Effect of Ground Addition of Seaweed Extract and NPK Fertilizer on the Some Active Substances of Aloe vera L.

. The experiment was carried out at the College of Agriculture / University of Karbala in the wooden canopy of the Department of Horticulture and Garden Engineering for the agricultural season (2021-2022) to study the effect of ground addition of seaweed extract and NPK fertilizer on some chemical growth characteristics of Aloe vera plants, and the experiment was conducted with two factors by comparing the use of An environmentally friendly nutritional program by adding seaweed extract and the chemical program by adding NPK fertilizer neutralized 20:20:20, as the first factor was the addition of seaweed extract, the first factor in three concentrations  3,1.5,0 g.l-1 and the second factor was the addition of fertilizer For NPK neutralized with three concentrations (4,2,0) g.l-1, the experiment was conducted as a factorial experiment according to the system of randomized complete block design (RCBD) and the plants were planted with 24 cm diameter anvils filled with a ratio of 3:1 with moss and sand and distributed in three replications, each replicate contains 9 Experimental units and each experimental unit includes 5 plants, and the comparison was made through the averages of the treatments using the (L.S.D) test, the least significant difference at the probability level of 5%, where the results showed that adding seaweed extract and NPK fertilizer to the plant Aloe vera has led to a significant increase in the specific growth of the plant, especially in the concentration of T3N4. The ground addition of seaweed extract of Aloe vera plant significantly increased most of the chemical properties and active compounds when T3 was treated with concentration (3g.l-1) (percentage of chlorophyll 34.25%, aloin 194.53 µg.gm-1, Aloe-emodin 98.9 µg. g-1, salicylic acid 12.54 mcg.g-1, cinnamic acid 12.77 mcg.g-1). The addition of neutral NPK fertilizer to the aloe vera plant at a concentration (4 g / liter -1) when treated showed significant differences in most of the chemical properties and active compounds (percentage of chlorophyll 33.53%, Aloin 178.19 μg.gm -1, Aloe emodin 96.2 mcg.gm-1, salicylic acid 11.15mcg.gm-1, cinnamic acid 12.46 mcg.gm-1).