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metadata.artigo.dc.title: Association between azospirillum brasilense bacteria and nitrogen fertilization in corn production components
metadata.artigo.dc.creator: Rezende, Pedro Milanez de
Zuffo, Alan Mario
Zambiazzi, Everton Vinicius
Bruzi, Adriano Teodoro
Soares, Igor Oliveri
Carvalho, Antonio Henrique Fonseca de
Mendes, Alan Eduardo Seglin
Borges, Isabella Maria Monteiro
Vilela, Guilherme Dias Leite
metadata.artigo.dc.subject: Growth promoting bacteria
Nitrogen fertilization
Production components
Zea mays (L.) Merrill. Aug-2016
metadata.artigo.dc.identifier.citation: REZENDE, P. M. de et al. Association between azospirillum brasilense bacteria and nitrogen fertilization in corn production components. International Journal of Current Research, [S.l.], v. 8, n. 8, p. 35712-35716, Aug. 2016.
metadata.artigo.dc.description.abstract: The combined use of nitrogen (N) with bacteria Azospirillum brasilense can improve the components of corn production and contribute to sustainable agricultural practices. Thus, the aim of this study was to evaluate the application of Azospirillum brasilense associated with nitrogen fertilizer on corn production components. The experiment was set in a randomized block design, in a 5x4 factorial scheme, with five doses of Azospirillum brasilense (0, 100, 150, 200, 250 ml per 20 kg of seed), BR 11005 strain (Sp 245) and four doses of N (0, 50,100, 150 kg ha-1) applied in the V6phenological stage, using urea (45% N) as a source of N, with three replications. It was evaluated the number of rows per ear, number of kernels per row, ear diameter, thousand grain weight and grain yield. The use of Azospirillum brasilense strain BR 11005 (Sp 245) isolated or associated with N doses does not influence the productive characters of corn. The dose of 50 kg ha-1 N in coverage is recommended to corn crops, as it promoted greater economic returns, regardless of the Azospirillum brasilense dose that was used.
metadata.artigo.dc.language: en_US
Appears in Collections:DAG - Artigos publicados em periódicos

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