مجلة جامعة كركوك للعلوم الزراعية (Dec 2021)
Administration of two Garlic Cultivars Allium Sativum L. to Spraying with the Amino Acid Ornithine and Organic Extract as an Organic Fertilizer on Chemical Properties and Secondary Metabolites.
Abstract
The process was studied in the research station of the "Department of Horticulture and Landscape Engineering - College of Agriculture - Tikrit University", during the 2019-2020 growing season to study the effect of cultivars and spraying with the amino acid ornithine (0, 50, 100, 150) mg l-1 and spraying with extract fertilizer Organic in three degrees (0, 5, 10) mg L-1 in the characteristics of secondary metabolites and the chemical content of micro and macro nutrients in garlic for the two types of garlic plants: the first (domestic), the second (foreign), and the possibility of its cultivation and improvement The medical and nutritional value and the utilization of its effective components as an economic crop in Salah al-Din Governorate. The three experiments are as follows:The results showed that the local cultivar was relatively superior to the foreign cultivar in most of the traits. The amino acid ornithine: achieved a degree of (150) mg L-1, relatively, the best results in most of the traits. As for the organic extract, compost tea exceeded the degree of (10) % relatively in most of the traits during the study season.Triple variance between cultivars and the amino acid ornithine and organic extract: The interaction of the local variety with the degree of (150) mg L-1 and the level of (10) %relatively exceeded in the percentage characteristics of carbohydrates, vitamin C, lysine and selenium during the growing season, respectively. The discrepancy exceeded the foreign variety with a degree of (150) mg L-1 and a level of (10) % relatively in the percentage characteristics of carbohydrates, vitamin C, lysine and selenium during the study season, respectively. The interaction of the local variety with the degree of (150) mg L-1 and the level of (5) % was relatively high in the characteristics of selenium, Allicin and percentage of carbohydrates and during the study season. While the variance of the foreign variety was relatively higher with a degree of (150) mg L-1 and a level of (5) % in the selenium characteristics and the percentage of carbohydrates during the study season. The interaction of the foreign cultivar with the degree (100) mg L-1 and the level of (10% was relatively high in selenium traits during the season. The interaction of the local and foreign cultivars with the degree of (100) mg L-1 and the level of (5) % was relatively exceeded in the vitamin C trait, respectively
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