Investigating the morphophysiological and biochemical indicators of parsley (Petroselinum sativum) using iron chelate and iron nano-chelate
Subject Areas : Journal of Quality and Durability of Agricultural Products and Food Stuffs
Morteza Mohamadi
1
,
Elham Danaee
2
1 - Department of Horticultural Sciences, Garmsar Branch, Islamic Azad University, Garmsar, Iran
2 - Assistant Professor, Department of Horticultural Sciences, Garmsar Branch, Islamic Azad University, Garmsar, Iran
Keywords: Iron, Iron Chelate, Iron Nano Chelate, Parsley.,
Abstract :
Iron is one of the important micronutrients in the growth and development of plants. In order to investigate the effects of iron chelate and nano-iron chelate on the morphophysiological and biochemical indicators of parsley, an experiment was conducted in the form of a completely randomized statistical design with five treatments, three replications and each replication containing three pots, in a commercial greenhouse located in Garmsar city. Iron chelate and iron nano-chelate were sprayed on the plants in three concentrations of 0, 2.5 and 5 g/L in 4 and 6 leaf stages. The results of the evaluated traits showed that the highest fresh and dry weight of shoots and roots were in nano iron chelate 5 g/L treatment. Iron chelates 5 g/L treatment had the highest total chlorophyll content. The highest amount of iron (79.23 mg/g dry weight) was obtained in nano iron chelate, 5 g/L treatment. Also, the highest activities of peroxidase and superoxide dismutase enzymes were in iron chelate 5 g/L and nano iron chelate 5 g/L treatments, respectively. Therefore, according to the results of the present research, the use of iron chelate and nano-iron chelate of 5 g/L is recommended to improve the morphophysiological and biochemical indicators of parsley.