Optimization of sowing date for spring maize in China's loess plateau based on presowing temperature and soil water content

Author:

Shen Hongzheng1,Xu Yue1,Wang Yue1,Cheng Gang1,Li Shilei1,Jiang Kongtao1,Ma Xiaoyi1ORCID

Affiliation:

1. Key Laboratory of Agricultural Soil and Water Engineering in Arid Area of Ministry of Education Northwest A&F University Yangling China

Abstract

AbstractBackgroundThe sowing date of spring maize in China's Loess Plateau is often restricted by the presowing temperature and soil water content (SWC). The effective measurement of the effects of presowing temperature and SWC on the sowing date is a major concern for agricultural production in this region. In this paper, we considered the average daily air temperature of ˃10 °C in the 7 days before sowing. The Decision Support System for Agrotechnology Transfer (DSSAT) model was used to simulate a spring maize yield under distinct combinations of SWC and sowing date for 51 years (1970–2020). Subsequently, through the cumulative probability distribution function, the contribution of presowing SWC to the spring maize yield was quantified, and the optimal sowing date of spring maize in each production location was determined.ResultsThe results revealed that the daily average temperature of ˃10 °C for 7 days consecutively can be used effectively as the basis for the simulation of spring maize sowing date. The presowing SWC affected the spring maize yield but did not change the optimal sowing date. When the SWC of each study site is about 70% of the field capacity, Wenshui and Yuanping can properly delay sowing, and Lin county can sow early to obtain a higher yield.ConclusionThis study provides an effective approach for optimizing presowing soil moisture management and the sowing date of spring maize in the semiarid regions of the Loess Plateau. © 2023 Society of Chemical Industry.

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

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