The Effect of Fertilization and Plant Spacing on the Production of Safflower (Carthamus Tinctorius L.) Dry Colored Leavel, Seed and Oil

The research was carried out during 2011-2012 in order to study the effects of five levels of fertilization (mineral fertilization N:65 P:65 K:70kg/h, and organic fertilization 5, 10 and 15ton/h), three spaces between rows (50, 75, and 100cm), one 15cm space between one plant and another, and the interaction between them on the production of safflower dry colored leavel, seed, and oil. The study showed the following results: all the levels of the studied fertilization were significantly superior in the production of dry colored leavel, seed and oil over the control. However, there were no positive differences in the proportion of oil between the treatments of fertilization and the control. The 100cm farming space among rows led to a significant positive effect in the production of safflower seeds, while the 50cm distance among farming rows in the production of dry coloring leaves was superior over 100cm and 75cm distance. There were no positive differences in the proportion of oil; while the mean of oil productivity came down whenever the plant spacing increased from 50 to 75 and then 100cm. The interaction between the levels of the studied fertilization and agricultural plant spaces gave a positive significant effect in most studied characteristics. The most significant positive effect was for the interaction between the mineral fertilization and 100cm distance, and then came the average of the organic fertilization 15ton/h and 100cm space between rows.

Chemical and Physical Changes in Olive Fruits «Ashrasi-Type II» During Growth and Maturation Period

During the season of 2002, samples of olive fruit were taken (Ashrasi type) from Ninavah horticulture’s station that belongs to the ministry of agriculture in Iraq. The purpose of this research is to study some physical and chemical characteristics during the growing period, from July until October. Those characteristics include moisture, ash, oil content, chlorophyll A & B, protein, pH and carbohydrate, In addition to fruit length, size, weight, radius, and rigidity. The results showed significant increase in moisture, oil, weight, size and length of the fruit were studied. Significant reduction was noticed in the percentages of the protein, carbohydrate, ash and the fruit rigidity. The highest values of chlorophyll were observed during The month of September. October considered as the best time to harvest olive fruits for pickle purpose.