Determination the Effect of Gibberellic Acid Foliar Spray on Growth in Olive Cuttings Cv. Coratina, Chetoui, Megaron under Saline Conditions
Journal Title: Current Investigations in Agriculture and Current Research - Year 2018, Vol 5, Issue 2
Abstract
The study was carried out at NARC Islamabad during July 2018 to October 2018 to examine the impact of gibberellic acid on the 01-year rooted olive cuttings of three varieties i.e. Coratina, Chetoui and Megaron in tunnel under saline environment. Soil salinity was developed artificially with the mixture of different salts at 2.0dSm-1. Completely randomized design was applied with three replications. Foliar spray of Gibberellic acid @ 0, 200 and 400 mgl-1 was done. Growth parameters of plant height stem diameter internodal distance, # of leaves plant-1, leaf area, fresh weight, dry weight and chlorophyll contents were recorded at the end of the experiment. Coratina olive variety attained the highest plant height, internodal distance, number of leaves plant-1 and leaf area at 200 and 400 mgl-1 GA3 foliar spray than other two olive varieties. Stem diameter data indicated similar results in Coratina and Megaron olive varieties that was higher than control. Internodal distance was the maximum at 200 and 400 mgl-1 GA3 foliar spray than other two olive varieties in Coratina olive variety. There was no difference in fresh weight of leaves either in GA3 application as well as varieties. Chetoui olive variety gained the highest dry weight of leaves. Chlorophyll contents were gained the highest position by Megaron olive variety at 200 and 400 mgl-1 GA3 foliar spray than other two olive varieties under artificially saline conditionsOlive is one of the fruit crops that can grow in sandy soil due to its capability to tolerate drought stress. The production of olives in these areas is generally low due to the poor soil fertility and low water holding capacity. According, it seems that trees are not only in need of macronutrients application but also the application of some microelements [1]. The botanical name of the olive plant is “Olea europaea”. The olive specie belongs to the family Oleaceae. The history of olive plant is endless and start about 7000 years ago originated from the coastal areas of the Eastern Mediterranean Basin as well as Northern Iraq, and Northern Iran [2]. The native of olive is the Mediterranean, Asia and Africa [3]. Olives are also good source of iron which helps to transport oxygen in blood. Calcium present in olives is essential for bones and muscles [4]. Olive reduced risk of heart diseases and even help to fight cancer [5]. Olive oil is the healthy component of our diet. Oleonalic acid protects liver and improves blood flow [6]. Olives release stress and boost up immune system in human body. Olives contains all essential elements that are necessary for human health. Regularly consuming olives are good for skin health [7]. One gram of olive oil provides 8 calories energy which is a great source of energy. Olive oil is widely used in industries like food preservation, cookery items and especially in canned products of food industry. Olive oil is also used in cosmetics products and in pharmaceutical industry. 100 milliliter (ml), of one type of olive oil, contains Energy: 800 kcal with Fat: 93.3 g, or which 13.33 g is saturated, and 66.6 g is monounsaturated [8]. Olive tree is most common edible plant in the world with average life of 500 years. It can be grown in all types of soil and is moderately salt tolerant crop. Also grow on calcareous soil with pH from 5.6 to 8.5. Olive plant is very slow growing evergreen plant with extensive root system and can also tolerate drought. Mainly grow up to 50 feet .in height. Arrangement of leaves is opposite. Most of the olive plants express self-pollination due to hermaphrodite type of flowers. Some cultivars are also exhibit cross-pollination.
Authors and Affiliations
Muhammad Arshad Ullah, Syeda Sana Aamir, Ahmed Behzad, Summaira Ali
Keywords
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- EP ID EP573769
- DOI 10.32474/CIACR.2018.05.000208
- Views 71
- Downloads 0
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