اثرات هیومیک اسید و میکوریزا بر ویژگی‌های ریختی و غلظت عناصر غذایی لوبیا قرمز (Vigna radiate L.)

فیزیولوژی محیطی گیاهی

مقاله 8، دوره 12، شماره 48، دی 1396، صفحه 92-102   

نوع مقاله: پژوهشی

نویسندگان

مجتی یوسفی راد^{* 1}؛ ابوالفضل معصومی زواریان²

¹گروه زراعت و اصلاح نباتات، دانشکده کشاورزی، دانشگاه آزاد اسلامی، واحد ساوه، ساوه، ایران

²دانشگاه آزاد اسلامی، واحد ساوه، باشگاه پژوهشگران جوان و نخبگان، ساوه، ایران

چکیده

به‌منظور بررسی تأثیر برهم­کنش میکوریزا و هیومیک اسید بر خصوصیات مورفولوژیک، درصد پروتئین دانه و جذب عناصر غذایی لوبیاقرمز، آزمایشی به صورت فاکتوریل در قالب طرح بلوک­های کامل تصادفی در سه تکرار اجرا شد. فاکتورهای تحقیق شامل قارچ میکوریزا در سه سطح عدم مصرف (شاهد)، استفاده از سویه Glomus intraradice و استفاده از سویه Glomus mossea و همچنین محلول­پاشی هیومیک اسید در سه سطح صفر (شاهد)، 15 و 30  میلی­گرم در لیتر بود. آزمایش به‌صورت گلدانی اما در شرایط طبیعی و کنترل نشده اجرا شد. صفات اندازه‌گیری شده ارتفاع بوته، طول ریشه، وزن خشک بوته، تعداد غلاف در بوته، تعداد دانه در غلاف، وزن صد دانه، درصد پروتئین دانه و درصد نیتروژن و فسفر برگ بود. کاربرد میکوریزا و هیومیک اسید موجب افزایش صفات اندازه­گیری شده به جز تعداد دانه در غلاف و وزن صد دانه شد. در صفات مورد بررسی بین دو سویه اعمال شده اختلاف معنی­دار مشاهده نگردید و بین سطوح 15 و 30  میلی­گرم در لیتر هیومیک اسید نیز تفاوت معنی­دار دیده نشد. به طور کلی محلول­پاشی 15 میلی­گرم در لیتر هیومیک اسید در حضور Glomus mossea تأثیر بیشتری نسبت به سایر تیمارها داشت.

کلیدواژه‌ها

خصوصیات مورفولوژیک؛ درصد پروتئین؛ غلظت عناصر غذایی؛ میکوریزا؛ هیومیک اسید

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