Assessment Effects of Different Level of Amino Acid and Seaweed Extract on Growth Traits and Essence Components of Sweet Scented Geranium (Pelargonium graveolens L.)

Authors

1 MSc. Graduated, Department of Horticulture, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran.

2 Assistant Professor, Department of Horticulture, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran.

Abstract

BACKGROUND: Sustainable agriculture today plays an important role in the utilization of organic matter and biofertilizers to eliminate or reducing chemical fertilizer, promoting fertility and preserving biological activities, enhancing the health of agricultural products and reducing environmental damage.
OBJECTIVES: Current research was conducted to assessment physiological characteristics of sweet scented geranium affected different seaweed extract and amino acid.
METHODS: This study was carried out in greenhouse research of Islamic Azad University of Isfahan Branch (Khorasgan) via factorail experiment based on completely randomized design with three replication. The main factor included four level of seaweed extract (S1= nonuse of seaweed extract or control, S2= 0.25, S3= 0.5, S4= 1 mg.l-1) and second factor consisted four level of amino acid (A1= nonuse of amino acid or control, A2= 1, A3= 1.5, A4= 2 mg.l-1). 
RESULT: Mean comparison result showed the increase of shoot dry weight by use of (15.8 g) in 0.5 mg.l-1 seaweed extract (15.8 gr) and 2 mg.l-1 amino acid (16 g). Interaction effect of treatment had significant and additive effect on vegetative traits such as plant height. The highest leaf greenness index was observed by 0.5 mg.l-1 seaweed extract with 2 mg.l-1 amino acid. Aromatic essence of current study included linalool, menthol, beta-citronellol, geraniol, cytonelin fumarate, beta-caryophylline, germacron, phenyl ethyl tiglate, geraniol tiglate was improved due to apply treatments. The highest beta-citronellol content was obtained of 1 mg.l-1 amino acid with nonuse of seaweed extract treatment.
CONCLUSION: Concentration of 2 mg.l-1 amino acid plus 1 and 1.5 mg.l-1 of seaweed extract achieved maximum quality and quantity of aromatic geranium.

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