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This article in AJ

  1. Vol. 70 No. 4, p. 525-531
     
    Received: May 23, 1977


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doi:10.2134/agronj1978.00021962007000040002x

Sugarbeet Genotype, N, and Soil Moisture Availability Interactions in Components of Beet Yield and Quality1

  1. D. W. James,
  2. D. L. Doney,
  3. J. C. Theurer and
  4. R. L. Hurst2

Abstract

Abstract

The effect of soil N on sugarbeet (Beta vulgaris L.) yield and quality has been studied extensively. However, comparatively few soil water (W) studies have been made on sugarbeet. Genotype (V) ✕ (N) interactions been reported occasionally in one or a combination of the following parameters: root yield, sucrose percent, gross sugar, and impurity index. The interactions are very inconsistent from report to report. Most studies have involved a very narrow genetic base of two to three adapted sugarbeet hybrids.

This study was conducted to investigate the genotype ✕ soil N and genotype ✕ soil water interaction from a broad genetic base. A series of 20 genetically different genotypes differing in yield, sugar percent, and impurity index potential were field tested in 1974 at four N levels: 0, 84, 210, and 525 kg/ha. In 1975, eight genetically diverse genotypes were field tested at five N levels and four irrigation levels. The soil type was a coarse, loamy mixed mesic family of calcic haploxerolls. Analysis of data were for root yield, sucrose percent, gross sugar, and impurity index. Highly significant main effects due to N in 1974 and 1975 and water in 1975 were observed for all measured parameters. A significant genotype (V) ✕ N (N) interaction was obtained in 1974 for all parameters. There was an apparent genotype ✕ water interaction in 1975; however, unbiased statistical inferences could not be made because of the experimental design. These interactions indicate that genetic variation exists such that new cultivars may be developed that give high sugar production at low N levels or are not affected adversely in quality at a high N level; i.e., high yield—high sugar percent, rather than high yield—low sugar percent.

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