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الناز داوران حق بهرام میرشکاری محمد رضا اردکانی فرهاد فرح وش فرح وش فرهاد رجالی

چکیده

در دنیای امروز، ذرت (Zea mays L.) به عنوان یک غذای با ارزش برای تغذیه انسان و دام می‌باشد. به منظور بررسی اثر مدیریت تلفیقی عناصر غذایی بر عملکرد و کیفیت ذرت این آزمایش در ایستگاه تحقیقات کشاورزی دانشگاه آزاد اسلامی واحد تبریز در سال 1391، به صورت فاکتوریل در قالب طرح بلوک کامل تصادفی با سه تکرار و چهار تیمار انجام شد. تیمارهای آزمایش شامل ترکیبی از چهار تیمار: ورمی¬کمپوست (عدم مصرف کود و کاربرد دو تن در هکتار)، تلقیح با Thiobacillus (بدون تلقیح و تلقیح با Thiobacillus thiooxidans)، تیمار محلول¬پاشی آهن (بدون محلول-پاشی و دوبار محلول¬پاشی دو در هزار کلات آهن 13 درصد) و محلول¬پاشی عنصر روی (شاهد و دوبار محلول¬پاشی دو در هزار کلات روی 15 درصد) بود. نتایج حاصل از آزمایش نشان دادند که ورمی¬کمپوست بر وزن هزار دانه، تعداد دانه در بلال، ارتفاع ساقه، قطر ساقه، آهن، عملکرد دانه، عملکرد بیولوژیک، محتوی روی و پروتئین تأثیر معنی¬دار داشت. اثر تلقیح بذر ذرت با باکتری تیوباسیلوس بر تمام صفات مورد اندازه¬گیری به استثناء ارتفاع ساقه معنی¬دار بود. تیمار محلول¬پاشی آهن نیز بر صفات ارتفاع ساقه، عملکرد بیولوژیک، عملکرد دانه و محتوی آهن دانه تأثیر معنی¬دار داشت. اثر محلول-پاشی روی هم بر صفات تعداد دانه در بلال، ارتفاع ساقه، عملکرد دانه، محتوی روی دانه و پروتئین دانه اثر معنی¬دار نشان داد. نتایج مقایسه میانگین نیز نشان داد که کاربرد ورمی¬کمپوست، باکتری تیوباسیلوس و محلول‌پاشی آهن و روی عملکرد دانه ذرت را به ترتیب به میزان 9/20 درصد، 1/13 درصد، 8/5 درصد و 0/8 درصد در مقایسه با شاهد افزایش داد. نتایج به طور کلی نشان داد که استفاده از ورمی¬کمپوست، باکتری تیوباسیلوس و محلول¬پاشی آهن و روی بر کیفیت دانه ذرت، اجزای عملکرد و عملکرد در ذرت اثر مثبت داشت.

جزئیات مقاله

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ارجاع به مقاله
داوران حق ا., میرشکاری ب., اردکانی م. ر., فرح وش ف. ف. و., & رجالی ف. (2015). ارزیابی خصوصیات کمی و کیفی ذرت (Zea mays L.) تحت تأثیر کاربرد ورمی¬کمپوست، باکتری تیوباسیلوس و محلول¬پاشی آهن و روی. بوم شناسی کشاورزی, 8(3), 359-372. https://doi.org/10.22067/jag.v8i3.35545
نوع مقاله
علمی - پژوهشی