The effect of Magnetic Water on Some Morphological Characteristics, Yield and Essential Oil Composition of Savory (Satureja hortensis L.)

In this study, the effect of magnetic water on morphological properties, chlorophyll values, carotenoids, relative leaf water content, anthocyanins, antioxidant activity, total phenol, flavonoids and the amount of savory essential oil was investigated. Materials &

This field experiment was performed in the layout of a randomized complete block design in three magnetic treatments (0, 0.1 and 0.2 Tesla) in four replications.

The results showed that magnetic water had a significant effect on plant height and fresh weight yield, and the number of flowers per plant at probability of 5 percent. On the other hand, magnetizing water increased the concentration of nitrogen in the plant compared to the control. The results showed that the magnetic water increased the amount of to the control. This treatment also increased the percentage of essential oil in compared to the control. In addition, magnetic water used in this experiment increased the percentage of compounds such as gamma-terpinene, alpha-terpinene, p-cymen, alpha-pinene, beta-pinene and alpha-tujene.

Using of magnetized water by solubility and absorption of elements, can lead to increase yield and essential oil composition and medicinal properties of savory.