اثر محلول پاشی آهن و روی به فرم‌های سولفاته و نانو ذرات بر خصوصیات مورفولوژیکی و بیوشیمیایی نعناع فلفلی (.Mentha piperita L) تحت تنش شوری

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانشجوی کارشناسی ارشد گیاهان دارویی، گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه فردوسی مشهد

2 دانشیار گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه فردوسی مشهد

3 استاد گروه گیاهان دارویی، دانشگاه آزاد اسلامی واحد شهرکرد

4 استاد گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه فردوسی مشهد

چکیده

به‌منظور بررسی تأثیر محلول‌پاشی آهن و روی به فرم‌های سولفاته و نانو ذرات بر خصوصیات مورفولوژیکی و بیوشیمیایی نعناع فلفلی تحت تأثیر تنش شوری، آزمایشی به‌صورت فاکتوریل در قالب طرح کامل تصادفی با 3 تکرار در گلخانه تحقیقاتی دانشکده کشاورزی دانشگاه فردوسی مشهد اجرا شد. عامل اول شامل: تنش شوری در چهار سطح (صفر، 40، 80، 120 میلی­ مولار NaCl) و عامل دوم شامل: محلول­ پاشی کود در پنج سطح (شاهد (بدون کاربرد کود)، سولفات آهن 1500 میلی‌گرم در لیتر، سولفات‌ روی 1500 میلی­گرم در لیتر، نانو اکسید آهن 300 میلی‌گرم در لیتر و نانو اکسید روی 300 میلی­گرم در لیتر) بود. نتایج نشان داد که تنش شوری بر شاخص­ های رشدی و بیوشیمیایی نعناع فلفلی تأثیر معنی­ داری داشت و سبب کاهش صفات مورد بررسی شد. همچنین بررسی اثر متقابل داد ه­ها نشان داد که بیشترین میزان شاخص‌های رشد و محتوای کلروفیل در تیمارهای شاهد (بدون تنش شوری) و تنش ملایم (40 میلی‌مولار) همراه با محلول­ پاشی نانو کود آهن و روی حاصل شد. به‌طوری‌که بیشترین ارتفاع بوته (78 سانتی­متر)، تعداد شاخه­ فرعی (36 شاخه در بوته) و طول برگ (6 سانتی­متر) مربوط به تیمار شاهد (بدون تنش شوری) و محلول­ پاشی نانو کود آهن بود. درحالی‌که بیشترین عرض برگ (2.16 سانتی­متر) در تنش ملایم 40 میلی­ مولار همراه با کاربرد نانو کود آهن به دست آمد که تفاوت معنی‌داری با کاربرد کودهای نانو در تیمار شاهد نداشت. بیشترین میزان کربوهیدرات‌های محلول با مقدار 1.28 و 1.12 میلی­ گرم در گرم وزن خشک به ترتیب در شرایط تنش شوری 40 و 80 میلی ­مولار همراه با کاربرد نانو کود آهن به دست آمد. به‌طورکلی می­توان گفت که مصرف نانو کود آهن و روی نسبت به شکل سولفاته آن در شرایط تنش شوری ملایم (40 میلی­ مولار) می­تواند باعث افزایش رشد گیاه و بهبود خصوصیات بیوشیمیایی نعناع فلفلی شود.

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