Optimum NPSZn blended fertilizer formulation on yield and yield components of barley at EndaMokeni district, tigray

Author:

Gebreslassie Hagos BrhaneORCID,Tefera Sofonyas Dargie,Hadgu Fisseha,Mehari Tsigabu,Teka Mola Hadis,Berhe Daniel

Abstract

Abstract Field studies were done in the EndaMokeni district to see the effects of blended NPSZn levels on barley yield and yield components. The experiments were laid out in a randomized complete block design (RCBD) with seven blended NPSZn levels (0, 50, 100, 150, 200, 250, and 300 kg ha−1) and a general recommendation of nitrogen and phosphorus as 8th treatment in three replications. The output of the result depicted that barley yields improved as blended levels increased, and the maximum grain yield was attained at 300 kg/ha even though it was statistically similar with 100 and 250 levels. Additionally, the straw and grain yields achieved from applying the recommended NP were statistically comparable with 250 kg/ha NPSZn levels. However, the NPSZn blend’s phosphorus levels (150–250 kg ha−1) are significantly greater than those of the recommended NP. Moreover, the highest agronomic efficiency and partial factor productivity were also obtained at NP fertilizer as compared with the increasing NPSZn rates. Hence, the mixing of S and Zn to the conventional NP in the current formulation had no impact on the barley’s grain and straw yields as compared to the conventional NP fertilizer. In this regard, N and P are the most barley yield- limiting nutrients in the EndaMokeni district. Additionally, adding Zn to the blending didn’t increase the barley grain’s Zn concentration. According to the results of the partial budget analysis study, the marginal rate of return was increasing up to 300 kg/ha NPSZn levels. Hence, further blending formulation is important for the potential yield production of food barley in the area.

Publisher

IOP Publishing

Subject

Atmospheric Science,Earth-Surface Processes,Geology,Agricultural and Biological Sciences (miscellaneous),General Environmental Science,Food Science

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