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Journal of Agronomy
  Year: 2015 | Volume: 14 | Issue: 3 | Page No.: 170-174
DOI: 10.3923/ja.2015.170.174
Effects of Water Ozonated and Salinity on Some Properties of Cucumber
Elaheh Peykanpour, Ahmad Mohammadi- Ghehsareh and Jaber Fallahzade

Abstract:
The main objective of this study was to investigate the effects of water ozonated and salinity on some properties of cucumber. The treatments were defined by a two-factorial design of three water ozonated (0, 0.5 and 1 mg L–1) and three water salinity levels (2, 4 and 6 dS m–1). A greenhouse experiment was conducted and after germination, cucumber seeds were grown in pots containing soil, coco peat and perlite and were imposed with water ozonated and salinity treatments. The fruit yield, plant height, stem diameter, total soluble solids and some elements were determined. The results showed that salinity of irrigation water significantly reduced fruit yield and plant height of cucumber. However, statistical testing showed significant increase in total soluble solids with increasing water salinity. Ozonated water increased fruit yield, especially in water salinity 2 dS m–1. Also, application of ozonated water caused significantly increases in the plant height. The results also indicated that salinity and ozonated water reduced stem diameter of cucumber, although there were not significant differences. The highest fruit yield (22.76 kg m–2) and plant height (137.2 cm) were obtained at the third level of ozonated water (1 ppm) and 2 dS m–1 of salinity level. Statistical testing indicated significant increase in concentration of P and Na with increasing water salinity. The application of ozonated water and water salinity caused decreases in concentration of NH4. The highest concentration of P (0.41%) and Na (2.76%) were obtained at the third level of ozonated water (1 ppm) and 6 dS m–1 of salinity level.
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How to cite this article:

Elaheh Peykanpour, Ahmad Mohammadi- Ghehsareh and Jaber Fallahzade, 2015. Effects of Water Ozonated and Salinity on Some Properties of Cucumber. Journal of Agronomy, 14: 170-174.

DOI: 10.3923/ja.2015.170.174

URL: https://scialert.net/abstract/?doi=ja.2015.170.174

 
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