To investigate the effect of zinc and iron foliar application on the morph-physiological and biochemical traits of marshmallow (Althaea officinalis L.) under salinity, a factorial experiment was conducted based on a completely randomized design with three replications i
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To investigate the effect of zinc and iron foliar application on the morph-physiological and biochemical traits of marshmallow (Althaea officinalis L.) under salinity, a factorial experiment was conducted based on a completely randomized design with three replications in Esfahan Agriculture and Natural Resources Research and Education Center, Iran. The factors included NaCl at 3 levels of 0, 4 and 8 dS/m, zinc sulfate at 3 levels of 0, 1.5 and 3 ppm and iron sulfate at 3 levels of 0, 1.5 and 3 ppm. The sodium and potassium content was measured using a flame photometer. The iron and zinc content was measured using an atomic absorption spectrometer. The mucilage was dried to determine its weight and total phenol was measured using a spectrophotometer. With increasing salinity, the amount of potassium, zinc and iron significantly (P ≤0.01) decreased but the sodium content increased. With increasing the zinc concentration in saline and control conditions, the potassium amount significantly (P ≤0.01) increased. Foliar application of zinc and iron significantly (P ≤0.01) increased the zinc and iron amount in the leaves. Although flowers fresh weight was reduced under saline condition compared to non-stress conditions, the zinc and iron spraying mitigated the effects of stress. Also, mucilage content was increased by 49 and 20% under 8 and 4 dS/m salinity, respectively, in comparison with non-stress conditions. The iron and zinc spraying significantly (P ≤0.01)increased the amount of mucilage. With increasing salinity, the phenol content significantly (P ≤0.01) increased and the highest content of phenol (65.2 mg / ml) was observed in the salinity of 8 dS/m3 + 3ppm of iron sulfate + 0 ppm of zinc sulfate. Generally, spraying of iron and zinc sulfate in saline conditions not only improved the nutritional status of marshmallow, but also increased the flowers yield and mucilage.
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