PJB-2025-1519
Comparative influence of two iron sources viz FeSO4 and iron nanoparticles on quality production of strawberry
Syed Zia Ul Hasan, Imran Hassan, Muhammad Azam Khan and Ghulam Jilani
Abstract
Nanotechnology has revolutionized the agriculture, food, and medicine sectors by offering altered and profitable products. Strawberry fruit, owing to its attractiveness, well-defined, and highly nutritious, is appreciated worldwide. The nutritional and quality characteristics are the focus of the production system and breeding programs. Strawberry Plants cv. Chandler was subjected to the application of nanoparticles under greenhouse conditions. Four doses of Nanoparticles viz: 15 mg L-1, 30 mg L-1, 45 mg L-1, and 60 mg L-1 were applied. FeSO4 soil and foliar were kept as control treatments. The experiment was based on CRD design. Iron nanoparticles, a readily available alternative to iron sulfate, have also positively impacted strawberry plants. Iron Nanoparticles at the rate of 45 mg l-1 per plant were found to be best regarding the vegetative parameters like plant height (, number of leaves, and leaf area, and reproductive growth parameters like fruit yield and number. Statistical analysis regarding vegetative growth parameters viz., stem length (14.70 cm), the number of leaves (5.27), leaf area (14.1 cm2), and the fruit weight (13.73 g) revealed the statistically significant improvement to Iron Nanoparticles application as compared to FeSO4. In the case of stem length, leaf area, and fruit weight, there is an increase of 5.27 %, 6.77 %, and 14.87 respectively. The study concluded that iron nanoparticles are better for coping with iron deficiency than traditional sources such as FeSO4 application. The study will facilitate future research regarding the development of iron management strategies for crop production in the alkaline soils of Pakistan
To Cite this article:
Hasan, S.Z.U., I. Hassan, M.A. Khan and G. Jilani. 2025. Comparative influence of two iron sources viz FeSO4 and iron nanoparticles on quality production of strawberry. Pak. J. Bot., 57(3): DOI: http://dx.doi.org/10.30848/PJB2025-3(5)
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