钾、微量元素和品种对喀尔邦枣椰树果实khalal期某些生理性状和糖分的影响

Jihan Hasson Muhammad Al-Ibrahimi, Ahmed Dinar Khalaf Al-Asadi
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摘要

该研究于2022年生长季节在Thi-Qar省中心Nasiriya地区的一个私人果园进行,目的是了解喷洒钾和微量元素对两种椰枣品种Al-Shwathi和Al-Sayer的一些生理特性和糖的影响。4) ml-1和浓度为(0,1和2)ml-1的微量元素。从Al-Shwathi品种的枣椰树(5棵)和Al-Sayer品种的枣椰树(5棵)中选择(10棵)。研究结果表明,施钾对果实的防治效果显著,施钾浓度超过(4 ml L-1)。蔗糖的成熟率为16.92%,微量元素浓度(2 ml L-1)的成熟率最高(87.40%),沉淀率最低(18.44%),糖的成熟率最高。总糖和还原糖的比例分别为52.71和35.95 %,蔗糖的比例最低,为16.76%。该品种的效果显著,其中Al-Shwathi品种表现突出,成熟率和降水量最高。与Al-Sayer品种相比,各因子之间的双向和三方交互作用对降水量、成熟期、总糖和还原糖、蔗糖和间质期均有显著影响。
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Effect of potassium, trace elements and cultivar on some physiological traits and sugars at the khalal stage of fruits of date palm (phoenix dactylifera L.) grown in Thi-Qar governorate
The study was conducted during the growing season 2022 in one of the private orchards in Nasiriya district, the center of Thi-Qar governorate, with the aim of knowing the effect of spraying the fruits with potassium and trace elements on some physiological characteristics and sugars of two cultivars of date palm, Al-Shwathi and Al-Sayer. 4) ml-1 and trace elements with concentrations (0, 1, and 2) ml-1. (10 trees) were selected from date palms (5 trees) from Al-Shwathi cultivar, and (5 trees) from Al-Sayer cultivar. The results of the study showed that there was a significant effect of spraying the fruits with potassium, and the concentration exceeded (4 ml L-1). The rate of sucrose was 16.92%), and the concentration of microelements (2 ml L-1) achieved the highest ripening rate at (87.40%) and the lowest precipitation rate at (18.44%), and the highest rate for sugars. The total and reduced sugars amounted to (52.71 and 35.95)%, respectively, and the lowest rate for sucrose amounted to (16.76%). The effect of the cultivar was significant, and the Al-Shwathi variety excelled significantly, recording the highest rate of ripening and precipitation. Respectively, compared to the Al-Sayer variety, which recorded the lowest rates, and all the two- and three-way interactions between the study factors had a significant effect on precipitation, ripening, total and reduced sugars, sucrose, and the interstitial stage.
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