Study of Total and Available Iron Content in Some Soil of Aleppo Governorate and Methods of Feeding the Bean Plant


Badr Alden Jalab(1)* Mustafa Mazen Otri(1) Faisal Khalil(1) Fatema Abdelrahman(1)
(1) Center for Scientific Agricultural Research in Aleppo, Syria.
(*Corresponding author: Dr. Badr alden Jalab. E-Mail: b.jalab@ yahoo.com)
Abstract:
The study done in (2016-2018) on the soil of Aleppo governorate showed that it has a high content of total iron (37100-51300) ppm (representing the terarosa, brown and dark red soil) except for the sample has taken from gray soil at Aleppo badia (14200 ppm). The amount of iron available ranged from 0.24 ppm in the gray dry soils of Aleppo Badia east of Safira city (very poor) to 18.7 ppm in Terarosa soil in Kafar Nouran (rich), and most soils of Aleppo governorate was low and the average content of iron available because its high content of calcium carbonate and high Ph. The correlation coefficient between the total amount of iron available in the soil was positive and significant and it was 0.49, while the correlation coefficient between the amount of iron available and the percentage of active lime in the soil was negative and significant and the value was 0.63. The addition of humic acids or iron chelates to soil resulted in a significant increase in the available iron content in soil compared to the control and was not the same when adding agricultural sulfur to the soil. Conducting a field experiment on feeding the bean plant with iron, the foliar spraying with ferrous sulfate and the addition of iron chelate to the soil in terms of (the average content of bean leaves of iron) on the control (not adding iron) increased by 38% and 18%, respectively. To feed the plant with iron in the high ground content of calcium carbonate foliar spraying with ferrous sulfate is recommended, preferably with the addition of iron chelate to the soil because the first method outweighs the second in the absorption of leaves of iron.
Keywords: soil, iron, bean , chelates, ferrous sulphate

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