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واکنش مورفوفیزیولوژیک نخود (Cicer arietinum L.) به پرایمینگ سالیسیلیک اسید و محلولپاشی نانوکود کلات در شرایط دیم | ||
دانش کشاورزی وتولید پایدار | ||
دوره 34، شماره 3، آبان 1403، صفحه 165-180 اصل مقاله (1.24 M) | ||
نوع مقاله: مقاله پژوهشی | ||
شناسه دیجیتال (DOI): 10.22034/saps.2023.55487.3002 | ||
نویسندگان | ||
لیلا عباسی1؛ علی خورگامی* 2؛ مسعود رفیعی3 | ||
1گروه کشاورزی، واحد خرمآباد، دانشگاه آزاد اسلامی، خرمآباد، ایران. | ||
2گروه زراعت -دانشگاه آزاد اسلامی واحد خرم آباد -خرم آباد- لرستان- ایران | ||
3بخش تحقیقات زراعی و باغی، مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی استان لرستان، سازمان تحقیقات، آموزش و ترویج کشاورزی، خرم آباد، | ||
چکیده | ||
اهداف: مطالعه بهمنظور بررسی اثر پرایمینگ سالیسیلیک اسید و محلولپاشی نانوکود بر عملکرد و برخی خصوصیات مورفولوژیک دو رقم نخود برای انتخاب مناسبترین تیمار در شرایط دیم انجام شد. مواد و روشها: این آزمایش بهصورت فاکتوریل- اسپلیت در قالب طرح پایه بلوکهای کامل تصادفی با سه تکرار در دو سال زراعی 96-1395 و 97-1396 در خرمآباد لرستان اجرا شد. عامل رقم شامل دو رقم عادل و توده محلی گریت و عامل پرایمینگ بذر با محلول سالیسیلیک اسید شامل بدون پرایمینگ و پرایمینگ سالیسیلیک اسید بهصورت فاکتوریل در کرتهای اصلی و عامل محلول پاشی نانوکود کلات مخصوص حبوبات در چهار سطح شامل محلول پاشی با آب مقطر (شاهد) و محلول پاشی به میزان یک، دو و سه لیتر در هکتار در کرتهای فرعی قرار گرفتند. یافتهها: نتایج نشان داد در هر دو رقم عادل و توده محلی گریت، بیشترین تعداد دانه در بوته، وزن صد دانه، عملکرد دانه و شاخص برداشت از پرایمینگ سالیسیلیک اسید و محلول پاشی نانوکود بسته به میزان مصرف بدست آمد. در هر دو رقم عادل و توده محلی گریت، بیشترین عملکرد دانه از کاربرد سالیسیلیک اسید با مصرف دو لیتر در هکتار نانوکود (بهترتیب 1840 و 1152 کیلوگرم در هکتار) تولید شد. بالاترین میزان سبزینگی برگ، پروتئین دانه و عملکرد پروتئین نیز از کاربرد سالیسیلیک اسید با مصرف نیم تا یک لیتر در هکتار نانوکود حاصل شد. نتیجهگیری: در مجموع، رقم عادل با پرایمینگ سالیسیلیک اسید و محلولپاشی حداقل نیم لیتر در هکتار نانوکود جهت بهبود کمیت و کیفیت نخود در شرایط دیم توصیه میشود. | ||
کلیدواژهها | ||
اجزای عملکرد؛ پروتئین دانه؛ سبزینگی برگ؛ عملکرد دانه؛ محتوای آب نسبی | ||
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