Assessing the efficacy of different nano-iron sources for alleviating alkaline soil challenges in goji berry trees (Lycium barbarum L.).

Alkalinity is a significant environmental factor affecting crop production, which is exacerbated by the current climate change scenario. In alkaline soils, iron availability is severely reduced due to its low solubility at high pH levels and bicarbonate concentrations, which hinders plant iron absorption by rendering it inactive. In modern agriculture, green-synthesized nanoparticles have attracted considerable attention due to their environmental compatibility, cost-effectiveness, and enhanced potential for foliar uptake. This study explores the effects of various iron sources and concentrations, including FeSO4.7H2O, Fe-EDDHA, Nano-Fe, and green-synthesized nano-Fe, at three concentrations (0, 0.25, and 0.5 g L- 1) on the growth, physiological, biochemical parameters, and nutrient uptake of goji berry. The evaluated parameters included leaf area, fresh and dry weight of leaves and fruits, chlorophyll a, b, and a/b ratio, carotenoids, total soluble sugar in leaves and fruits, catalase, guaiacol peroxidase, ascorbate peroxidase enzymes, and the concentrations of nutrient elements (N, P, K, Ca, Mg, Cu, Mn, Zn, and Fe). Results demonstrated that increasing iron concentrations led to enhanced fresh and dry weights of leaves and fruits, with the highest values recorded at 0.5 g L⁻¹ of all iron sources. Nano-Fe significantly boosted fresh and dry weight of leaves, resulting in a 4.95 to 4.84-fold increase compared to the control. The highest fresh (1.267 g) and dry (0.815 g) fruit weights were observed at 0.5 g L⁻¹ of green-synthesized nano-Fe. Regarding photosynthetic pigments, the chlorophyll a/b ratio peaked at 1.62 mg g⁻¹ FW under the 0.5 g L⁻¹ green-synthesized nano-Fe treatment, while the control exhibited the lowest ratio (1.31 mg g⁻¹ FW). A similar trend was observed in nutrient uptake, with the highest leaf iron content (0.189 mg g⁻¹ DW) recorded in the 0.5 g L⁻¹ nano-Fe treatment, and the lowest (0.116 mg g⁻¹ DW) in the control. Although iron concentration positively influenced most traits, it led to a decline in zinc and manganese levels. Overall, these results highlight the potential of green-synthesized nano-Fe as an efficient, cost-effective iron source for improving vegetative growth, photosynthetic pigment levels, and nutrient uptake in goji berries grown in alkaline soils.