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Soil Science Society of America Journal Abstract -

Critical Tissue Concentration and Chloride Requirements for Wheat


This article in SSSAJ

  1. Vol. 62 No. 2, p. 401-405
    Received: Jan 3, 1997

    * Corresponding author(s): ussre@montana.edu
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  1. R. E. Engel ,
  2. P. L. Bruckner and
  3. J. Eckhoff
  1. Dep. of Plant, Soil, and Environmental Science, Montana State Univ., Bozeman, MT 59717
    Eastern Agric. Res. Ctr., Montana State Univ., Sidney, MT 59270



Previous research in the Pacific Northwest and Great Plains has provided evidence that wheat (Triticum aestivum L.) yields are often improved by Cl fertilization. Published reports on critical tissue concentrations and Cl requirements for wheat are few in number. Our objectives were to define a critical plant Cl concentration (head emergence) for maximum yield, develop a Cl fertilizer recommendation, and determine the effect of Cl fertilizer on grain protein. Thirty-two field experiments (18 winter and 14 spring wheat) were conducted in Montana between 1988 and 1995. Experiments included comparisons with multiple cultivars and Cl rates (0–90 kg ha). Relative yield vs. plant Cl concentration relationships were assessed from 219 cultivar × experiment episodes. Three zones of Cl status were identified: (i) a deficiency zone, plant Cl <1.0 g kg−1, where significant (P < 0.10) yield responses to applied Cl occurred in 59 of 86 episodes (69%); (ii) an adequate Cl status zone, plant Cl ≥4.0 g kg−1, where yield responses occurred in only 2 of 44 episodes (<5%); and (iii) a critical range between these two zones, where responses were observed in 25 of 89 episodes (28%). Regression of plant Cl concentration on soil (0–60 cm) plus fertilizer Cl revealed that deficient, critical range, and adequate Cl zones were associated with <7.5, 7.5 to 32, and ≥33 kg Cl ha−1, respectively. The proposed guideline for wheat is to add sufficient Cl to reach the upper end of the critical range (4.0 g kg−1 plant Cl). This recommendation ensures adequate Cl nutrition for maximum yield and kernel weight, although at some sites a slight reduction in grain protein (0.5%) may result.

Contribution from the Montana State Univ. Agric. Exp. Stn., Journal no. J5105.

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