PJB-2023-429
STUDYING THE EFFECT OF MYCORRHIZAL FUNGI, DIFFERENT LEVELS OF HUMIC ACID AND SALICYLIC ACID ON THE BIOCHEMICAL PROPERTIES AND YIELD OF ESSENCE OF LEMON BALM CULTIVARS (MELISSA OFFICINALIS L.) &
Alireza Ladan Moghaddam
Abstract
In order to investigate the effect of mycorrhizal fungi and different levels of humic acid and salicylic acid on biochemical properties and essence yield of Lemonella, Citronella and Varigated cultivars of Melissa Officinalis L., a factorial experiment based on a completely randomized design with three replications in a greenhouse in Golestan province (Nomal village) and was implemented in the crop year of 2017. The treatment of mycorrhiza (Glomus mosseae) and humic acid (zero, 200 and 400 mg/l) was applied as irrigation fertilizer at the time of seed planting, and salicylic acid (zero, 100 and 200 mg/l) was sprayed during two stages (three-leaf and four leaves) was done. The results of this experiment showed that all treatments significantly improved the evaluated traits compared to the control. The highest proline content of leaves in the control and Citronella variety and the highest amount of phenol, total carbohydrate and essence yield in the treatment of mycorrhizal fungus + humic acid 400 mg/l + salicylic acid 100 mg/l were obtained respectively in Varigated, Citronella, Lemonella varieties, if The highest amount of flavonoid in the treatment of mycorrhizal fungus + humic acid 400 mg/l + salicylic acid 200 mg/l in Citronella variety and the highest total antioxidant activity in the treatment of mycorrhizal fungus + humic acid 200 mg/l + salicylic acid 200 mg/l in Lemonella variety was observed. In general, the results of this experiment showed that the use of mycorrhizal fungus along with humic acid 400 mg/l and salicylic acid 100 mg/l in lemonella variety is suggested to improve biochemical properties and essence efficiency.
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