Effects of vermicompost and Mycorrhizal Fungi on organic production of summer savory (Satureja hortensis L.)

Document Type : Original Article

Author

Department of Agronomy, Roudehen Branch, Islamic Azad University, Roudehen, Iran

Abstract

To evaluate the characteristics of savory under vermicompost and mycorrhizae treatments, an experiment was conducted in 2021 on organic research lands located in Chenar-e Shargh, Damavand, in a factorial design within a Completely Randomized Block Design (CRBD). The factors in this experiment included different levels of vermicompost (0, 2.5, and 5 tons per hectare) and mycorrhizal fungi (non-utilization, G. mosseae, G. intraradices, and a combination of G. intraradices + G. mosseae). Results demonstrated that different levels of vermicompost and mycorrhizal fungi had significant effects on the studied traits. Among the vermicompost levels, the utilization of 5 tons per hectare of vermicompost resulted in the highest percentage of essential oil (1.25%) and the highest essential oil yield (23.71 kilograms per hectare),. Additionally, among the levels of mycorrhizal fungi, the highest percentage of essential oil (1.28%) and essential oil yield (23.70 kilograms per hectare) were achieved through the combination of G. intraradices and G. mosseae fungi. The application of G. intraradices and G. mosseae fungi resulted in an increase in the percentage of essential oil and essential oil yield compared to the control. The results of this study indicate that seed inoculation with mycorrhizal fungi and the use of vermicompost had the great positive impact on the quantity and quality of summer savory.

Keywords

References

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