Effect Of Foliar Applications Of Iron And Zinc On The Yield And Quality Of White Qom And Red Ray Onion Varieties In Grown Khosrowshahr Regions
2007
Bybordi, A., Member of Scientific Board of Research Center of Agriculture and Natural Resources of East Azarbaijan Province.
The haphazard and unbalanced use of macronutrients nitrogen and phosphorus as well as the prevailing calcareous and alkali conditions of agricultural soils in East Azarbayjan have resulted in poor application and uptake of soil micronutrients by crops in the province. To evaluate the effect of foliar application of microelements such as iron and zinc on the yield and quality of Nikbakht Red Ray and white Qom onion varieties, a randomized complete block factorial experiment was carried out during two growing seasons 2003-04 at Khosrowshahr Research Station of Azarbayjan.Iron and zinc sulfates were applied at three levels as 0, 0.2, and 0.4 per cent solutions, and as 0, 0.5. and 1.0% solutions, respectively. Two varieties of onions, namely, White Qom and Red Ray were used in the experiment making a total of 18 treatments in 3 replications. The highest yield of 71 tons/ha was obtained with the comined foliar applications of a 1%solution of iron sulfate and 0.4% solution of zinc sulfate. Also zinc sulfate. Also the highest yield of 70 tons/ha was obtained with white Qum variety as compared with the Red Rey variety. The highest total soluble solids (21%) resulted from the combined application of 0.2% solution of zinc sulfate and 0.5% solution of iron sulfate. Also the Red Rey variety produced the highest TSS. (21.5%) as compared with the White Qom variety. The lowest nitrate content (80 mg/kg) in the bulbls was obtained with a combined application of a 1% solution of iron sulfate and 0.4% solution of zinc sulfate. The Red Rey variety sprayed with a 1% solution of iron sulfate produced the lowest concentration of nitrate (80 mg/kg). The highest level of onion ascorbic acid (13.8 mg/100 gr) was measured with the application of 1% solution of zinc sulfate. Acidity of white Qum onion was measured to be higher than that of Red Rey. The sharpest taste resulted from a combined application of iron sulfate and zinc sulfate solutions. Likewise, the sharpest taste resulted from the foliar application of the iron sulfate on Red Rey onions. The heaviest single onion bulb belonged with the White Qom variety as compared with the Red Rey onions. The bulb with the largest diameter resulted from the foliar application of 1% solution of iron sulfate.
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