EFFECT OF DEFOLIATION AND NPK FERTILIZER ON YIELD OF MAIZE (Zea mays L)
ABSTRACT
This experiment was conducted at experimental field of Faculty of Agriculture, University of Benin, Benin-City, during 2014 growing season. A 3×4 factorial experiment in randomized complete block design with 3 replications was used to study effect of defoliation and NPK fertilizer on yields of maize. Factors were three defoliation levels, No defoliation (D0), defoliation above ear (D1), defoliation below ear including the ear leaves (D2) and four fertilizer rates (0, 300, 400 and 500 kg/ha). Parameters measured were ear diameter, No. of harvested ear, ear weight, ear length, cob diameter, No. of kernel row/ ear, No. of kernel row, 100 seed weight, grain yield, % germination ( laboratory and field ), radical length, shoot length and Ogi yield. The results showed that defoliation had significant effect on ear diameter, ear weight, number of kernel per ear, grain yield, seedling dry weight and “Ogi” yield. Defoliation reduced ear weight (D1 26% and D2 14.68%), grain yield (D1 26.79% and D2 13.32 % ) and Ogi (D1 26.78% and D2 9.93 %). NPK application showed significant effect on ear length, ear weight, number of kernel, grain yields and “Ogi” yield. Defoliation effect was more severe on plants defoliated above the ear. This suggest that top leaves should not be defoliated as above leaves transferred more of their assimilates to the ear. Fertilizer application failed to ameliorate the effect of the imposed defoliation.
CHAPTER ONE
INTRODUCTION
Maize (Zea mays L.) is a member of the grass family (Poaceae). It originated from South and Central America. It was introduced to West Africa by the Portuguese in the 17th century. In the world agricultural economy, maize is one of the important crop as it has higher yield potential than any other cereals and it is often referred to as “miracle” crop or the “queen” of cereals (Iken and Amusa, 2004). Maize is grown both as food for man and feed for animal. Maize can be consumed maize as a starchy base in a wide variety of porridges, pastes, grits and beer. Green maize (fresh on the cob) is eaten parched, baked, roasted or boiled and plays an important role in filling the hunger gap after the dry season (Agbato, 2003). Many agro-based industries depend on maize as raw material for their production (Iken and Amusa, 2004).
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