Impact of various concentrations of mozzarella cheese whey on vegetative growth, chemical composition, and anatomical structure of Schinus molle L.

The utilization of industrial waste in agriculture is a crucial management technique. Cheese whey (CW) is recognized as a significant functional ingredient due to its nutritional components. This study aims to assess the effects of irrigation with various concentrations of mozzarella cheese non-salty whey (MCNSW) and potable water (PW) on the seedlings of Schinus molle L. The evaluation focuses on the vegetative characteristics, chemical composition, and anatomical structures. The research was conducted at the experimental nursery of the Ornamental Horticulture Department, Faculty of Agriculture, Cairo University, over the seasons of 2020/2021 and 2021/2022. Six treatments were used (MCNSW: PW, v: v), with concentrations of 1:0, 1:0.25, 1:0.50, 1:0.75, 1:1, and 0:1 (control). Measurements of vegetative characteristics, analysis of chemical composition, and anatomical structure were conducted. The results indicated that plants treated with MCNSW at 1:1 recorded the highest significant effect followed by 1:0.75, 1:0.50, 1:0.25, and 1:0 as compared to the control plants in both seasons.