Algal extract and calcium nanoparticle applications improve growth and quality traits in green cabbage

Green cabbage is valued for its high nutritional content, making it a key focus for sustainable production improvements. This study aimed to evaluate the individual and combined effects of an algal extract (ALGE) and calcium nanoparticles (CaNPs) on growth and quality traits of green cabbage. A Completely Randomized Block Design (CRBD) was used with three ALGE application rates (0, 0.5 and 1 kg ha‒1) and three CaNPs concentrations (0, 100 and 200 mg l‒1). Results indicated that the highest ALGE rate (1 kg ha‒1) combined with the highest CaNPs concentration (200 mg l‒1) significantly outperformed other treatments across most measured variables, including main root number, stem diameter, plant yield and biomass, carotenoid content, total antioxidant activity, nitrogen, phosphorus and magnesium. The control consistently recorded the lowest values across most traits. These findings confirm the synergistic effect of ALGE and CaNPs in enhancing the physiological and biochemical performance of cabbage plants. The study highlights the potential of combining natural biostimulants and nanoparticles to reduce dependence on synthetic inputs. It is recommended that farmers and researchers consider integrating these eco-friendly inputs to promote the production of nutrient-rich cabbage and support more sustainable agricultural practices.