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| Format: | Artículo científico |
| Language: | en |
| Published: |
Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2005
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| Online Access: | https://www.redalyc.org/articulo.oa?id=72450105 |
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Table of Contents:
- Efectos de labranza y biofertilización en propiedades del suelo que afectan a la sostenibilidad de la producción de fríjol J. R. Salinas García A. Díaz Franco I. Garza Cano E. Garza Cano Química soil Beans tillage sustainability Dry beans (Phaseolus vulgaris L.) is an alternative of production in a cereal-legume crop rotation because improves profitability and fixes atmospheric nitrogen to soil. Different tillage practices that leave crop residues on the surface, and minimally alerts composition, structure and natural biodiversity of soil are used to conserve the agriculture ecosystem. Biological fertilizers using vesicular-arbuscular mycorrhizal (Glomus intraradices) constitutes a feasible alternative that might complement or even replace chemical fertilizers. the objetive of this research was to evaluate the effect of tillage systems and biofertilization as sostenibility practices in the dry beans production. Four tillage treatments were evaluated;moldboarb plow, subsoil-bedding, shred-bedding and no-tillage (control) and two fertilization treatments: chemical fertilization (40-20-00) and biological fertilization on some soil sustainability indicators. Tillage treatments that acumulated of crops residues on the soil surface, improved soil sustainability indicators as compared to the conventional tillage moldboard plow. Tillage treatments (subsoil-bedding and shred-bedding) statistically produced more left area and dry beans grain yield, than no-tillage.Results of this research suggest that tillage treatments that acumulate crop residues on the soil surface and biological fertilization promotes soil sustainability. 2005 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72450105 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.1 Vol.5