Abstract

No-till wheat is gaining popularity in rice-based cropping system as it provides a better chance for timely planting of wheat, management of crop residues, as well as environmental and soil sustainability. However, fertilizer application in no-tillage requires careful attention in order to optimize efficiency of fertilizer use by crops. The present study was conducted to develop the most favorable and economical no-till technique along with best blend of nitrogen for successful wheat production in residue-based cropping system. The experiment was composed of five no-till techniques viz., (1) even spreading of loose rice residue and wheat sowing with turbo seeder, (2) even spreading of loose rice residue and wheat sowing with happy seeder, (3) even spreading of loose rice residue and wheat sowing with zone disc tiller, (4) wheat sowing with conventional zero tillage drill after manual removal of rice residues, and (5) wheat sowing with conventional zero tillage drill after burning of rice residues. There were five blends of nitrogen (N) including (1) 100% N from urea, (2) 75% N from urea and 25% N from ammonium sulfate (AS), (3) 50% N from urea and 50% N from AS, (4) 25% N from urea and 75% N from AS, and (5) 100% N from AS. Different no-till techniques and N treatments significantly affected the stand establishment and yield-related traits of wheat during both growing seasons. Soil physical condition was improved by turbo seeder treatment, while it remained poor in residue burned field sown by conventional zero tillage drill. The results over the years revealed that turbo-seeded wheat with N fertilization in the form of 50% urea+50% AS performed better in terms of productive tillers, grain yield and benefit cost ratio than other no-till techniques along different blends of nitrogen during both years of study. In crux, wheat sowing by turbo seeder along N fertilization in the form of 50% urea+50% AS treatment is a viable and economical option to increase the wheat production in rice-based production system.

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