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Investigating the Effect of Compost and Vermicompost on Wheat Plants and Soil Health Under Natural Salt Affected Field Conditions
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Journal Article
Investigating the Effect of Compost and Vermicompost on Wheat Plants and Soil Health Under Natural Salt Affected Field Conditions
2025
Overview
Numerous regions across the globe grapple with the impact of both natural and human-induced soil salinization, posing a significant barrier to agricultural output and presenting a formidable hurdle to food security. The existence of salt in the soil has a profound impact on plants, influencing them from the smallest cellular level to the entire plant structure. The following study was carried out to increase understanding and collect data on wheat produced in naturally salt-affected land using different compost and vermicompost amendments, taking into account the paucity of studies conducted under natural field conditions. Organic matter from the compost/vermicompost aids in slow release of mineral elements and provides soluble nutrients to reduce abiotic stresses. On the application of compost and vermicompost different physiochemical properties of soil showed increase in nutrient content like, organic carbon, nitrogen, avail K, avail P, and avail. Ca, in A2, A3, A4 and A5 amendments when compared to control. Total chlorophyll, carotenoid, thiol and protein showed increase in content with the application of organic amendments. Phenol, proline, ascorbic acid and lipid peroxidation showed reduction with the application of organic amendments. The impact of amendments on the final harvest on 140 days was evaluated, considering various factors such as, the ear length per plant, weight of ears per plant, number of grains per plant, weight of grains per plant, straw weight per plant, husk weight per plant, harvest index, 1000 seeds weight, and yield. FTIR analysis of the soil samples were done to compare the different functional groups and changes in the amendments made.
Publisher
Springer International Publishing,Springer Nature B.V
Subject
