Bachelor of Plant Production Technologies

Oct 1, 2011 - Jul 1, 2018

Master of Plant Production Technologies / College of Agricultural Technology / Micro-Specialization / Natural Products

Feb 2, 2023 - Oct 20, 2021

Effect of extracts of some medicinal plants and duration of soaking on the growth of seedlings of three cultivars (crops) of barley

Dec 15, 2023

Journal AIP Conference Proceedings

publisher AIP Publishing

DOI doi.org/10.1063/5.0172304

The research was carried out in one of the laboratories of the Plant Production Techniques Department with three factors, the first of which is plant extracts at five levels (coriander, cumin, Nutsedge, nigella extracts, And control). The second factor is the duration of soaking at two levels (12 and 24) hours. The third factor is the cultivars of barley at three levels (local black barley, white Rayhan barley, and Zanbaqa barley). with three replications, the results were as follows: Coriander extract significantly outperformed the rest of the extracts in the average length of the leaf and the number of roots, The duration of soaking (12) hours was significantly superior to the duration of (24) hours in all the studied traits. And that the cultivar Rayhan was significantly superior to the local black and Zanbaqa cultivars in the average length of the stalk. The interaction with coriander extract and soaking time (12) hours was significantly superior to all interactions in the average coleoptile length and number of roots. The interaction between coriander extract and soaking time (12) hours was significantly superior to the rest of the interactions in the average droplet length and the number of roots. And that the interaction between coriander extract and the local black variety was significantly superior to the rest of the interactions in the average length of the coleoptile. The interaction between the soaking period (12) hours and the cultivar Rayhan achieved the highest rate of rising of the straw. The triple interaction between coriander extract, period (12) hours and the local black variety, achieved a significant superiority over the rest of the interactions in the average length of the coleoptile

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Effect of Soaking Time with Cumin Extract on The Growth and Yield of Rehan Barley (Hordeum vulgare L.)

Jan 1, 2023

Journal Journal of Medicinal and Industrial plant Sciences

publisher Journal of Medicinal and Industrial plant Sciences

DOI DOI: 10.13140/RG.2.2.36603.12320

The research was conducted in the Department of Plant Production Tech-niques / Agricultural Technical College / Mosul to study the effect of the soaking period with cumin extract on the growth and yield of barley cultivar Rehan. The research included two factors, the first is the duration of soaking at two levels (6 and 12) hours, and the second factor is cumin extract as well as the comparison treatment (distilled water). The research was carried out using the method of factorial experiments and the randomized complete block design (RCBD). At the end of the research, the data were recorded and ana-lyzed statistically according to the SAS program, and the averages were dis-tinguished by an alphabetical letter according to Duncan's multi-range test at the level of probability (0.05%), and the results were as follows: The soaking period exceeds (12) hours significantly over a period of (6) hours in all stud-ied traits. Also, the cumin extract was significantly superior to the compari-son treatment in all studied traits. The interaction between the soaking period (12) hours and cumin extract achieved a significant superiority in all studied traits

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Effect of coriander extract and soaking time in culture of three barley cultivars and identification of the active compounds by a device GCMS

Sep 12, 2022

Journal Journal of Kerbala for Agricultural Sciences

publisher Journal of Kerbala for Agricultural Sciences

DOI doi.org/10.59658/jkas.v9i3.998

The research was carried out in one of the laboratories of the Plant Production Techniques Department at the Agricultural Technical College / Mosul, in plastic trays with dimensions (9 x 15) cm, perforated from the bottom to drain excess water. The research included three factors, the first factor was the aqueous extract of coriander plant at two levels (comparator treatment and coriander extract), the second factor was the duration of soaking at two levels (6 and 12) hours, the third factor was barley varieties with three levels (local black barley, white Rayhan barley, Zanbaqa barley), and the use of a complete randomized design (CRD) according to the factorial experiment system and with three replications, at the end of the research, the data were recorded, and they were statistically analyzed using the computer according to the SAS program, and the different averages were distinguished by different alphabets, and the results were as follows: coriander extract outperformed the comparison treatment in terms of total wet weight, dry weight, and length of gesture. However, soaking for (12) hours was significantly superior to soaking for (6) hours in total wet and dry weight and seedling length, and that the cultivar Rayhan was significantly superior to the local black and Zanbaqa cultivars in the total wet and dry weight, thickness and number of roots. The interaction between coriander extract and soaking time (12) hours significantly exceeded the total wet and dry weight and seedling length. The interaction between coriander extract and Rayhan cultivar, as well as the interaction between soaking time (12) hours and Rayhan cultivar, and triple interaction between coriander extract and soaking duration (12) hours and Rayhan cultivar, achieved significant superiority in all studied traits. GCMS and it was found that there are 8 phenolic compounds and two fatty acids. We conclude through this study that aqueous coriander extract showed the behavior of growth regulators.

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The Response of Three Barley Cultivars to Cumin Extract at Different Soaking Times and the Identification of the Active Compounds Using GCMS

Jul 1, 2022

Journal IOP Conference Series: Earth and Environmental Science

publisher IOP Publishing

DOI DOI 10.1088/1755-1315/1060/1/012120

The research was carried out at the Agricultural Technical College / Mosul, to study the effect of cumin extract on barley culture with three factors, the first is (comparator and cumin extract), the second is the duration of soaking (6 and 12) hours, and the third is barley varieties (local, rayhan, zanbaqa), using the design of (CRD) and three replicates. At the end of the research, the data were recorded and analyzed according to the SAS program, and the different averages were distinguished by different alphabets, and the results were: Cumin extract was significantly superior to the control treatment in all studied traits, except for the number of roots. The duration of (12) hours was significantly superior to the duration of (6) hours in the wet and dry weight of the seedling. The barley zanbaqa cultivar outperformed the local and rayhan cultivars in all the studied traits. The interaction between cumin extract and the duration of (12) hours achieved significant superiority in all the studied traits. The interaction between cumin extract and zanbaqa cultivar was significantly superior in seedling wet weight, root length and vegetative length. The interaction between the period (12) hours and the zanbaqa variety caused a significant superiority in all the studied traits. The interaction between cumin extract, duration (12) hours, and zanbaqa cultivar was significantly superior to the rest of the interactions in wet and dry weight and root length.. The active compounds separated from the aqueous extract of cumin were diagnosed by GCMS and it was found that there are 9 compounds, 2 of which are phenolic and 7 of which are fatty acids.

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