Comparison of Application Methods of Iron, zinc and Copper on yield and Quality of Red Onion in Banab and Khosrowshar
2004
baybordi, Ahmad | Hejazi, Mohammad Amin | Nooshirevani, Rokhsareh | Naser Asr, Aref
This study was conducted in the spring of 1999 at Khosrowshahr and Banab to test the effect of various treatments of iron, copper and zinc on the yield and quality of onion crop. The experiment was designed as a completely randomized factorial block with 27 treatments and 3 replications. The treatments incccluded 3 levels of iron (0 and 25 kg/ha, soil applied and a foliar application of a 0.7% solution of iron) , 3 levels of copper (soil application of 0 and 7 kg/ha and a foliar application of a 0.3% copper solution) and three levels of zinc (0, and 20 kg/ha, soil applied and a foliar application of a 0.4% zinc solution). Iron sulfate, zinc and copper sulfate were used as the sources of the micronutrients. All the cultural practices were carried out according to the area’s conventional ways. The highest yield was obtained with foliar applications of iron, zinc and copper at banab region. As for quality, foliar applications resulted in onions with higher contents of ascorbic acid and titrateable acidity as compared with soil obtained with foliar applications. Foliar applications of a combination of iron and zinc at Banab yielded onions with the hardest texture. At khosrowshahr, similarly, foliar applications of a combination of iron and zinc yielded the best as compared with the soil treatments. Foliar iron and copper treatments showed the greatest increase with respect to ascorbic acid content of onions as compared with soil treatments. As with Banab experiment, the foliar treatments here also showed the most nitrates in the bulbs as compared with soil treatments. With khosrowshahr experiment, foliar application of iron was associated with the highest TSSand the best shelf life resulted from foliar applications of iron and zinc. Foliar application of iron as compared with soil treatment resulted in the onions with the hardest texture. There were, however, no significant interactive effects due to micronutrient treatments on the pH of the onion juice at either site.
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