Please use this identifier to cite or link to this item: http://hdl.handle.net/2440/64650
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Type: Journal article
Title: Variation in seedling growth of 11 perennial legumes in response to phosphorus supply
Author: Pang, J.
Tibbett, M.
Denton, M.
Lambers, H.
Siddique, K.
Bolland, M.
Revell, C.
Ryan, M.
Citation: Plant and Soil, 2010; 328(1):133-143
Publisher: Kluwer Academic Publ
Issue Date: 2010
ISSN: 0032-079X
1573-5036
Statement of
Responsibility: 
Jiayin Pang, Mark Tibbett, Matthew D. Denton, Hans Lambers, Kadambot H. M. Siddique, Mike D. A. Bolland, Clinton K. Revell, Megan H. Ryan
Abstract: Phosphorus (P) deficiency is a major problem for Australian agriculture. Development of new perennial pasture legumes that acquire or use P more efficiently than the current major perennial pasture legume, lucerne (Medicago sativa L.), is urgent. A glasshouse experiment compared the response of ten perennial herbaceous legume species to a series of P supplies ranging from 0 to 384 µg g⁻¹ soil, with lucerne as the control. Under low-P conditions, several legumes produced more biomass than lucerne. Four species (Lotononis bainesii Baker, Kennedia prorepens F.Muell, K. prostrata R.Br, Bituminaria bituminosa (L.) C.H.Stirt) achieved maximum growth at 12 µg P g⁻¹ soil, while other species required 24 µg P g⁻¹. In most tested legumes, biomass production was reduced when P supply was ≥192 µg g⁻¹, due to P toxicity, while L. bainesii and K. prorepens showed reduced biomass when P was ≥24 µg g⁻¹ and K. prostrata at ≥48 µg P g⁻¹ soil. B. bituminosa and Glycine canescens F.J.Herm required less soil P to achieve 0.5 g dry mass than the other species did. Lucerne performed poorly with low P supply and our results suggest that some novel perennial legumes may perform better on low-P soils.
Keywords: Perennial herbaceous legumes; P stress; P toxicity; P accumulation; P-use efficiency; Native Australian legumes
Rights: © Springer Science + Business Media B.V. 2009
RMID: 0020107911
DOI: 10.1007/s11104-009-0088-9
Appears in Collections:Agriculture, Food and Wine publications

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