EFFECT OF HUMIC ACID and POTASSIUM FERTILIZER IN THE SALT RESISTANCE OF PEPPER CPSICUM ANNUUM L
ANBAR JOURNAL OF AGRICULTURAL SCIENCES,
2019, Volume 17, Issue 2, Pages 189-205
AbstractA field study was carried out during the spring season of 2018 in the fields of the Faculty of Agriculture- University of Anbar to evaluate the effects study of the interaction between humic acid and potash fertilizer in raising the resistance of peppers to salinity. The factorial experiment with three replicates was carried out with three factors. The first factor of irrigation water salinity at four levels was (2, 4, 6 and 8) ds m-1. and the second factor was the humic acid levels (0, 25 and 50) kg ha-1 and the third factor is the Potassium fertilizer at the levels of 0, 75 and 150 kg k2o ha1. And carried out by following the design of the complete random sectors and three replicates were transferred seedlings to the field according to the experimental factors after development in the dishes of cork and after germination were watering fresh water for 20 days. After five leaves, all seedlings were irrigated with saline water. 2 ds m-1 for 15 days after it was irrigated with saline water 2, 4, 6 and 8 ds m-1. for 15 days and then transferred to the field according to the experimental parameters. The most significant results obtained from the experiment can be summed up above the treatment of air conditioning at saline level 6 ds m-1 in plant height with 80.63 cm and The most significant results obtained from the experiment can be summed up above the treatment of air conditioning at saline level 2 ds m-1 in yield per plant 7.10 kg.plant-1. The results showed an decrease in plant height and yield per plant by increasing the salinity of irrigation water by 8 ds m-1 for dry weight and the increase in the addition of humic acid and potassium fertilizer. The results showed an increase in nitrogen concentration and potassium and decrease of phosphorus by increasing the salinity and increase of irrigation water and increase (N. P. K) when adding HA and K.
- Article View: 21
- PDF Download: 1