Effects of lime on the growth and nodulation of four grain legumes.

Abstract

Using an acid sand with differing proportions of added ground limestone, a range of soil pH levels was achieved from 5.4 to 9.2. Four winter grain legumes (field peas, faba beans, lupins and chickpeas) were grown for 8 weeks before being sampled for nodulation, dry matter and nitrogen production. Chickpeas appeared the least affected by the range of soil pH values and calcium levels in terms of root and shoot growth; all the legumes produced the greatest number of root nodules at pH 7 or 8. Top dry weight production in lupins was maximized at pH 6, and declined rapidly above pH 7; field peas, chickpeas and faba beans all showed maximum above-ground dry weights between pH 7 and 8.