Role of magnetization spray solution of magnesium and effect it in some enzymatic and nonenzymatic antioxidants for three ofcultivars ofwheat(TriticumaestivumL.) | ||
| journal of kerbala university | ||
| Article 1, Volume 12, Issue 1, March 2016, Pages 195-206 PDF (0 K) | ||
| Abstract | ||
| A biological experiment with the design of (RCBD) have been processed in accordance with the order of the separate panels (split plot design) in the Field of the Crops Department field – College of the Agricultural Science - University of Karbala during the winter season 2015-2014 in order to study the plant wheat in response to the magnesium spray and magnetization fluid spray and their effect in some growth factors and some antioxidant enzymatic and non-enzymatic within a three varieties of wheat (Triticumaestivum L.). In soil tixure, sand-ioamy, and this experiment contains a three factors, the first one is the spray of the magnetization magnesium using magnetization device with an intensity of 2000 gauss includes a magnetized and non- magnetized fluid of magnesium, while the second factor is the concentrations of magnesium, namely: Mg (0, 1000, and 2000 mg. L-1) spraying on the leaves and the third factor is the varieties of wheat which are (Abu Ghraib, Cham 6 and Tahadi) with a three quantities for each one creating a number of experimental units as follows: 2×3×3×3=54 Experimental units . to measures the enzymes features during flowering stage. and masuared Mean wear compared using LSD at 0.05 probability level . The results has shown that the magnetization magnesium spray having asignificant effect on the efficiency of each of the following en enzymes (CAT, SOD and POD) with an increased rates (15.6 – 40 – 38) % respectively, for non-magnetic treatment. also the content of proline increased in non magnetic treatment with decrease rate( 3.5 %). adding different concentrations of magnesium effects the features under study, which is the concentrations (1000 mg. L-1)is a higher effective enzyme for each of (CAT, SOD and POD) with an increase of rates (12.3 – 21.9 – 39.5) % respectively. also the content of proline .increasedThe varieties of wheat under study effects the qualities under study, the Cham was the better one and gave the highest values in the effectiveness of the enzyme (POD) with rates increase of (18.8%), while the Abu Ghraib type exceeded in f the enzyme (CAT and SOD) with rates increase of (18.7% – 21.6 % )respectively, whereas the Tahadi type was may be exceeded in the proline content with an increase rate 6% | ||
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