Effect of magnesium, iron and carbon dioxide onQuality of Stevia rebaudiana (Bertoni) Plants

Abstract

The present research was conducted during 2015-2016 seasons to study the effect of magnesium, iron and carbon dioxide on vegetative growth, roots and quality parameters; the reducing sugars %, non-reducing sugars %, total sugars and Stvioside content of Stevia rebaudiana (Bertoni). The treatments were;: control;0Mg:0Fe:0CO2,T2: 0Mg:0Fe:1 CO2, T3: 0Mg:0Fe:2 CO2, T4;1Mg:1Fe:0 CO2,T5; 1Mg:1Fe:1 CO2, T6; 1Mg:1Fe:2 CO2, T7; 1Mg:2Fe: 0 CO2, T8; 1Mg: 2fFe: 1 CO2, T9; 1Mg:2Fe: 2 CO2, T10; 2Mg:1Fe: 0 CO2 and T11; 2Mg:1Fe: 1 CO2 as well asT12; 2Mg:1Fe: 2 CO2. Stvioside content was determined by (HPLS). Results revealed that all combinations (fertilizing treatments) of magnesium, iron and carbon dioxide achieved the highest vegetative growth, roots, reducing sugars %, non-reducing sugars % and total sugars as well as stvioside content compared to control. Moreover, fertilizing treatments 1Mg: 1Fe:1 CO2 and 1Mg: 1Fe:2 CO2 achieved average values, while treatments; 2Mg: 1Fe: 2 CO2, 2Mg: 1Fe: 1 CO2 and 1Mg: 2Fe: 2 CO2, respectively recorded higher values for the vegetative growth, roots and quality properties of Stevia rebaudiana (Bertoni) during this study than control and other fertilizing treatments.