SUSTAINABLE NITROGEN MANAGEMENT FOR VEGETABLE PRODUCTION IN CHINA

doi:10.15302/J-FASE-2022455

Front. Agr. Sci. Eng.

2022, Vol. 9

Issue (3) : 373-385 https://doi.org/10.15302/J-FASE-2022455

REVIEW

SUSTAINABLE NITROGEN MANAGEMENT FOR VEGETABLE PRODUCTION IN CHINA

Fen ZHANG^1,², Xiaopeng GAO³, Junjie WANG^1,², Fabo LIU^1,², Xiao MA^1,², Hailin CAO^1,², Xinping CHEN^1,², Xiaozhong WANG^1,²(

)

¹. College of Resources and Environment, Academy of Agricultural Sciences, Southwest University, Chongqing 400716, China
². Interdisciplinary Research Center for Agriculture Green Development in Yangtze River Basin, Southwest University, Chongqing 400716, China
³. Department of Soil Science, University of Manitoba, Winnipeg, MB, R3T2N2, Canada

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Abstract

● Sustainable nitrogen management strategies for Chinese vegetable production are summarized.

● Research on reactive N (Nr) losses in Chinese vegetable systems is limited compared to cereal crop systems.

● Knowledge-based optimization of N fertilizer rate strategy maintains soil N supply to meet the dynamic vegetable demand in time, space and quantity.

● Innovative products and technology strategy regulates the soil N forms and promotes the vegetable root growth to further control the Nr loss.

● Integrated knowledge and products strategy is needed to produce more vegetables with lower Nr losses.

Inappropriate nitrogen fertilizer management for the intensive Chinese vegetable production has caused low N use efficiency (NUE), high reactive nitrogen (Nr) losses and serious environmental risks with limited yield increase. Innovative N management strategy is an urgent need to achieve sustainable vegetable production. This paper summarizes recent studies on Nr losses and identifies the limitations from Chinese vegetable production systems and proposes three steps for sustainable N management in Chinese vegetable production. The three N management steps include, but are not limited to, (1) knowledge-based optimization of N fertilizer rate strategy, which maintains soil N supply to meet the dynamic vegetable demand in time, space and quantity; (2) innovative products and technology, which regulates the soil N forms and promotes the vegetable root growth to reduce the Nr loss; (3) integrated knowledge and products strategy (IKPS). The knowledge-based optimization of N fertilizer rate strategy and innovative products and technology, can maintain or increase vegetable yield, significantly improve NUE, and mitigate the region-specific and crop-specific Nr losses. More importantly, IKPS, based on combination of in-season root-zone N management strategy, innovative products and technology, and best crop cultivation management, is needed to produce more vegetables with lower Nr losses.

Keywords enhanced-efficiency nitrogen fertilizer integrated knowledge and products strategy nitrogen rate reactive nitrogen loss vegetable yield

Corresponding Author(s): Xiaozhong WANG

About author:

Tongcan Cui and Yizhe Hou contributed equally to this work.

Just Accepted Date: 30 June 2022 Online First Date: 20 July 2022 Issue Date: 09 September 2022

Cite this article:

Fen ZHANG,Xiaopeng GAO,Junjie WANG, et al. SUSTAINABLE NITROGEN MANAGEMENT FOR VEGETABLE PRODUCTION IN CHINA[J]. Front. Agr. Sci. Eng. , 2022, 9(3): 373-385.

URL:

https://academic.hep.com.cn/fase/EN/10.15302/J-FASE-2022455
https://academic.hep.com.cn/fase/EN/Y2022/V9/I3/373

Fig.1 Number of publications on Nr losses (N₂O emission, NH₃ volatilization, N leaching and N runoff) from maize (a) and vegetable (b) production during 2000–2021. Publications were identified via systematic searches of Web of Science and China National Knowledge Infrastructure databases.

Fig.2 Crop yield and reactive N loss for cereal (a) and vegetable (b) production systems in response to different N management strategies. S1, knowledge-based optimization of N fertilizer rate strategy; S2, innovative products and technology strategy; and S3, integrated knowledge and products strategy.

Fig.3 Sustainable N management strategies for vegetable production in China.

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