This experiment was conducted to determine allopathic effects of Cyperus rotundus extracts on the tomato germination. It was a completely randomized design (CRD) with four replications, carried out in the laboratory of the Agricultural College of University Jiroft during 2011. The various test treatments were extracts of Cyperus rotundus taken from aerial organs, root, and com...

Cadmium (Cd) in soil poses a major threat to plant growth and productivity. In the present experiment, we studied the effect of calcium (Ca(2+)) and/or potassium (K(+)) on the antioxidant system, accumulation of proline (Pro), malondialdehyde (MDA), and content of photosynthetic pigments, cadmium (Cd) and nutrients, i.e., Ca(2+) and K(+) in leaf of Vicia faba L. (cv. TARA) under Cd stress. Plan...

Organic vegetable production has specific research and innovation requirements which are not shared by other parts of the food and farming sector. A pot experiment was conducted to investigate the interactive effects of few permitted organic inputs such as arbuscular mycorrhizal fungi, biochar, and different ratios of peat:worm casting on tomato (Solanum lycopersicum L.) growth, mycorrhizal dep...

Objective: A field experiment was conducted to assess the optimum inter- and intra-row spacing on growth, yield and yield component of roselle (Hibiscus sabdariffa L.) in 2014/15 cropping season at Wondo Genet Agricultural Research Center experimental site (at Wondo Genet station). Methods: Two inter-row spacings (60 and 90 cm) and three intra-row spacings (30,...

A pot experiment was conducted to evaluate the effect of salinity on growth and heavy metal uptake by maize (Zea mays) plant. The results study show that NaCl NaCl+CaCl2 treatments decreased plant (plant height, shoot weight root weight) significantly. proportion viable roots fresh declined with time. In contrast, enhanced length. increased accumulation Cd, Zn Cu in considerably both root.

Free methionine levels in rin and normal tomato fruits were determined microbiologically. Similar levels (1750 mug/100 g fresh weight) for mature green fruits of both rin and a normal isogenic line suggest that the lack of ripening of rin fruits is not due to low methionine levels. Methionine levels of mature green rin and normal fruits were 1750 mug/ 100 g fresh weight. Normal fruits ripened e...