Premium
Effects of Harvesting an Oat Companion Crop at Four Stages of Maturity on the Yield of Oats, on Light Near the Soil Surface, on Soil Moisture, and on the Establishment of Alfalfa 1
Author(s) -
Klebesadel L. J.,
Smith Dale
Publication year - 1960
Publication title -
agronomy journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.752
H-Index - 131
eISSN - 1435-0645
pISSN - 0002-1962
DOI - 10.2134/agronj1960.00021962005200110005x
Subject(s) - agronomy , dry matter , maturity (psychological) , forage , biology , yield (engineering) , seeding , crop , water content , avena , moisture , environmental science , chemistry , psychology , developmental psychology , materials science , geotechnical engineering , organic chemistry , metallurgy , engineering
Synopsis Oats produced highest dry matter yields at near early dough stage, but protein yields were highest at near early dough or from harvests made whenever oats reached 12 to 16 inches. Less soil moisture and light were available to the alfalfa seeding but weeds were less numerous before and after removal of the oats at maturity than when harvested earlier. Slightly thinner alfalfa stands resulted from oats harvested at maturity, but alfalfa forage yields were comparable to other treatments.