In order to evaluate the effect of zinc, benzyladenine and salinity on some morphological and physiological parameters of pistachio seedlings, a greenhouse experiment was conducted based on completely randomized design as factorial with three treatments of salinity (0, 1200, 2400 mg NaCl per kg soil), zinc (0, 5, 10 mg N kg-1 soil) and benzyladenine (0, 50, 100 mg l-1) with three replicates on Cultivar Badami-Riz-Zarand. The results showed that, salinity stress significantly decreased the Shoot and root dry weight, root system length, stem height, leaf area, chlorophyll and carotenoids content. Also salinity stress decreased the chlorophyll fluorescence (Fv/Fm), Photosynthesis Index (PI) and SPAD value. But combined application of 100 mg.l-1 benzyladenine and 10 mg.kg-1 zinc increased these parameters, so that increased the shoot dry weight, root dry weight and root system length 39, 43 and 31 percent respectively compared to control. Generally, the results of this experiment showed that in saline conditions, the alone or combined application of benzyladenine and zinc by improving the growth and photosynthetic parameters improved yield of pistachio
Mozafari, V., & Khorshidi Jalali, A. (2018). The Influence of Zinc and Cytokinin on Some Growth and Eco-Physiological Parameters of Pistachio Seedlings under Salinity Stress. Journal of Pistachio Science and Technology, 3(5), 39-56.
MLA
Vahid Mozafari; Atefe Khorshidi Jalali. "The Influence of Zinc and Cytokinin on Some Growth and Eco-Physiological Parameters of Pistachio Seedlings under Salinity Stress". Journal of Pistachio Science and Technology, 3, 5, 2018, 39-56.
HARVARD
Mozafari, V., Khorshidi Jalali, A. (2018). 'The Influence of Zinc and Cytokinin on Some Growth and Eco-Physiological Parameters of Pistachio Seedlings under Salinity Stress', Journal of Pistachio Science and Technology, 3(5), pp. 39-56.
VANCOUVER
Mozafari, V., Khorshidi Jalali, A. The Influence of Zinc and Cytokinin on Some Growth and Eco-Physiological Parameters of Pistachio Seedlings under Salinity Stress. Journal of Pistachio Science and Technology, 2018; 3(5): 39-56.
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