Enhancing fruit yield and quality of red sweet pepper under protected conditions with organic acids and bio-stimulants | ||||
| Damietta Journal of Agricultural Sciences | ||||
| Volume 3, Issue 2, July 2024, Page 1-13 PDF (693.44 K) | ||||
| Document Type: Original research papers | ||||
| DOI: 10.21608/djas.2024.406744 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Ali Hamaiel; Mahmoud Abdelhady  ; M Dawod
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| Horticulture Department, Faculty of Agriculture, Damietta University | ||||
| Abstract | ||||
| The current study aimed to explore sustainable approaches to enhance the productivity of red sweet pepper due to its economic and nutritional importance. To achieve this objective, a plastic house experiment was conducted, and two main factors were studied under split-plot design. The first main factor focused on the application of organic acids (control, fulvic, humic acids at a rate of 5.0 and 10 kg fed.-1. The sub main factor involved the use of bio-stimulants, specifically seaweed and yeast extracts, applied as foliar applications in addition control treatment. Concerning the individual effect of the main factor, the results showed that the superior treatment was T3 treatment for recording the highest values of total yield, No. of fruits plant-1, average of fruit weight, length and diameter, fruits' chemical constituents (N, P, K), total sugars (%) and carbohydrates, vitamin C, and lycopene pigment compared to other treatments. In other words, the sequence order of the studied treatments which represented the main factor from more effective to less was as follows;T3 > T5 >T2 >T4 >T1 treatments. Regarding the individual effect of the sub main factor, the superior treatment was F3 treatment for recording the highest values of all aforementioned traits compared to other treatments. It is evident that the combination of T3 treatment and F3 treatment exhibited a significantly superior bilateral interaction compared to other interventions. By implementing these recommendations, growers can adopt effective and sustainable practices that enhance the productivity and nutritional quality of sweet pepper, ultimately benefiting both producers and consumers. | ||||
| Keywords | ||||
| Humic acid; fulvic acid; seaweed extract; yeast extract | ||||
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