The influence of different nitrogen concentrations on NO<inf>3</inf>^- and protein content in olive leaves

Abstract

In this study we investigated the influence of different N concentrations on NO3 content, as well as on soluble protein content in three olive varieties (Picholine, Itrana and Giarraffa) by using biochemical methods. Studies on the efficiency of N assimilation in plants have attracted great attention. There are opinions that the significant differences observed in the efficiency of the assimilation of accessible forms of N (NO3-, NH 4+, etc.) exist in the rhizosphere as well as in the synthesis of organic matter in plants, such as amino acids and proteins as the final acceptors of N. It has been shown that the NO3- content and soluble protein content varied depending on N nutrition and olive variety. It was the highest in May, and it decreased in later months.