Using Some Nutrients and Essential Oils for Improving ‘Crimson Seedless’ Grape Color | ||||
| International Journal of Family Studies, Food Science and Nutrition Health | ||||
| Volume 3, Issue 2, December 2022, Page 95-125 PDF (547.85 K) | ||||
| Document Type: Original Research | ||||
| DOI: 10.21608/ijfsnh.2022.264717 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Magda Mahmoud, A1; Reham Magdi, M.A1; Samah Ibrahim.N2 | ||||
| 1Horticulture Research Institute, Agriculture Research Center | ||||
| 2Agriculture, Co Operation Institute, Ain Shams University | ||||
| Abstract | ||||
| Crimson Seedless exhibits inadequate red color development, causing economic losses due to lower product quality. this study was conducted to evaluate efficacy of Essential oil Rosemary oil and Camphor oil with two concentrations (100 and 200 mg/L), plant growth regulators such as Abscisic (ABA) and boric acids (BA) with concentrations (100 mg/L and 200 mg/L) and ethephon (200 gm/ L) during in coloring period to increases the anthocyanin content of the skin, improving the color of the berry. In current study, a randomized block design. | ||||
| Keywords | ||||
| Crimson Seedless; Grape; Abscisic acid; Boric acid; Rosemary oil; Camphor oil | ||||
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