Effects of soil compaction on cereal yield

This paper reviews the works related to the effect of soil compaction on cereal yield and focuses on research of field experiments. The reasons for compaction formation are usually a combination of several types of interactions. Therefore one of the most researched topics all over the world is the changes in the soil’s physical and chemical properties to achieve sustainable cereal production conditions. Whether we are talking about soil bulk density, physical soil properties, water conductivity or electrical conductivity, or based on the results of measurements of on-line or point of soil sampling resistance testing, the fact is more and more information is at our disposal to find answers to the challenges. Thanks to precision plant production technologies (PA) these challenges can be overcome in a much more efficient way than earlier as instruments are available (geospatial technologies such as GIS, remote sensing, GPS with integrated sensors and steering systems; plant physiological models, such Decision Support System for Agrotechnology Transfer (DSSAT), which includes models for cereals etc.). The tests were carried out first of all on alteration clay and sand content in loam, sandy loam and silt loam soils. In the study we examined especially the change in natural soil compaction conditions and its effect on cereal yields. Both the literature and our own investigations have shown that the soil moisture content changes have the opposite effect in natural compaction in clay and sand content related to cereal yield. These skills would contribute to the spreading of environmental, sustainable fertilizing devoid of nitrate leaching planning and cereal yield prediction within the framework of the PA to eliminate seasonal effects