A study on the allelopathic effect of olive fruit pomace (Olea europaea L.) on some physiological parameters and yield of three wheat cultivars in climatic conditions of Khuzestan

Subject Areas : Genetic

Azin  Ghafarizadeh ¹ (Department of Biology, Faculty of Science, Shahid Chamran University of Ahvaz, Ahvaz, Iran)
Seyyed Mansour  Seyyed nejad ² (Department of Biology, Faculty of Science, Shahid Chamran University of Ahvaz, Ahvaz, Iran)
Mozhan  Vafaei ³ (Department of Biology, Faculty of Science, Shahid Chamran University of Ahvaz, Ahvaz, Iran)
Abdolali  Gilani ⁴ (Seed and Plant Improvement Research Department, Khuzestan Agricultural and Natural Resources Research Center, AREEO, Ahvaz, Iran)
Azra  Saboora ⁵ (Department of Biology, Faculty of Science, Alzahra University, Tehran, Iran)

Received: 2018-05-31 Accepted : 2018-11-09 Published : 2018-11-22

Keywords: phenolic compounds, Antioxidant enzymes, Allelopathic, Olive pomace, Phytotoxicity,

Abstract :

This study was designed in order to investigate the allelopathic effect of olive fruit pomace on some physiological parameters and yield of three wheat cultivars (Triticum aestivum). A pot experiment was used based on a factorial study with completely randomized design and three replications at five levels (0, 1, 3, 5, and 7 % W/W) of olive fruit pomace and three wheat cultivars (Triticale, Karkhe and Chamran). The amount of soluble proteins of leaf, activities of peroxidase, ascorbate peroxidase, and catalase enzymes of leaf, and amount of malondialdehyde of leaf at ear emergence stage and spike weight, spike length, grain number per spike, grain weight per spike, 1000 grain weight, total harvest index, grain proline content, and grain soluble carbohydrate content at complete ripeness stage of wheat were measured. According to the results, amount of soluble proteins of leaf, activity of peroxidase of leaf, spike weight, spike length, grain number per spike, grain weight per spike, 1000 grain weight and total harvest index decreased in the three wheat cultivars with an increase in the content of olive pomace in the soil compared to the control. But the amount of activity of ascorbate peroxidase and catalase enzyme of leaf, amount of malondialdehyde of leaf, grain proline, and grain soluble carbohydrate content showed increase in the three wheat cultivars by increasing the content of olive pomace in the soil compared to the control. Since olive fruit pomace contains phenolic compounds, the inhibitory effects of olive pomace on wheat growth are attributed to these compounds.  

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