Magnesium Nanoparticles, Zinc Nanoparticles, and Seaweed Extract Solutions Effects on Rosemary [Salvia Rosmarinus L.] Plant Chemical Compositions

Abstract

The reaction of rosemary (Salvia Rosmarinus L.) plants on the influence of nanoparticles (zinc and magnesium) and seaweed extract carried out in 2024 on fields in Wasit University. Three replications of a perfectly randomized factorial experiment (5 × 5 × 3) were used to produce the treatment. The rosemary plants treated with nanoparticles (zinc oxide) with concentrations (0, 0.03, 0.05) mg/mL and (magnesium oxide) with concentrations (0, 0.02, 0.04) mg/Ml. Moreover, rosemary treated with seaweed extract with concentrations (0, 50, 100, 150, 200) gm/L. Studying the plant fresh weight, number of branches, protein percentage, carbohydrates content, phenols content and oils content. The findings showed that the development and production characteristics of rosemary were significantly impacted by a single application of the previously mentioned variables, especially when present in high amounts, two-way communication produced different results. The production of oils was the most significant impact seen based on results. The Addition of nano zinc and nano magnesium and seaweed extract to the rosemary. Regardless of vegetable qualities or chemical content, the plant considerably raised all traits utilizing the greatest doses whether used alone or in combination with two interactions.