moslem heydari; Mehrdad Chaichi
Abstract
Objective: Seed priming is the simplest and the best method to increase seed germination speed.Methods: To address this, in a study aimed at the effect of priming of different barley (Hordeum vulgare L.) cultivars on various germination characteristics, in the form of a factorial experiment was conducted ...
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Objective: Seed priming is the simplest and the best method to increase seed germination speed.Methods: To address this, in a study aimed at the effect of priming of different barley (Hordeum vulgare L.) cultivars on various germination characteristics, in the form of a factorial experiment was conducted using a completely randomized design with four replications in the research greenhouse of the Agricultural and Natural Resources Research Center of Hamadan province in 2022. Treatments including priming of seeds with fertilizers 1. Biozar, 2. Seafull amino zinc, 3. Sabzine, 4. Royesh, 5. Ecobooster, and 6. control (no fertilizer application), and different barley cultivars including Jolgeh, Bahman, Azaran, Abidar, Ghaflan, and Sahand.Results: The results indicated a significant effect of seed priming on the evaluated characteristics compared to the control treatment. The highest enzyme activities of catalase (0.117 Unit/ml) and peroxidase (85.08 Unit/ml) were obtained in seedlings obtained from seeds priming with Seafull amino zinc, which were 72 and 33% more than control treatments, respectively. The highest seedling vigor index was related to the seeds priming with seafull amino zinc fertilizer (26.55), which was significantly higher than the control treatment (22.84) and other treatments. Also, the germination percentage of seeds priming with seafull amino zinc fertilizer was significantly higher (3.5%) than the control.Conclusion: Considering that seed priming is a cost-effective and easy method and at the same time it is simple and does not require complex technical knowledge, it can be easily implemented by farmers. Therefore, this method is recommended to improve germination, seedling growth, and the quality and strength of barley seeds.
Fatemeh Zarei; Malek Hossein Shahriari; Rahim Nikkhah; Parviz Bayat; Ali Dindarlou
Abstract
This research was carried out with the aim of studding the effect of chelate and nanochelate of potassium foliar application on some growth and physiological characteristics of basil (Ocimum basilicum L.) under deficit irrigation stress. The study was conducted as a factorial experiment in a randomized ...
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This research was carried out with the aim of studding the effect of chelate and nanochelate of potassium foliar application on some growth and physiological characteristics of basil (Ocimum basilicum L.) under deficit irrigation stress. The study was conducted as a factorial experiment in a randomized complete block design with three replications in the greenhouse of Agriculture Faculty of Bushehr University in 2016-2017. Plants were subjected to four deficit irrigation stress levels (100, 80, 60 and 40% of field capacity moisture). Four different rates of chelate and nanochelate of potassium (0, 1, 3 and 5 g/L) were applied through foliar spray. The results indicated that deficit irrigation stress significantly (p
FArzaneh Kheiri; Taher Barzegar; Zahra Ghahremani; Vali Rabiei
Abstract
In order to study the effects of chitosan and hot water treatments on storability and fruit quality of sweet pepper "Paks", an experiment was conducted as a factorial design in the base of CRD with three replications.Fruits were treated withchitosan at four levels (0, 1, 1.5 and 2 percent) and hot water ...
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In order to study the effects of chitosan and hot water treatments on storability and fruit quality of sweet pepper "Paks", an experiment was conducted as a factorial design in the base of CRD with three replications.Fruits were treated withchitosan at four levels (0, 1, 1.5 and 2 percent) and hot water at 20 and 45ºC (dipping for 2 min time) and 60ºC (dipping for 2o sec time), then stored for 12, 24 and 35 days at 8°C and 98% RH in refrigerator. The results showed that the quality and vitamin Ccontent of fruits decreased during storage. Coating of pepper with chitosan significantly delayed loss of TSS, firmness, vitamin C, weight losses and fruit quality. Pepper coated with 2% chitosan had the highest effect on keeping fruit quality. Hot water had significant effect on fruit quality. Water with 45°C as hot water treatment improved firmness, titrable acidity, vitamin C, visual quality and activity of catalase and peroxidase enzymes. Heat damage was observed on fruit dipping at 60°C. According to the results, treatment of 2 percent chitosan with hot water 45°C had the best effect on the studied parameters.