Greener Journal of Plant Breeding and Crop Science

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Greener Journal of Plant Breeding and Crop Science Vol. 2 (4), pp. 076-081, July 2014.

  ISSN: 2354-2292 © 2013 Greener Journals

Research Paper

Manuscript Number: 010614015


Liming Effects on Yield and Yield Components of Haricot Bean (Phaseolus vulgaris L.) Varieties Grown in Acidic Soil at Damot Sore District, Southern Ethiopia


*Mesfin Kassa, Belay Yebo and Abera Habte


Wolaita Sodo University, College of Agriculture, P.O.BOX 138, Wolaita Sodo, Ethiopia.


*Corresponding Author’s Email: mesfine2004 @gmail .com


A field experiment was conducted at location  Damot Sore in Wolaita Zone, Southern Nations Nationalities and People’s Regional State (SNNPRS) to evaluate the response of varieties haricot bean (Phaseolus vulgaris L.) with two rates of lime ( 0 and 0.4 tha-1 CaCO3) used on acidic soils The treatments were arranged in factorial RCBD with three replications. Analysis resulted of soil samples showed that Organic carbon, Availability phosphorus, Total nitrogen and Soil pH values were very low. Application of lime resulted in significant changes on these chemical properties of the soils in the location. Availability of P and soil pH was improved due to the application of lime and maximum values of these parameters were recorded. Growth parameters, yield and yield components were significantly increased with increasing rates of liming at the location (year1&2). Maximum grain yields 1282.49 kgha-1 for Hawasa Dume at Gununo and 1079.40 1 for Omo-95  were recorded  with rates of 20 kgPha-1 with lime (0.4 tha-1) at  location. From the result of this study it could be conclude that liming improve soil pH,  Availability phosphorus  and performance of haricot bean varieties but till now there is some gap on correcting acidity of the soils and also grain yield of the varieties. So application of lime should be repeated in the coming season until soil comes to neutral and increased the production of the crops.

Keywords:  Hawasa Dume, Omo-95, soil acidity, yield.

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