تاثیر منبع تامین نیتروژن بر عملکرد کمی و کیفی ژنوتیپ‌های گشنیز (Coriandrum sativum L.) در شرایط رقابت با علف‌های‌هرز

مقالات آماده انتشار

نوع مقاله : مقاله پژوهشی

نویسندگان

• فاطمه علائی ¹
• سعیده ملکی فراهانی ²
• حسن حبیبی ²
• محمد حسین فتوکیان ²
• مصطفی خدادادی ³

¹ دانشجوی دکتری اکولوژی گیاهان زراعی، دانشکده علوم کشاورزی، دانشگاه شاهد، تهران، ایران

² گروه زراعت و اصلاح نباتات، دانشکده علوم کشاورزی، دانشگاه شاهد، تهران، ایران

³ موسسه تحقیقات اصلاح و تهیه نهال و بذر، سازمان تحقیقات، آموزش و ترویج کشاورزی، کرج، ایران

10.22067/jcesc.2024.84994.1276

چکیده

به‌منظور بررسی تأثیر منبع تأمین نیتروژن بر صفات کمی و کیفی ژنوتیپ‌های گشنیز در شرایط رقابت و عدم رقابت با علف‌های هرز آزمایشی به‌صورت فاکتوریل در قالب طرح بلوک‌های کامل تصادفی با سه تکرار در مزرعه تحقیقاتی دانشکده کشاورزی دانشگاه شاهد در سال 1399 انجام شد. عوامل آزمایش شامل ژنوتیپ‌های گشنیز (نهاوندی، پیشگام، اتیوپی) و منابع کود نیتروژن (اوره، اوره با پوشش گوگردی، شاهد) در شرایط وجین دستی و بدون وجین علف‌های هرز بودند. نتایج نشان داد ژنوتیپ پیشگام دارای بالاترین توانایی تحمل رقابت (45.5) و کمترین تغییر در پتانسیل عملکرد (54.48) و ژنوتیپ نهاوندی دارای پایین‌ترین شاخص تحمل (9.6) و بالاترین تغییر در پتانسیل عملکرد (99.33) بود. تغذیه گیاه با کود نیتروژن توانست به‌طور معنی‌داری عملکرد گیاه را در شرایط عدم حضور علف‌های هرز افزایش دهد. در بین ژنوتیپ‌ها، اتیوپی (563.01 کیلوگرم در هکتار) دارای بالاترین عملکرد دانه بود اما بین تیمارهای کودی و ژنوتیپ‌ها، در شرایط رقابت با علف‌های هرز تفاوت معنی‌داری مشاهده نشد. براساس نتایج اثر متقابل کود نیتروژن در ژنوتیپ بر درصد اسانس معنی‌دار شد. ژنوتیپ اتیوپی تیمارشده با کود اوره بیشترین و ژنوتیپ نهاوندی تیمارشده با کود اوره کمترین درصد اسانس را داشتند. بالاترین درصد لینالول به‌عنوان اصلی‌ترین ترکیب شناسایی‌شده در اسانس گشنیز، متعلق به ژنوتیپ نهاوندی تیمارشده با کود اوره با پوشش گوگردی بود. به‌طور کلی درصد ترکیبات اسانس، بین ژنوتیپ‌های مختلف نتایج متفاوتی را نشان داد که نشان‌دهنده‌ی تاثیر‌گذاری ژنتیک بر این ترکیبات می‌باشد.

کلیدواژه‌ها

• اسانس
• اوره
• اوره با پوشش گوگردی
• کنترل علف هرز
• گشنیز

موضوعات

• گیاهان دارویی

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©2024 The author(s). This is an open-access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits use, sharing, adaptation, distribution, and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source.

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