Residual Effect of Different Farming Practices on Soil Biochemical Properties under Wheat Cultivation

Field experiment was conducted to study residual effect of farming practices soil biochemical properties under wheat cultivation at Agronomy Farm, College of Agriculture, Pune during kharif, 2024. Research was conducted as a sequence cropping of soybean-wheat which was started during 2022-23. Randomized Block Design (RBD) with four replications with five treatments namely conventional practices (T1), GRDF (T2), organic farming (T3), zero budget natural farming (T4) and climate resilient farming (T5). The results revealed that, the chemical properties like pH and EC were not significantly influenced under different farming practices after harvest of wheat. However, the organic farming registered significantly higher organic carbon (0.75 %) which is closely followed by climate resilient farming (0.74) and GRDF (0.71 %) which were par with each other. Calcium carbonate content 9.33 % was a significantly lower under organic farmers than other farming practices. observed in organic farming (9.33%) and GRDF (9.37 %). The highest available nitrogen (191.18 kg ha-1), available phosphorus (28.36 kg ha-1), available potassium (484.95 kg ha-1) and available sulphur (18.75 kg ha-1) recorded in climate resilient farming. While, soil available micronutrient was higher under organic farming viz., Fe (6.53 mg kg-1), Mn (3.49 mg kg-1), Zn (2.98 mg kg-1) and Cu (3.71 mg kg-1) respectively. The organic farming practice found beneficial in respect to microbial population such as Bacteria, fungi and actinomycetes with value (207.21 x 106 cfu g-1 soil, 23.91 x 105 cfu g-1 soil and 48.20 x 104 cfu g-1 soil) and enzymatic activities, urease (33.16 µg NH4 + -N g-1 soil 24hr-1), dehydrogenase (15.26 µg TPF g-1 soil 24 hr-1), acid phosphatase (13.24 µg PNP g-1 2 hr-1) and alkaline phosphatase (14.76 µg PNP g-1 2 hr-1). Organic and climate-resilient farming sustain soil health and fertility, ensuring productive and eco-friendly wheat cultivation.