
<ns0:uwmetadata xmlns:ns0="http://phaidra.univie.ac.at/XML/metadata/V1.0" xmlns:ns1="http://phaidra.univie.ac.at/XML/metadata/lom/V1.0" xmlns:ns10="http://phaidra.univie.ac.at/XML/metadata/provenience/V1.0" xmlns:ns11="http://phaidra.univie.ac.at/XML/metadata/provenience/V1.0/entity" xmlns:ns12="http://phaidra.univie.ac.at/XML/metadata/digitalbook/V1.0" xmlns:ns13="http://phaidra.univie.ac.at/XML/metadata/etheses/V1.0" xmlns:ns2="http://phaidra.univie.ac.at/XML/metadata/extended/V1.0" xmlns:ns3="http://phaidra.univie.ac.at/XML/metadata/lom/V1.0/entity" xmlns:ns4="http://phaidra.univie.ac.at/XML/metadata/lom/V1.0/requirement" xmlns:ns5="http://phaidra.univie.ac.at/XML/metadata/lom/V1.0/educational" xmlns:ns6="http://phaidra.univie.ac.at/XML/metadata/lom/V1.0/annotation" xmlns:ns7="http://phaidra.univie.ac.at/XML/metadata/lom/V1.0/classification" xmlns:ns8="http://phaidra.univie.ac.at/XML/metadata/lom/V1.0/organization" xmlns:ns9="http://phaidra.univie.ac.at/XML/metadata/histkult/V1.0">
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    <ns1:identifier>o:1239</ns1:identifier>
    <ns1:title language="en">Inorganic, organic and bacterial fertilization effect on main chemical composition and yield of parsley</ns1:title>
    <ns1:language>en</ns1:language>
    <ns1:description language="en">Abstract: In 2019, the research was carried out in pot experiments under semi-controlled conditions in the greenhouse of the Institute of Soil Science (Belgrade, Serbia), from the begining of March until the end of July. The experiment was performed with 3.0 kg of homogenized acid Lessivated Cambisol, and parsley (Petroselinum crispum (Mill.) Nym. ex A.W. Hill) as experimental crop, in three replications. The main purpose of this research was to investigate the effects of inorganic (NPK fertilizer, N:P:K = 15%:15%:15%), organic (liquid fish fertilizer) and mixed bacterial (Enterobacter sp. + Klebsiella planticola) fertilizers appliance on main chemical composition (N, raw proteins, P, K, Ca and Mg) and yield of parsley, the spicy herb chosen as it grows well in a well-drained soil of a pH around 6.0-7.0 and very acidic conditions could stunt its growth. The control was used as an untreated soil. Phosphorus (P) was determined by spectrophotometer, potassium (K) - by flame emission photometry, total nitrogen (N) and carbon (C) - using elemental CNS analyzer Vario EL III, while calcium (Ca) and magnesium (Mg) were determined by AAS. The content of raw proteins in dry biomass of parsley was calculated on the basis of N content. The plant biomass from each experimental variant was first air-dried and then the yield was measured. The results of the research indicated that all tested fertilization variants had statistically significant positive effect on all studied parameters, including yield, in relation to the control, whereby organic and mixed bacterial fertilizers was more effective than inorganic fertilizer. Concluding, studied liquid fish fertilizer and Enterobacter sp. + Klebsiella planticola mix have high potential in promoting the yield and main chemical growth parameters of parsley on acid soil.</ns1:description>
    <ns1:description language="sr">Sažetak</ns1:description>
    <ns1:description language="sr">IIdentifikator monografske publikacije: 978-625-8377-47-7</ns1:description>
    <ns1:keyword language="en">Parsley, Lessivated Cambisol, NPK, liquid fish fertilizer, bacterial mixed fertilizers</ns1:keyword>
  </ns1:general>
  <ns1:lifecycle>
    <ns1:upload_date>2023-02-27T08:37:14.209Z</ns1:upload_date>
    <ns1:status>44</ns1:status>
    <ns2:peer_reviewed>no</ns2:peer_reviewed>
    <ns1:contribute seq="0">
      <ns1:role>46</ns1:role>
      <ns1:entity seq="0">
        <ns3:firstname>Aleksandra</ns3:firstname>
        <ns3:lastname>Stanojković-Sebić</ns3:lastname>
        <ns3:institution>Institute of Soil Science</ns3:institution>
        <ns3:orcid>0000-0002-5176-9827</ns3:orcid>
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    <ns1:contribute seq="1">
      <ns1:role>46</ns1:role>
      <ns1:entity seq="0">
        <ns3:firstname>Zoran</ns3:firstname>
        <ns3:lastname>Dinić</ns3:lastname>
        <ns3:institution>Institute of Soil Science</ns3:institution>
        <ns3:orcid>0000-0003-4109-4106</ns3:orcid>
      </ns1:entity>
    </ns1:contribute>
    <ns1:contribute seq="2">
      <ns1:role>46</ns1:role>
      <ns1:entity seq="0">
        <ns3:firstname>Jelena</ns3:firstname>
        <ns3:lastname>Maksimović</ns3:lastname>
        <ns3:institution>Institute of Soil Science</ns3:institution>
        <ns3:orcid>0000-0001-5217-3972</ns3:orcid>
      </ns1:entity>
    </ns1:contribute>
    <ns1:contribute seq="3">
      <ns1:role>46</ns1:role>
      <ns1:entity seq="0">
        <ns3:firstname>Radmila</ns3:firstname>
        <ns3:lastname>Pivić</ns3:lastname>
        <ns3:institution>Institute of Soil Science</ns3:institution>
        <ns3:orcid>0000-0002-5848-1551</ns3:orcid>
      </ns1:entity>
    </ns1:contribute>
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  <ns1:technical>
    <ns1:format>application/pdf</ns1:format>
    <ns1:size>1804576</ns1:size>
    <ns1:location>https://unilib.phaidrabg.rs/o:1239</ns1:location>
  </ns1:technical>
  <ns1:rights>
    <ns1:cost>no</ns1:cost>
    <ns1:copyright>yes</ns1:copyright>
    <ns1:license>1</ns1:license>
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    <ns1:purpose>70</ns1:purpose>
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    <ns8:hoschtyp>92000004</ns8:hoschtyp>
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      <ns8:faculty>71A05</ns8:faculty>
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  <ns12:digitalbook>
    <ns12:name_magazine language="sr">International pepper and spices conference</ns12:name_magazine>
    <ns12:from_page>59</ns12:from_page>
    <ns12:to_page>59</ns12:to_page>
    <ns12:publisher>IKSAD GLOBAL Publications</ns12:publisher>
    <ns12:releaseyear>2022</ns12:releaseyear>
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