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AUTHOR(S):

Kunal Adhikary, Tapas Mandal, Jayoti Majumder, Prasenjit Mandal

 

TITLE

Effects of Graphene Oxide Nanosheet on Germination and Seedling Attributes on Tagetes Erecta L. and Calendula Officinalis L.

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ABSTRACT

In recent times, nanotechnology is a branch of precision farming and sustainable agriculture where it expresses all sides of development for better utilization of resources in agriculture. Graphene oxide (GO) nanosheet is a two-dimensional crystal structure formed by a flat monolayer of sp² hybridized carbon atoms arranged in a hexagonal arrangement. Marigold (Tagetes erecta L.) and Calendula (Calendula officinalis L.) are commercially explored flower crops of the family Asteraceae. These flower species contain a sufficient amount of active compounds, used in various commercial sectors. Graphene oxide nanosheets were produced by the commercial chemical method. Characterization of GO is done on powder X-ray diffraction (XRD), Fourier transforms infrared (FTIR) & Scanning electron microscopy (SEM). Seeds were collected from recognized sources and after surface sterilization; seeds were treated with GO nano solution with different concentrations (0, 20,40,60,80,100,120 and 140mg/l respectively). The conducted experiment found that GO in the concentration range from 40 to 80 mg/l (T2 to T4) gives positive results in the maximum of all aspects in both the annuals. The maximum root length of the marigold was recorded in T2 (5.91cm) and shoot length in T5 with 4.63cm. The coefficient of the velocity of germination (CVG) for calendula was observed maximum in T3 (32.17) and in marigold T2 (46.34). In GO treated seeds were having a dense rooting system with good seedling growth, early germination rate also observed in treated seeds in comparison to control.

KEYWORDS

Graphene Oxide; Germination; Growth; FTIR; SEM; XRD

 

Cite this paper

Kunal Adhikary, Tapas Mandal, Jayoti Majumder, Prasenjit Mandal. (2022) Effects of Graphene Oxide Nanosheet on Germination and Seedling Attributes on Tagetes Erecta L. and Calendula Officinalis L.. Food and Nutrition Science - An International Journal, 6, 24-38

 

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