Effect of iron nanoparticles and yeast suspension on the phenotypic trials and chemical content of Daucus carota plant

Abstract

The experiment was applied in the College of Science, University of Al-Qadisiyah. The aim of study was to investigate the effect of foliar spraying with iron nanoparticles and dry yeast extract on some phenotypic trails and chemical content of carrot plant roots Daucus carota. The experiment was designed as a factorial experiment with two factors; the first was iron nanoparticles at concentrations (0, 50, and 100) mg/L, and dry yeast extract at concentrations (0, 2, 4, 6) gm/L. They have sprayed twice on the plant. In this study, root length (cm), percentage of dry matter to total rootstock, carotenoids content, percentage of proteins and carbohydrates, and percentage of calcium have been investigated. The results have been showed that spraying the plants with iron at a concentration (100 mg/L) led to a significant increase in all the studied traits, as the highest root length recorded 14.23 cm, the highest percentage of dry matter was 3.82%, the content of carotenoids was (1.62), the percentage of proteins was 12.03%, and the percentage of carbohydrates was 19.73%, calcium was 1.75%, compared to the control treatment. The effect of yeast suspension concentrations had a significant effect on all studied root traits and chemical content, especially at a concentration of 6 g/L. The interactions between iron nanoparticles and yeast suspension also had a significant effect on increasing the studied traits.