Different responses of agroecosystem greenhouse gas emissions to tillage practices in a Chinese wheat–maize cropping system

To mitigate greenhouse gas (GHG) emissions of intensified agriculture, conservation practices are gradually being implemented in Chinese wheat–maize cropping systems. However, the effects of different tillage practices on agricultural field GHG emissions and subsequent global warming potential (GWP) are poorly documented. In this study, a three-year field experiment was conducted from 2019 to 2021 to assess the effects of tillage on the emissions of carbon dioxide (CO2), methane (CH4), nitrous oxide (N2O), and eventually GWP. Compared to conventional tillage (CT), no-tillage (NT) significantly decreased CO2, CH4, and N2O emissions by 35.43%, 67.33%, 339.07%, respectively, which resulted in a decrease of 37.25% in GWP during three annual cycles. Based on the results of this study, soil could potentially act as a net source of CO2 and CH4 under both CT and NT, and a net sink of N2O under NT. Annually, non-growing season contributed 16.9%, 15.6%, and 13.8% soil CO2, CH4, and N2O fluxes, and 16.6% GWP under CT and 17.3%, 16.4%, 21.6%, and 17.3% under NT, respectively. Compared to CT, NT improved the aboveground biomass and grain yields of wheat by 21.3% and 13.3% from averaged results, respectively; no significant differences were found for maize yields. Although principal component analysis showed that soil temperature had higher correlations with CO2 emissions and GWP as compared to soil moisture, soil moisture affected GHG emissions more than soil temperature as demonstrated by the structural equation model. The modeling analysis found that NT increased soil moisture, pH, and bulk density, thus increasing soil organic carbon and decreasing total nitrogen content, eventually inhibiting GHG emissions. This research demonstrated that NT had the potential to mitigate GHG emissions, yet stability needed further investigation on long-term scales.∙ Graphical Abstract: [Figure not available: see fulltext.] © 2023, The Author(s).