نوع مقاله : مقاله پژوهشی
نویسندگان
1 کارشناس ارشد، گروه زراعت، دانشکده کشاورزی، واحد کرج، دانشگاه آزاد اسلامی، کرج، ایران
2 استاد، گروه زراعت، دانشکده کشاورزی، واحد کرج، دانشگاه آزاد اسلامی، کرج، ایران
چکیده
زولنگ (Eryngium caeruleum M. Bieb.) یکی از مهمترین گونه‌های جنس بوقناق در شمال ایران است که از آن به‌عنوان سبزی صحرایی استفاده می‌شود. به‌منظور بررسی اثر کودهای آلی و همزیستی میکوریزایی بر اجزای عملکرد و درصد اسانس زولنگ آزمایشی به‌صورت فاکتوریل در قالب طرح کامل تصادفی با 8 تیمار و 4 تکرار در سال 1393 در ساری اجرا شد. فاکتورهای آزمایش شامل میکوریزا گونه Glomus mosseae در دو سطح (صفر و 200 اسپور در گلدان)، ورمی‌کمپوست در دو سطح (صفر و 200 گرم در گلدان) و چای کمپوست (ورمی‌واش) در دو سطح (صفر و 1.5 لیتر در گلدان‌های مشخص شده) بود. صفات اندازه‌گیری شده شامل ارتفاع بوته، وزن هزار‌دانه و وزن خشک ریشه، درصد و عملکرد اسانس بودند. نتایج بدست‌آمده نشان داد که تیمارهای کاربرد چای کمپوست، ورمی‌کمپوست و همزیستی میکوریزایی تأثیر معنی‌داری بر اغلب صفات مورد اندازه‌گیری داشتند و کلیه صفات مورد بررسی را در مقایسه با شاهد افزایش دادند. به‌طوری که بیشترین ارتفاع بوته، درصد اسانس، عملکرد اسانس و تعداد گل از تیمار کاربرد همزمان چای کمپوست× ورمی‌کمپوست× میکوریزا بدست آمد اثرهای متقابل دوگانه نشان داد که بیشترین وزن خشک بوته 1.23 گرم از تیمار کاربرد ورمی‌کمپوست و عدم کاربرد چای کمپوست حاصل شد. نتایج حکایت از آن داشت که کاربرد ورمی‌کمپوست، چای کمپوست و میکوریزا از طریق در دسترس قرار دادن عناصر غذایی باعث افزایش اجزای عملکرد و بهبود صفات کمّی و کیفی گیاه زولنگ گردید.
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