Journal of Current Research in Food Science
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P-ISSN: 2709-9377, E-ISSN: 2709-9385

Journal of Current Research in Food Science

2021, Vol. 2, Issue 1, Part A
Review on weeds and weed controlling methods in soybean (Glycine max L.)


Author(s): Nuru Seid Tehulie, Tenalem Misgan and Tigist Awoke

Abstract: The present paper is review various research findings on weeds and weed control in soybean. Soybean is the most important oil seeds and grain legume crop in the world, in terms of total production and international trades. However, losses due to weeds have been one of the major limiting factors in soybean production. So, successful weed control is one of the most important practices for economical soybean production. Weeds that germinated at the same time as soybeans grow faster and maintain a canopy above and below the top of the soybean canopy and resulted in reduced quality. The role of weeds as alternate hosts for soybean crop pests and disease and their interference with cultivation operations resulting higher costs of production. Weeds also have effect on the use of fertilizer because they compete with the crop for nutrients. Weed control possibilities include preventive, cultural, mechanical, and chemical methods. Continuous cultivation of a single crop or crops having similar management practices allows certain weed species to become dominant in the system and, over time, these weed species become hard to control. The care taken that weeds do not need to go to seed, that harvesting equipment is not transporting weed seeds, and that clean seed is used for all crops in the rotation; is an integral part of a weed program. Combining weed control method can help keep weed damage before economic threshold levels and shall be performed rather than a separate control method.

Pages: 01-06 | Views: 152 | Downloads: 80

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How to cite this article:
Nuru Seid Tehulie, Tenalem Misgan, Tigist Awoke. Review on weeds and weed controlling methods in soybean (Glycine max L.). J Curr Res Food Sci 2021;2(1):01-06.
Journal of Current Research in Food Science