Interactive effect of organic and mineral phosphorus on volatile compounds, morphology, and physiology of garlic (Allium sativum L.)

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dc.authoridUl Haq, Inzamam/0000-0001-5707-3612
dc.authoridSiddique, Muhammad Irfan/0000-0002-4641-4159
dc.contributor.authorHanif, Medhia
dc.contributor.authorKhan, Rabia
dc.contributor.authorKiran, Javeria
dc.contributor.authorUl Haq, Inzamam
dc.contributor.authorAli, Shahbaz
dc.contributor.authorNiaz, Yasir
dc.contributor.authorAli, Azad
dc.date.accessioned2024-11-07T13:35:25Z
dc.date.available2024-11-07T13:35:25Z
dc.date.issued2022
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractBackground: Phosphorus (P) is a macronutrient required by the plants for their normal growth and development. However, the impacts of different forms of P have been rarely tested on the morphology, physiology, and biochemical attributes of garlic (Allium sativum L.) Methods: This study examined interactive effect of mineral-P (mP) as single super phosphate (SSP), and organic-P (oP) as farmyard manure (FYM) on morphological, physiological traits and volatile sulfur containing compounds of garlic. The treatments included T-0 = control, T-1 = 50 kg ha(-1) mP, T-2 = 70 kg ha(-1) mP, T-3 = 90 kg ha(-1) mP, T-4 = 50 kg ha(-1) mP + oP approximate to 50 kg ha(-1), T5 = 70 kg ha(-1) mP + oP approximate to 60 kg ha(-1), T-6 = 90 kg ha(-1) mP + oP approximate to 30 kg ha(-1), and T-7 = 50 kg ha(-1) mP + oP approximate to 90 kg ha(-1). Results: The plant morphological and physiological traits as well as contents of the volatile sulfur containing compounds were significantly altered by the interactive effect of mP and oP. The garlic plants that were treated with T-7 generated the maximum bulb output (4382.96 kg ha(-1)), followed by those fertilized with T-5, T-6, T-2, and T-4 which produced 4205.43, 4164.10, 3992.73, and 3916.30 kg ha(-1), respectively. The harvest was brought down to 3722.80 kg ha(-1) in T-3, and it was just 3509.95 kg ha(-1) in T-1. The response of volatile sulfur containing compounds in garlic leaves (detected by GC-MS and HPLC analysis) indicated that in T7 enormously higher count of constituents in garlic leaves were determined which include aldehydes (3.254 mu g/g), hydrocarbons(1.245 mu g/g), esters (0.547 mu g/g), acids (1.658 mu g/g), sulfides (4.985 mu g/ g), ketones (1.254 mu g/g), ethers (8.888 mu g/g), alkaloids (0.357 mu g/g), heterocyclic polymers (2.684 mu g/g), cyclomethycaines (1.854 mu g/g), polyolefins (0.214 mu g/g), furfuryl and furan derivatives (0.987 mu g/g), phenols (0.666 mu g/g) and diterpenes(1.256 mu g/g). Conclusions: It is noticeable that in absence of oP, the highest level of mP could not improve the volatile compounds, but higher rate of oP even under lower portion of mP recorded higher concentration of the volatile compounds in garlic leaves. Therefore, combined application of organic and mineral P is recommended for better yield and quality of garlic. (C) 2022 The Author(s). Published by Elsevier B.V. on behalf of King Saud University.
dc.description.sponsorshipKing Saud University, Riyadh, Saudi Arabia; [RSP-2021/5]
dc.description.sponsorshipThis project was supported by Researchers Supporting Project number (RSP-2021/5) King Saud University, Riyadh, Saudi Arabia.
dc.identifier.doi10.1016/j.jksus.2022.102351
dc.identifier.issn1018-3647
dc.identifier.issn2213-686X
dc.identifier.issue8
dc.identifier.urihttps://doi.org/10.1016/j.jksus.2022.102351
dc.identifier.urihttps://hdl.handle.net/11480/16486
dc.identifier.volume34
dc.identifier.wosWOS:000884995100012
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofJournal of King Saud University Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241106
dc.subjectChlorophyll content
dc.subjectMorphology
dc.subjectPhysiology
dc.subjectOrganic and mineral phosphorus
dc.subjectVolatile compounds
dc.titleInteractive effect of organic and mineral phosphorus on volatile compounds, morphology, and physiology of garlic (Allium sativum L.)
dc.typeArticle

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