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Y. Y. Wang and F. Z. Wu, “Allelopathic Effects of Wheat, Soybean and Oat Residues on Cucumber and Fusarium oxysporum f. sp. cucumerinum Owen,” Allelo- pathy Journal, Vol. 25, No. 1, 2010, pp. 107-114.

has been cited by the following article:

• TITLE: Effects of Crop Stubble on Physicochemical Properties of Continuous Cropping Soil and Cucumber Yield and Quality

  AUTHORS: Yuyan Wang, Zhongwei Wang, Guichun Yang, Li Wang, Yi Zheng

  KEYWORDS: Wheat; Soybean; Stubble; Continuous Cropping Cucumber; Sick Soil; Yield and Quality; Physicochemical Properties

  JOURNAL NAME: Natural Resources, Vol.3 No.3, September 28, 2012

  ABSTRACT: By a pot experiment, two kinds of crop stubble (wheat, soybean) were added into continuous cropping soil of cucumber according to different quantity (0.5%, 1% and 2%), the effects of different kinds of stubble and quantity on the continuous cropping soil and growth of cucumber were investigated. The results showed that two kinds of crop stubble significantly decreased soil bulk density, and increased total porosity of soil. Each of all treatments significantly decreased the accumulation of salinity in soil within the entire growth period of cucumber. 2% wheat stubble treatment had the biggest drop in soil EC in the later period of cucumber growth. Soybean stubble treatment had the lesser effect on soil EC. Wheat and soybean stubble promoted the growth of cucumber, increased the yield of cucumber, and improved the quality of cucumber. 2% of wheat stubble treatment had a biggest increase in cucumber yield, which increased the yield by 34.23% compared with the control.