El-Boray, M., Mostafa, M., Hamed, A. (2007). EFFECT OF SOME BIOSTIMULANTS ON YIELD AND BERRY QUALITIES OF GRAPEVINES. Journal of Plant Production, 32(6), 4729-4744. doi: 10.21608/jpp.2007.208792
M. S. El-Boray; M. F. Mostafa; A. A. Hamed. "EFFECT OF SOME BIOSTIMULANTS ON YIELD AND BERRY QUALITIES OF GRAPEVINES". Journal of Plant Production, 32, 6, 2007, 4729-4744. doi: 10.21608/jpp.2007.208792
El-Boray, M., Mostafa, M., Hamed, A. (2007). 'EFFECT OF SOME BIOSTIMULANTS ON YIELD AND BERRY QUALITIES OF GRAPEVINES', Journal of Plant Production, 32(6), pp. 4729-4744. doi: 10.21608/jpp.2007.208792
El-Boray, M., Mostafa, M., Hamed, A. EFFECT OF SOME BIOSTIMULANTS ON YIELD AND BERRY QUALITIES OF GRAPEVINES. Journal of Plant Production, 2007; 32(6): 4729-4744. doi: 10.21608/jpp.2007.208792
EFFECT OF SOME BIOSTIMULANTS ON YIELD AND BERRY QUALITIES OF GRAPEVINES
This study was conducted during the three seasons of 2003, 2004 and 2005 in a private vineyard of Thompson seedless grapevines (Vitis vinifera, L.) near Mansoura city, Dakahlia governorate, Egypt. The obtained data was discussed in detail for the last 2 years only. The vines were 15-year-old, cultivated at 2 x 2.5 m, grown in clay soil under surface irrigation system and trained to cane pruning under canes trellis system. The aim of this investigation was to study the effect of spraying some natural organic biostimulants including yeast extract (2.5 gm/L), seaweed extract (Acadian at 3 ml/L), ascorbic and citric acids each at (100 ppm) on the vegetative growth, yield and fruit quality of Thompson seedless grapevines. Seasonal changes of NPK during different stages of grapevine were also studied. Data showed that, the combination treatment (T5) spraying yeast extract at 2.5 gm/L, citric and ascorbic acids each at 100 ppm as natural biostimulants had a positive action on increasing SSC%, SSC/acid ratio, total sugars, cluster weight, cluster volume, number of berries per cluster, number of clusters per vine and yield. A positive effect was also detected on NPK seasonal changes especially N and P. On the other hand, this treatment gave the lowest values for acidity% and nitrate contents in berry juice.
View on SCiNiTO
Top