Nano-fertilizers and their impact on vegetables: Contribution of Nano-chelate Super Plus ZFM and Lithovit®-standard to improve salt-tolerance of pepper

• Main Authors: Tony K. Sajyan, Saleh M. Alturki, Youssef N. Sassine
• Format: Article
• Language: English
• Published: Elsevier 2020-12-01
• Series: Annals of Agricultural Sciences
• Subjects: Nano-technology; Foliar fertilizer; Amelioration; Abiotic stress; Salinity; Chili pepper
• Online Access: http://www.sciencedirect.com/science/article/pii/S0570178320300440

The implementation of nano-technology for the amelioration of plant tolerance against abiotic stress has been widely reported in last years. In the current study, the separate and combined effects of Nano-chelate Super Plus ZFM (A) and Lithovit®-standard (B) on salt-stressed chili pepper were evaluated. Two different concentrations of each products were tested (A1, 2.5 g L−1, A2, 5 g L−1; B1, 3 g L−1 and B2, 5 g L−1) on pepper irrigated by three NaCl solutions (1.5dS m−1, 3dS m−1 and 6dS m−1. The control (no treatment) experiments were only irrigated with the three NaCl solutions. Spraying Nano-chelate Super Plus ZFM in low concentration (A1) enhanced significantly iron, zinc and manganese content in shoots and fruits. The application of Lithovit®-standard at high concentration ameliorated calcium and magnesium content in plant parts. A1B2 caused the highest enhancement in leaf number, fresh and dry weights of plant parts. It also improved fruit number significantly, fruit fresh and dry weight, yield plant−1 and fruit dimension compared to control under all NaCl solutions. All treatments improved carotenoids content and reduced cellular electrolyte leakage and sodium content, as compared to control. Low concentration of Nano-chelate Super Plus ZFM improved chlorophyll a (Chl a), b (Chl b) and total chlorophyll (TChl) more than the high concentration (A2). Photosynthetic pigments were maximized by A1B2. Treating plants with A1B2 and A1B1 improved the most nitrogen and potassium content respectively in shoots and fruits compared to control at all EC levels. Combining both products would be an efficient method inducing salt-tolerance of pepper.