Effect of Bread Wheat Grain Soaking in Different Titanium Dioxide Concentrations on the Yield and its Components

Abstract

Titanium (Ti) is a very interesting chemical element, so it shows beneficial effects on various physiological parameters of plants at low concentrations. This study was conducted at Agronomy Department Experimental Farm, Agriculture Faculty, Assiut University during 2014/2015 and 2015/2016 seasons to study the effect of bread wheat grains soaking in different titanium dioxide concentrations on the yield and its components. The experiment was layout in randomize complete blocks design (RCBD) using split-plot arrangement with three replicates. Soaking times (12, 18 and 24 hour) were arranged in main plots, while the titanium dioxide nanoparticles concentrations (0.00, 0.01, 0.02 and 0.03%) were arranged in sub-plots. The obtained results showed that all studied traits except spike number/ m 2 in both seasons and kernel weight spike -1 in the first season only didn't affected significantly by soaking times.