The Effect of Increasing Mycorrhiza Applications on Nutrition of Pak Choi (Brassica rapa L. subsp. chinensis L.) Plant

Abstract

The study was done to determine the effect of increasing mycorrhiza application on some macro and micro nutrient element contents of pak choi (Brassica rapa L. subsp. chinensis L.) plant. According to the experiment results, important increases in some macro and micro nutrient element contents of pak choi plant were determined with increasing mycorrhiza applications. The contents were determined as P (0.38 %, 0.42 %, 0.45 %, 0. 49 % and 0.51 %), K (4.01 %, 4.30 %, 4.41 %, 4.56 % and 4.70 %), Ca (1.83 %, 2.01 %, 2.06 %, 2.20 % and 2.36 %), Mg (0.14 %, 0.15 %, 0.15 %, 0.16 % and 0.16 %), Fe (309 mgkg-1, 417 mgkg-1, 678 mgkg-1, 1009 mgkg-1and 1696 mgkg-1), Cu (5.49 mgkg-1, 6.10 mgkg-1, 6.53 mgkg-1, 7.05 mgkg-1and 7.63 mgkg-1), Mn (45.90 mgkg-1, 52.23 mgkg-1, 60.20 mgkg-1, 70.40 mgkg-1and 80.00 mgkg-1) and Zn (32.23 mgkg-1, 35.40 mgkg-1, 37.00 mgkg-1, 40.70 mgkg-1and 46.86 mgkg-1) at I. dose, (control): 0 ml plant-1, II. dose: 15 ml plant-1, III. dose: 20 ml plant-1, IV. dose: 30 ml plant-1 and V. dose: 40 ml plant-1, respectively. These P, K, Ca and Mg contents increases were determined significant at the level of P<0.05, statistically. The highest nutrient element contents of pak choi plant were obtained V. dose: 40 ml plant-1applications for P, K, Ca, Mg, Fe, Cu, Mn and Zn nutrient elements.

Keywords

• mycorrhiza
• macro and micro element
• pak choi (brassica rapa l. subsp. var. chinensis l.)
• exotic vegetable