What is it about?

Common buckwheat is a health-care crop, and continuous cropping is one of the main factors restricting its high-yielding. In order to clarify the mechanism of continuous cropping of buckwheat, 4, 5and 6 years continuous cropping treatments were set up. We obtained the following results. The available nutrients content in rhizosphere soil, soil enzyme activity, leaf area, chlorophyll and soluble protein content, the peroxidase(POD) activity of leaves, agronomic traits, root index (except average diameter) of Fengtian1(FT1) decreased significantly with the increase of continuous cropping years. While, soil pH and the number of fungi in rhizosphere soil increased significantly, the number of bacteria in rhizosphere soil and the activity of catalase (CAT) and superoxide dismutase(SOD) in leaves first increased and then decreased. The yields of continuous cropping for 6 years were 12 times lower than the control crop. In conclusion, continuous cropping has certain effects on growth and yields of buckwheat.

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Why is it important?

Buckwheat belongs to the genus Fagopyrum Mill. of family Polygonaceae (Lin, 1994). Buckwheat is one of the most significant minor crops in China and offers a high economic value. Buckwheat provides a very high nutritional value and is an important functional crop. In China, buckwheat, oats, legumes, black rice, millet, maize, wheat bran, and rice bran are called ‘the eight health foods’ (Zhang & Ou, 2000).


The contents of available nitrogen, available phosphorus, available potassium, and organic matter in rhizosphere soil decreased significantly with the increase in years of continuous cropping, and the difference among treatments reached a significant level (Table 1). The pH of rhizosphere soil increased significantly with the increase in years of continuous cropping, and the differences among different treatments reached a significant level.

Salem Marouf
Kafrelsheikh University

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This page is a summary of: Effect of continuous cropping on the rhizosphere soil and growth of common buckwheat, Plant Production Science, October 2019, Taylor & Francis, DOI: 10.1080/1343943x.2019.1685895.
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