Potential of Growth Regulators and Orange Oil Extract as a Bio-Stimulant in Enhancing the Growth and Biochemical Contents in Luffa (Luffa acutangula)
Potential of Growth Regulators and Orange Oil Extract as a Bio-Stimulant in Enhancing the Growth and Biochemical Contents in Luffa (Luffa acutangula)
Safina Naz1, Khushbo Hussain1, Muhammad Asif Zulfiqar2* and Syed Atif Hasan Naqvi3
ABSTRACT
Luffa possesses its specific value and importance among the summer vegetables. Research comprising of in-vitro and field trials was conducted to define the efficacy of growth promoting substances which showed that foliar application of Naphthalene Acetic Acid, Salicylic acid (SA), combination of Naphthalene Acetic Acid & salicylic acid and orange oil extract on physical and chemical parameters gave significant response. NAA promotes vine length upto 12.66 feet while chlorophyll content was 72.50 SPAD Value, while fresh weight of leaves is 5.1g, dry weight is 0.41g, while fresh weight of fruit is 121.66 g and fruit length is 14.11 cm. Salicylic acid promoted vine length upto 11.33 feet while chlorophyll contents were calculated as 71.09 (SPAD Value), while fresh weight of leaves was 4.9g, dry weight was 0.38g while fresh weight of fruit was 113.34g and fruit length was 9.80 cm. However, the combination of NAA and SA gave vine length upto 13.99 feet while chlorophyll content was 73.99 SPAD Value, while fresh weight of leaves is 5.70g, dry weight is 0.46g. Orange oil extract also gave good response on vine length with 11.99 feet; while chlorophyll contents were 70.06 SPAD, while fresh weight of leaves was 4.7g, dry weight was 0.36g, while fresh weight of fruit was 116.13g and fruit length was 12.22cm. On application of NAA, total phenolic contents were 163.33 (mg g-1), while total protein content were 25.33(mg g-1), SOD 214.30 (IU min-1 mg protein-1), 895.52 POD (mmol min-1 mg protein-1) and catalase value was 2159.90. Similarly, SA application promoted total phenolic content up to 157.84 (mg g-1), while total protein content were 26.66(mg g-1), SOD 199.33(IU min-1 mg protein-1), 811.13 POD (mmol min-1 mg protein-1) and catalase value were 2272.72. Combination of NAA and Salicylic acid promoted total phenolic content up to 167.33 (mg g-1), while the total protein content were 29.80(mg g-1), SOD 217.25 (IU min-1 mg protein-1), 966.82 POD (mmol min-1 mg protein-1) and catalase value was 2567.24. Orange oil extract also showed significant response on total phenolic contents with 153.33 (mg g-1), total protein content were 23.44 (mg g-1), SOD 197.98 (IUmin-1 mg protein-1), POD 801.33 (mmol min-1 mg protein-1) and catalase value were 2417.81.
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