The effect of mycorrhiza fungus, different levels of humic acid and salicylic acid on biochemical characteristics and essential oil yield of Melissa Officinalis L. cultivars

Subject Areas : Genetic

Mehdi Hamzeh Mohamadabadi ¹ , Alireza Ladanmoghadam ² , Elham Danaee ³ , Vahid Abdossi ⁴

1 - Department of Horticultural Sciences, Aliabad katoul Branch, Islamic Azad University, Aliabad katoul, Iran
2 - Department of Horticultural Sciences, Garmsar Branch, Islamic Azad University, Garmsar, Iran
3 - Department of Horticultural Sciences, Garmsar Branch, Islamic Azad University, Garmsar, Iran
4 - Department of Horticulture and Agronomy, Tehran Science and Research Branch, Islamic Azad University, Tehran, Iran

Received: 2021-04-11 Accepted : 2021-06-24 Published : 2024-03-20

Keywords: Antioxidants Carbohydrates Flavonoids Phenol Proline,

Abstract :

 In order to investigate the effect of mycorrhizal fungus and different levels of humic acid and salicylic acid on biochemical properties and essential oil yields of Lemonella, Citronella and Varigated cultivars of Melissa Officinalis L., a factorial experiment was conducted in a completely randomized design with three replications in a greenhouse in Golestan province (Nomal village) was performed in 2018 crop year. Mycorrhiza (Glomus mosseae) and humic acid (0, 200 and 400 mg/L) were treated as irrigation fertilizer at seed time and salicylic acid (0, 100 and 200 mg/L) was sprayed in two stages (three-leaf and four-leaf). The results of this experiment showed that all treatments significantly improved the evaluated traits compared to the control. The highest leaf proline content was obtained in Citronella cultivar and control treatment and the highest amounts of phenol, carbohydrate, essential oil percentage in the treatment of mycorrhiza fungus + humic acid 400 mg/L + salicylic acid 100 mg/L were obtained in Varigated, Citronella, and Lemonella cultivars, respectively. Also, the highest amount of flavonoids was observed in the treatment of mycorrhiza fungus + humic acid 400 mg/L + salicylic acid 200 mg/L in Citronella cultivar and the highest total antioxidant activity was observed in the treatment of mycorrhiza fungus + humic acid 200 mg/L + salicylic 200 mg/L in Lemonella cultivar. In general, the results of this experiment showed that in Lemon balm, the use of mycorrhizal fungus with humic acid 400 mg/L and salicylic acid 100 mg/L in Lemonella cultivar is recommended to improve biochemical properties and essential oil yield.

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