The effects of hazelnut biochar and mycorrhiza applications on some biological characteristics of pak choi (Brassica rapa L. SubSp. Chinensis L.) plant

Abstract

This study aims to determine the effect of increasing biochar (obtained from hazelnut shell) and mycorrhiza applications on some biological properties of pak choi. The experiment was designed as three replications according to randomized block experimental design. At the beginning of the experiment, 0.3 kg da-1 biochar was applied to each parcel one month before seedling planting. Increasing mycorrhiza doses were applied undergoing biochar application (I. dose: 0 mL plant-1, II. dose: 15 mL plant-1, III. dose: 20 mL plant-1, IV. dose: 30 mL plant-1 and V. dose: 40 mL plant-1). Then, only five mycorrhiza doses (I. dose: 0 mL plant-1, II. dose: 15 mL plant-1, III. dose: 20 mL plant-1, IV. dose: 30 mL plant-1 and V. dose: 40 mL plant-1) were applied a month before harvesting time, plants were harvested 54 days after seed sowing. The results offer important increases in some biological properties of the pak choi plant with increasing biochar+mycorrhiza applications. The highest plant diameter, plant height and plant fresh weight and dry matter yield were determined 71.8 cm, 17.8 cm and 207 g, 98.1 g for IV. dose, respectively. The effect of biochar+mycorrhiza applications on plant diameter, plant height, fresh weight and dry matter yield of pak choi plant were found to be significant at the level of 5%, statistically. But, the effect of biochar+mycorrhiza applications on number of leaf was not found statistically significant. On the other hand, important increases were obtained of some biological properties of the pak choi plant with only increasing mycorrhiza applications. The highest dry matter yield was 6.7 g for II. dose and the effect of increasing mycorrhiza applications on dry matter yield of the pak choi plant were determined statistically significant at the level of 5%. Plant diameters, plant height, plant fresh weight, number of leaf were not found statistically significant. © 2018 International Society for Horticultural Science. All Rights Reserved.