Please use this identifier to cite or link to this item: https://hdl.handle.net/2440/106672
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Type: Journal article
Title: A quantitative analysis of root distortion from contrasting wheat cropping systems
Author: Zhou, Y.
Coventry, D.
Denton, M.
Citation: Plant and Soil: international journal on plant-soil relationships, 2016; 404(1-2):173-192
Publisher: Springer
Issue Date: 2016
ISSN: 0032-079X
1573-5036
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Responsibility: 
Yi Zhou, David R. Coventry, Matthew D. Denton
Abstract: Aims: The objective of this study was to analyse root distortion and root types in contrasting wheat cropping systems, and to determine their impact on yield. Methods: Two field experiments with contrasting soils (structured vs poorly structured) were conducted using two tillage treatments (no-tillage, NT and conventional-tillage, CT), 4 straw mulch additions (0, 0.5, 2.5 and 5 t ha−1) and 3 N application rates (0, 25 and 100 kg ha−1). A novel methodology to describe root distortion was developed using vector geometry. Root length (RL), root distortion rate (RDR) and percentage of root types were the root parameters measured. Results: In structured soil, NT had lower RL (127 cm vs 184 cm), but higher RDR (36 ° cm−1 vs 26 ° cm−1) than CT, while the differences were not significant in unstructured soil. Heavy straw mulch reduced nodal roots (Nodal% 6.2 % vs 8.0 %) in both experiments. High N addition increased RL and RDR, but reduced Nodal% compared with low or no N application. RDR and Nodal% were positively correlated to grain weight, stem biomass, photosynthetic rate and stomatal conductance (r = 0.71 to 0.80). Conclusions: Higher RDR in the NT system in structured soil or greater Nodal% in low/medium straw mulch in the unstructured soil positively affected photosynthesis and biomass production.
Keywords: Wheat systems; root distortion; no till; Australia
Rights: © Springer International Publishing Switzerland 2016
DOI: 10.1007/s11104-016-2836-y
Published version: http://dx.doi.org/10.1007/s11104-016-2836-y
Appears in Collections:Agriculture, Food and Wine publications
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