Project/Area Number |
19380010
|
Research Category |
Grant-in-Aid for Scientific Research (B)
|
Allocation Type | Single-year Grants |
Section | 一般 |
Research Field |
Crop science/Weed science
|
Research Institution | Kinki University (2008-2010) Nagoya University (2007) |
Principal Investigator |
IIJIMA Morio Kinki University, 農学部, 教授 (60252277)
|
Co-Investigator(Kenkyū-buntansha) |
DAIMON Hiroyuki 大阪府立大学, 大学院・生命環境科学研究科, 教授 (50236783)
IZUMI Yasuhiro 滋賀県立大学, 環境科学部, 准教授 (90305558)
|
Co-Investigator(Renkei-kenkyūsha) |
YAMANE Koji 近畿大学, 農学部, 講師
|
Project Period (FY) |
2007 – 2010
|
Project Status |
Completed (Fiscal Year 2010)
|
Budget Amount *help |
¥18,070,000 (Direct Cost: ¥13,900,000、Indirect Cost: ¥4,170,000)
Fiscal Year 2010: ¥2,340,000 (Direct Cost: ¥1,800,000、Indirect Cost: ¥540,000)
Fiscal Year 2009: ¥2,860,000 (Direct Cost: ¥2,200,000、Indirect Cost: ¥660,000)
Fiscal Year 2008: ¥3,380,000 (Direct Cost: ¥2,600,000、Indirect Cost: ¥780,000)
Fiscal Year 2007: ¥9,490,000 (Direct Cost: ¥7,300,000、Indirect Cost: ¥2,190,000)
|
Keywords | 環境調和型農林水産 / 土壌圏現象 / 生理学 / 農業工学 / 多収性 / 根粒 / 栽培技術 / 窒素固定 / ダイズ / 心土破砕 / 深層施肥 / アセチレン還元能 / ウレイド態窒素 |
Research Abstract |
Enhancement of nitrogen fixation activities by a cultivation technique is one of the potential targets to improve soybean yield in Japan. In this study, we proposed a new cultivation technique termed"crack fertilization". It is the technique to utilize the irregularly shaped soil cracks formed by subsoiling just before the flowering stage of soybean, and introduce root nodule bacteria, fertilizers, and soil amendments to the deep subsoil layer. Nitrogen fixation activities at three to six weeks after the crack fertilization were significantly enhanced, and nodule number was also significantly increased at the lower portion of the root system. These results indicated that the soybean nodulation control, i.e. timing and position of nodulation, as well as the enhancement of nitrogen fixation activities were possible by the newly developed crack fertilization technique.
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