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Effects of nano zinc and humic acid on quantitative and qualitative characteristics of savory (Satureja hortensis L.)

Zahra Najafi Vafa, Ali Reza Sirousmehr, Ahmad Ghanbari, Issa Khammari, Noosheen Falahi

Department of Agriculture, University of Zabol, Zabol, Iran

Department of Plant Breeding, University of Hamadan, Hamadan, Iran

Key words: Nano fertilizer, Zinc, Humic acid, Savory.

Abstract

summer-savoryIn the research greenhouse of the Institute of, University of zabol, Iran). a factorial experiment was condition in the form of completely randomized design (CRD) on four replications. The treatments were humic acid concentrations in four levels (0, 0.5, 1, and 1.5 on each one 1000 m/liters water) and nano ze chelated fertilizer in four levels (0, 50, 100, and 200 mg; on each one at 1000 m/liters per water) Results of variance analysis showed that the interaction effect of humic acid × nano ze chelated fertilizer and the effect of humic acid and nano ze chelated fertilizer management on Plant height, Leaf fresh and dry weight, Phosphorus,Number of leaves per plant, Chlorophyll content (SPAD value) and Essential oil content was significant at 1% probability level. minimum plant height, Leaf fresh and dry weight, Phosphorus,Number of leaves per plant, Chlorophyll content (SPAD value) and Essential oil content of the treatment control and maximum plant height, Leaf fresh and dry weight, Phosphorus, Number of leaves per plant, Chlorophyll content (SPAD value) and Essential oil content of treatment were gained in N4. maximum, Leaf fresh and dry weight, Phosphorus, Number of leaves per plant, Chlorophyll content (SPAD value) and Essential oil were gained from H4 fertilizer treatment Except plant height that maximum, plant height was obtained H3 fertilizer treatment. maximum plant height, Leaf fresh and dry weight, Phosphorus, Number of leaves per plant, Chlorophyll content (SPAD value) and Essential oil content of treatment were obtained in N4H4.

Get the original articles: http://www.innspub.net/volume-6-number-3-february-2015-ijb/

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