The Effect of Humic Acid Applications on the Development of Lilium Candidum Plant, Phenological and Pomological Observations in the Plant

Authors

DOI:

https://doi.org/10.24925/turjaf.v9isp.2670-2674.4952

Keywords:

Soilless Agriculture, Lilium, Zambesi, Bulb, Vegetative

Abstract

In this study, a pot study was carried out to reveal the effects of direct and foliar applications of humic acid to the growing medium in addition to basic fertilization on the development and plant quality characteristics of lily plants grown in peat + perlite medium. The experiment was carried out in an unheated greenhouse during the summer, in a greenhouse environment with a shade net on it. In the experiment, in addition to the control, the humic acid doses were 3.5 lt/da from soil, 7.5 lt/da from soil, 1.75 lt/da from leaf, 3.75 lt/da from leaf and soil + 3.5 lt/da from leaf + 1, It was applied 3 times as 75 lt/da. In the pot experiment established in three replications according to the randomized plots trial design, 10 lily bulbs were planted in each pot and humic acid applications were made at two-week intervals following plant emergence. In order to see the effect of the applications when the plant is harvested, the length of the flower stem (mm), the thickness of the flower stem (mm), the fresh weight of the branch (mm), the number of buds (pieces), the bud length (cm), the number of leaves (pieces), Full bloom stem (mm) and vase life (days) were examined. As the doses of humic acid increased, the vegetative weight of the lily plant increased, while the effect of the applications on the investigated properties was different. With the mineral elements, hormones and plant growth regulators in humic acid, it has the feature of promoting the increase of biomass in the plant.

Published

31.12.2021

How to Cite

Ataklı, S. B., Şahin, S., & Alkaç, O. S. (2021). The Effect of Humic Acid Applications on the Development of Lilium Candidum Plant, Phenological and Pomological Observations in the Plant. Turkish Journal of Agriculture - Food Science and Technology, 9(sp), 2670–2674. https://doi.org/10.24925/turjaf.v9isp.2670-2674.4952

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