 40, e35666, 2018 fiber, vitamins, carbohydrates, mineral salts (Ulukan et al, 2012), unsaturated fatty acids and β-carotene (Gaur, Jukanti, & Varshney, 2012) and are a good source of protein, with a content of approximately 21% (Esfahani et al, 2014) This crop plays a key role in the food security of developing countries and is an important component of subsistence agriculture (Varshney et al, 2014)

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