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WEEDS PROMOTE THE DEVELOPMENT OF ARBUSCULAR MYCORRHIZAL FUNGI IN ORGANIC WHEAT FIELDS

Kubota, Hiroshi; Spaner, Dean; Quideau, Sylvie and Hucl, Pierre (2014) WEEDS PROMOTE THE DEVELOPMENT OF ARBUSCULAR MYCORRHIZAL FUNGI IN ORGANIC WHEAT FIELDS. In: Rahmann, G. and Aksoy, U. (Eds.) Building Organic Bridges, Johann Heinrich von Thünen-Institut, Braunschweig, Germany, 1, Thuenen Report, no. 20, pp. 105-108.

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Summary

Understanding the interaction between aboveground vegetation and arbuscular mycorrhizal fungi (AMF) in organic agriculture is of great importance to develop more efficient and sustainable agricultural production systems. This study was conducted to evaluate the effect of weeds on AMF and the effect of AMF on wheat (Triticum aestivum L.) grain quality in an organic field in the weed-free and weedy conditions. The soil microbial profile was characterized using phospholipid fatty acids (PLFA) analysis. We found that the presence of weeds increased the proportion of AMF. The enhanced activity of AMF did not affect the quality of wheat grain grown with sufficient soil phosphorus (P).


EPrint Type:Conference paper, poster, etc.
Type of presentation:Poster
Agrovoc keywords:
Language
Value
URI
English
Organic agriculture
http://aims.fao.org/aos/agrovoc/c_15911
English
Vesicular arbuscular mycorrhizae
http://aims.fao.org/aos/agrovoc/c_24415
English
Wheats
http://aims.fao.org/aos/agrovoc/c_8373
English
Weeds
http://aims.fao.org/aos/agrovoc/c_8347
Subjects: Soil > Soil quality > Soil biology
Crop husbandry > Production systems > Cereals, pulses and oilseeds
Crop husbandry > Weed management
Research affiliation: Canada
International Conferences > 2014: 18th IFOAM OWC Scientific Track: 4th ISOFAR Scientific Conference
ISBN:978-3-86576-128-6
DOI:10.3220/REP_20_1_2014
Deposited By: Kubota, Hiroshi
ID Code:23530
Deposited On:20 Oct 2014 14:48
Last Modified:20 Oct 2014 14:48
Document Language:English
Status:Published
Refereed:Peer-reviewed and accepted
Additional Publishing Information:urn:nbn:de:gbv:253-201407-dn053621-1

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