Abstract
This research was implemented at vegetable field of the College of Agricultural Engineering Sciences - University of Baghdad during fall seasons, 2018 and 2019. The experiment was conducted using factorial within Randomized Complete Block Design arrangement with three factors and replicates (3X3X2). The aqueous barley sprouts extract (B0, B1) (0, 100 g.L-1) represented the first factor. Trehalose (T0, T1, T2) (0, 50, 75 mmole.L-1) represented the second factor. Calcium (C0, C1, C2) (0, 1, 2 ml.L-1) represented the third factor. The research objectives are assessing the impact of the mentioned factors and their interaction on carrot vegetative, quality, and yield traits. Results showed the effectiveness of three ways interaction treatment B1T2C1 in producing significant increases in leaves number (14, 13, total sugars in roots (8.619, 8.15mg.100-1g) and carrot weight (161.6, 159g) for both seasons respectively.in compare with control treatment B0T0C0.
Highlights
Carrot plant that belongs to Apiaceae has elevated interest around the world in recent years. it ranks as the most 10 produced vegetables, which it's consumption increased 3 folds in the last decade in compare to the 20th century statistics [8]
Using sprouted seeds become very common in the two last decades because they have simple, absorbable and water-soluble forms including amino acids, sugars, and fatty acids [17]
Calcium classified as a structural element that’s enters directly in the composition of the cell wall, in addition to its function as a plasma membrane stabilizer, osmotic regulator, and second messenger for many cellular and hormonal responses [22]
Summary
Carrot plant that belongs to Apiaceae has elevated interest around the world in recent years. it ranks as the most 10 produced vegetables, which it's consumption increased 3 folds in the last decade in compare to the 20th century statistics [8]. Carrots classified as the second most popular veggies after potato [21]. It acquired this position because of its favorable crunchy and sweet taste. Using sprouted seeds become very common in the two last decades because they have simple, absorbable and water-soluble forms including amino acids, sugars, and fatty acids [17]. They have sufficient amount of gibberellins and low levels of ABA [22]. The objective of this study is to evaluate the impact of barley aqua sprouted grains, trehalose, and calcium on growth, yield and yield component of carrot plant
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