Title of article :
Investigation of Effects of Fe and Mn on Growth of Seedling Lupin (Lupinus albus L.) at In Vivo Conditions
Author/Authors :
Aydın, Buse Selçuk Üniversitesi - Ziraat Fakültesi - Tarla Bitkileri Bölümü, Turkey , Yorgancılar, Mustafa Selçuk Üniversitesi - Ziraat Fakültesi - Tarla Bitkileri Bölümü, Turkey
Abstract :
In this study, the effect of Fe and Mn applications on Lupine plant (Lupinus albus L.) has been researched in vivo conditions. The seeds of Lupine used in the experiment have been planted in pots that have soil from Konya and have %28.7 calcerous and 8.07 pH. The experiment was conducted following ran-domized complete block experimental design involving three replications. When height of plants, fresh and dry weight evaluated, the application of Mn showed a positive effect on height of plants. While the application of Fe has been ob-served as positive on fresh stem weight, FexMn application was determined as effective only during blooming period. In the study conducted for the fresh stem the best results have been gained in the begining of chlorosis from FexMn ap-plication. While the best results for the research, lenght of roots, root s fresh and dry weight have been obtained in the beginning of chlorosis from FexMn appli-cation and during the blooming period from Fe application, for dry root weight it has been observed that during both periods the applied dozes are ineffective. In the experiment conducted for the dry root weight the best result has been gained during blooming period from Fe application. As a result, the responses of Lupine plant used as a material to Fe and Mn elements have been examined and when suitable conditions maintained, the plant could be grown. In this study Lupine has been examined from sowing to harvesting and broad bean has been taken when Fe applied with every dosage.
Keywords :
Blooming , Iron , Physiological growth , Chlorosis , Lupen , Manganese
Journal title :
Selcuk Journal Of Agriculture and Food Sciences
Journal title :
Selcuk Journal Of Agriculture and Food Sciences