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Pasqualone A, Summo C, De Angelis D, Cucci G, Caranfa D, Lacolla G. Effect of Mineral and Organic Fertilization on desi and kabuli Chickpea ( Cicer arietinum L.): Plant Growth and Production, Hydration Properties, Bioactive Compounds, and Antioxidant Activity. Plants (Basel) 2021; 10:plants10071441. [PMID: 34371640 PMCID: PMC8309255 DOI: 10.3390/plants10071441] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 06/14/2021] [Revised: 07/09/2021] [Accepted: 07/12/2021] [Indexed: 01/24/2023]
Abstract
Composting is a strategic technology to convert organic waste into environmentally friendly soil improvers, mitigating the pressure on landfills and contributing to sustainability. This research evaluates the effects of different doses of mineral/organic fertilizers on two chickpea types: desi and kabuli. A randomized block design with three replications and six conditions was adopted: non-fertilized control, two mineral fertilizations (M1, M2), and three organic fertilizations (B1, B2, B3). M1 and B1 provided for comparable NPK amounts. Fertilization and variety significantly influenced plant growth and production, and seed hydration. Fertilization had a lower influence on bioactive compounds. The highest seed yields were obtained with M2 (30–40–100 kg ha−1 of N, P2O5, and K2O, respectively. An addition of 40 kg ha−1 of P2O5 (M1) had no effect on seed yield. B1 (10 Mg ha−1 of Bio Vegetal) and M1 led to the same yield, which did not increase using higher doses of green compost. Mineral and organic fertilizations favored hydration and swelling of chickpeas. Desi chickpea showed a significantly higher seed yield but a lower seed weight than kabuli. Organic fertilization, combined with the recovery of peculiar chickpeas, which are more productive and richer in bioactive compounds, promotes a more sustainable food system.
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Affiliation(s)
- Antonella Pasqualone
- Department of Soil, Plant, and Food Science (Di.S.S.P.A.), University of Bari ‘Aldo Moro’, Via Amendola, 165/A, I-70126 Bari, Italy; (A.P.); (C.S.); (D.D.A.)
| | - Carmine Summo
- Department of Soil, Plant, and Food Science (Di.S.S.P.A.), University of Bari ‘Aldo Moro’, Via Amendola, 165/A, I-70126 Bari, Italy; (A.P.); (C.S.); (D.D.A.)
| | - Davide De Angelis
- Department of Soil, Plant, and Food Science (Di.S.S.P.A.), University of Bari ‘Aldo Moro’, Via Amendola, 165/A, I-70126 Bari, Italy; (A.P.); (C.S.); (D.D.A.)
| | - Giovanna Cucci
- Department of Agricultural and Environmental Science (Di.S.A.A.T.), University of Bari ‘Aldo Moro’, Via Amendola, 165/A, I-70126 Bari, Italy; (D.C.); (G.L.)
- Correspondence:
| | - Davide Caranfa
- Department of Agricultural and Environmental Science (Di.S.A.A.T.), University of Bari ‘Aldo Moro’, Via Amendola, 165/A, I-70126 Bari, Italy; (D.C.); (G.L.)
| | - Giovanni Lacolla
- Department of Agricultural and Environmental Science (Di.S.A.A.T.), University of Bari ‘Aldo Moro’, Via Amendola, 165/A, I-70126 Bari, Italy; (D.C.); (G.L.)
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