The impact of seed priming and integrated plant nutrition on yield and yield components of black mustard
Paper Details
The impact of seed priming and integrated plant nutrition on yield and yield components of black mustard
Abstract
A field experiment was conducted to evaluate the effects of seed priming (P1: unprimed, P2: hydro-priming and P3: priming with 1% KNO3 for 8 hours at 20±1ºC) and chemical fertilizer of control (F1), 250Kg/ha urea + 200Kg/ha triple superphosphate (F2) and bio-fertilizer levels of nitrogen fixing (Azoto Barvar 1) and phosphate solubilizing bacterial (Barvar 2), 125Kg/ha urea + 100Kg/ha triple superphosphate (50%) + bio-fertilizer, respectively) on black mustard (Brassica nigra L.) performance in 2016. A factorial experiment was arranged with randomized complete block design with three replications. Results showed that primed seeds significantly resulted in higher number of plants per unit area, compared to unprimed seeds. Seed priming and fertilizers improved number of grains per plant, biological and grain yields per unit area of black mustard. Also, the highest biological and grain yields, pods per plant and number of grains per plant were achieved in integrated plant nutrition containing the reduced chemical fertilizer (50%) by application of biological nitrogen and phosphorus fertilizers (100%). Additionally, integrated plant nutrition resulted in decreasing 50% chemical fertilizer application confirming its important role towards environmentally friendly cropping systems such as sustainable agriculture and organic farming systems. In this study, number of seeds per plant had more effect on grain yield, compared to 1000-grain weight. The highest positive correlation with grain yield was recorded for biological yield, followed by grains per plant, suggesting that these traits have the major roles in determining final yield of this medicinal plant.
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Yaghoub Raei, Hajar valipour, Kazem Ghassemi-Golezani (2017), The impact of seed priming and integrated plant nutrition on yield and yield components of black mustard; JBES, V10, N4, April, P129-135
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