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  • 1
    Publication Date: 2021-03-31
    Description: (1) Background: The Clearfield™ system (CL) is currently the primary tool for selective weedy-rice management in irrigated rice. However, herbicide persistence in the soil may cause damage to successive crops. Thus, it is necessary to understand agricultural practices that can favor the dissipation of these herbicides. The objective of this study was to analyze the factors that affect the persistence of imidazolinones and to use this information to provide management strategies to mitigate carryover in lowland rice. (2) Methods: A literature review was performed, and the publications were selected using the soil half-life parameter. The data were summarized according to the biotic conditions, soil parameters, and environmental variables. (3) Results: Imidazolinone dissipation in soil occurs primarily through biodegradation. The herbicide biodegradation rate depends on environmental conditions such as temperature and bioavailability of the herbicide in the soil. Herbicide bioavailability is affected by soil conditions, with higher bioavailability in soil with higher pH, less clayey texture, moderate organic matter content, and higher soil moisture levels. Therefore, environmental conditions that favor biological activity, especially high temperatures, reduce the herbicide half-life in the soil. Strategies to mitigate carryover should focus on improving herbicide availability and enhancing biological activity in the soil, especially in the rice off-season, when low temperatures limit herbicide biodegradation. Cover and rotational crops, such as ryegrass and soybean, are recommended, with the potential to mitigate soil residues. (4) Conclusions: The establishment of crops other than rice would automatically enhance degradation rates as soil amendment practices such as pH correction and drainage practices would favor soil availability and biological activity.
    Electronic ISSN: 2077-0472
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
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