This experiment was conducted in Horticulture Department, School of Plant Production, Faculty of Agriculture and Forestry, University of Duhok, Iraq in 2010 on Chrysanthemum plants, in order to mitigate the adverse in...This experiment was conducted in Horticulture Department, School of Plant Production, Faculty of Agriculture and Forestry, University of Duhok, Iraq in 2010 on Chrysanthemum plants, in order to mitigate the adverse influence of salinity by the use of liquorice root extract and study its effect on vegetative growth, chlorophyll content in leaves from chlorophyll and assistant pigment, carbohydrate and starch. Subsequently, the trail consisted of three levels of salinity （0, 4 and 8 ds m^-1） and three concentrations of the liquorice root extract 0, 2.5 and 5 g L^-1. Results showed that salinity （4 ds m^-1） rate caused significant increases in certain vegetative characteristics （branches number, plant height, leaves number and leaf area）, photosynthetic pigments （Chl a, Chl b, total chlorophyll, a-carotene, β-carotene, zeaxanthin, astaxanthin）, fresh shoot weight, fresh root weight, shoot dry weight, root dry weight, shoot： root ratio, carbohydrate dry weight percentage and starch percentage as compared to untreated check. However, increasing salinity rate to 8 ds m^-1 resulted in substantial reductions in all above mentioned Waits. Treatment with liquorices root extract, in particular, 5 g L^-1 manifested a potent capability in ameliorating the salinity negative effects in terms of vegetative and photosynthetic pigments aspects.展开更多
文摘This experiment was conducted in Horticulture Department, School of Plant Production, Faculty of Agriculture and Forestry, University of Duhok, Iraq in 2010 on Chrysanthemum plants, in order to mitigate the adverse influence of salinity by the use of liquorice root extract and study its effect on vegetative growth, chlorophyll content in leaves from chlorophyll and assistant pigment, carbohydrate and starch. Subsequently, the trail consisted of three levels of salinity （0, 4 and 8 ds m^-1） and three concentrations of the liquorice root extract 0, 2.5 and 5 g L^-1. Results showed that salinity （4 ds m^-1） rate caused significant increases in certain vegetative characteristics （branches number, plant height, leaves number and leaf area）, photosynthetic pigments （Chl a, Chl b, total chlorophyll, a-carotene, β-carotene, zeaxanthin, astaxanthin）, fresh shoot weight, fresh root weight, shoot dry weight, root dry weight, shoot： root ratio, carbohydrate dry weight percentage and starch percentage as compared to untreated check. However, increasing salinity rate to 8 ds m^-1 resulted in substantial reductions in all above mentioned Waits. Treatment with liquorices root extract, in particular, 5 g L^-1 manifested a potent capability in ameliorating the salinity negative effects in terms of vegetative and photosynthetic pigments aspects.
