Dissipation and harvest time residue of 2,4-D in soil and wheat crop

Wheat, a member of family Poaceae is one of the major food crops in the world. Globally, it occupies about 17% of the cropped land and contributes 35% of the staple food (Pingali 1999).Wheat constitutes one of the most abundant sources of energy and protein for the world population and its increased production is essential for food security (Chhokar et al. 2006). Severe competition from weeds is one of the most important factors determining productivity and sustainability of any crop. Weeds compete with crop plants for space, solar radiation, nutrients, water and carbon dioxide. Usually, the intensity of weeds in wheat remains higher. In the absence of efficient control measurers, weed plants cause 15-50% or more yield reduction depending upon the weed density and type of weed flora (Chhokar et al. 2006, Kumar et al. 2007). In weed management practices, chemical weed control contributes gainful increment in crop production. The use of 2,4-D has contributed greatly to increase the production of wheat.