H. Zaremanesh; H.R. Eisvand; N. Akbari; A. Ismaili; M. Feizian
Abstract
In order to reduce the effects of salinity on germination and growth of Khuzestani savory by humic acid, two experiments were performed. The first experiment was done by priming the seeds with zero concentrations, 20, 40 and 60 mg / l of humic acid (H1, H2, H3 and H4, respectively) and germinating them ...
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In order to reduce the effects of salinity on germination and growth of Khuzestani savory by humic acid, two experiments were performed. The first experiment was done by priming the seeds with zero concentrations, 20, 40 and 60 mg / l of humic acid (H1, H2, H3 and H4, respectively) and germinating them in zero salinity (distilled water), 50, 25, 75 and 100 mM أNaCl (S1, S2, S3, S4 and S5, respectively) in petri dishes. In the second experiment in the greenhouse, humic acid at zero, 10, 20, 30 and 40 mg / kg soil (H1, H2, H3, H4 and H5, respectively) and salinity stress including zero, 50, 25, 75 and 100 mM sodium chloride (S1, S2, S3, S4 and S5, respectively). The results of the first experiment showed that germination percentage and rate were decreased by increasing in salinity, While, germination rate and percentage were improved by humic acid priming. Salinity also decreased the growth characteristics in pot experiment. While humic acid led to the improvement of these growth traits. With increasing salinity, electrolyte leakage increased, but it was reduced by humic acid. The positive results of using humic acid in reducing the harmful effects of salinity, in addition to laboratory (seed priming) were also proven in pots (soil application). Therefore, in general, according to the positive results of this study on improving the germination and growth indices of Khuzestani savory plant, the use of humic acid can be recommended to reduce the adverse effects of salinity.
