Iron nutrition in field crops

Abstract

Iron (Fe) deficiency is a yield-limiting factor for a variety of field crops across the world and generally results from the interaction of limited soil Fe bioavailability and susceptible genotype cultivation. Iron deficiency broadly occurs across the world in soybean, peanut, dry bean, sorghum, and rice but sporadically under unique or specialized conditions with corn, wheat, and oat. In this chapter, soil properties associated with the expression of Fe deficiency in field crops are defined, and biochemical interactions that promote field observed Fe-deficiency problems are explored. Strategies examined for use with field crops where Fe deficiency is a concern include cultivar selection and screening for tolerance, fertilizer and cultural practices, lowering soil pH, foliar sprays, chelated and complexed Fe fertilizers, concentrated fertilizers, mixed cultivar and companion crop interactions, and management of irrigation and drainage, fertility and seeding practices. Finally, we identify areas where future research is needed. © 2006 Springer.