JOURNAL OF AGRICULTURAL SCIENCE AND PRACTICE
Integrity Research Journals
ISSN: 2536-7072
Model: Open Access/Peer Reviewed
DOI: 10.31248/JASP
Start Year: 2016
Email: jasp@integrityresjournals.org
Effect of salinity, humic acid, biozote and vermicompost on soil physicochemical properties and olive plants species
https://doi.org/10.31248/JASP2018.069 | Article Number: 34EB4ED31 | Vol.3 (2) - April 2018
Received Date: 02 February 2018 | Accepted Date: 09 April 2018 | Published Date: 30 April 2018
Authors: Muhammad Arshad Ullah , Syeda Sana Aamir , Hussnain Haider , Bilal Adil , Imdad Ali Mahmood , Badar-uz-Zaman and Syed Ishtiaq Hyder
Keywords: Biozote Carolea, Frontoio and Nocellera, olive varieties, humic acid, ionic concentration, soil properties, vermicompost.
The study was carried out at National Agricultural Research Centre (NARC) Islamabad during August, 2017 to October, 2017 to evaluate the impact of salinity plus humic acid, Biozote and Vermicompost on 3 olive varieties (Nocellera, Frontoio and Carolea) on physicochemical properties of soil and plant ionic concentration used in plastic nursery bags of three months olive sprouted cuttings in tunnel under saline conditions. The completely randomized design was applied with three replications. Olive soil salinity was developed artificially with the mixture of different salts at 2.0 dSm-1. Biozote, humic acid, and Vermicompost were applied in the artificially developed soil salinity filled in polythene bags planted three months olive cuttings. Treatments were; humic acid solid mixed with soil at the time of planting, humic acid liquid to the soil at the time of planting, humic acid sprayed to cuttings (after every 10 days), dip cuttings in humic acid at the time of planting. Addition of vermizote in soil at the time of planting, addition of Biozote in soil at the time of planting and dip cutting in biozote at the time of planting. Results showed that salinity negatively affected the uptake of nutrient elements. Physiochemical properties of soil showed significant variations among different treatments when interacted with varieties at P<0.05. This study pointed out the tolerance and sensitivity levels against salinity in three olive varieties at 2.0 dSm-1. Nocellera olive variety is the most tolerant variety in terms of Na uptake as compared to the others. Whereas the Frontoio olive cultivar is the most susceptible olive variety against salinity stresses. As K uptake is concerned, Nocellera is the variety of maximum uptake and Carloea olive variety with the minimum. The results depicted that Nocellera olive variety proved to be the most salinity tolerant variety.
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