Abstract
Background: A study was conducted to examine the impact of soil quality under different cropping systems in Mid hill conditions of Himachal Pradesh”. The study was carried out to ascertain the physical, chemical and biological properties of soils under prevalent cropping systems maize- wheat, rice- wheat and vegetable based in different in mid hill conditions of northwestern Himachal Pradesh.
 Methods: On the basis of representative 90 soil samples from two depths i.e. 0-0.15 m and 0.15-0.30 m were collected. Soil samples were analyzed for their physical, chemical and biological properties and key indicators were identified using multivariate statistical analysis for computing the soil quality index.
 Results: Soil reaction across various sites under present study was 5.30-6.70. Higher salt accumulation (EC) was observed under vegetable based cropping systems as compared to those of cereal based. Organic carbon was medium to high and available N, P and K contents were in low to medium range. DTPA Fe, Mn, Zn and Cu were observed sufficient, whereas total Fe, Mn, Zn and Cu were recorded higher in cereal and vegetable based cropping system. Microbial biomass carbon, microbial biomass nitrogen, potentially mineralizable nitrogen and soil respiration were low to medium in all cropping systems.
 Conclusion: Soil quality index was 1.00 under vegetable based cropping system as compared to the cereal based cropping systems.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
