Effect of Fulvic Acid and Some Nutrient Elements on King Ruby Grapevines Growth, Yield and Chemical Properties of Berries. | ||||
| Journal of Plant Production | ||||
| Article 20, Volume 8, Issue 2, February 2017, Page 321-328 PDF (249.33 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jpp.2017.39630 | ||||
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| Authors | ||||
| M. F. M. Mostafa; M. S. EL-Boray; EL. EL. T. El-Baz; Asmaa S. M. Omar | ||||
| Pomology Department, Faculty of Agriculture, Mansoura University. | ||||
| Abstract | ||||
| The present investigation was carried out during 3 successive seasons from 2013 to 2015. The work in the first year was considered as a preliminary trial. This investigation was conducted on 16-year-old King Ruby grapevines cultivar growing at a private vineyard called Chycheny located at Meniet Samanood village near Mansoura city, Dakahlia Governorate, Egypt. The study aimed to evaluate the effect of fulvic acid and some macro-elements (Mg and K) as foliar application on vegetative growth, yield and chemical characteristics of berries.Most tested treatments gave generally a significant increase of different studied parameters, where, (Fulvic acid +Mg + K) gave the highest significant increase in bud burst and fertility (86.75 & 87.50 %) and (65.83 & 69.17 %) as compared with that of control (48.67 & 52.00 %) and (54.50 & 50.00 %) in 2014 and 2015 seasons, respectively. In addition, (Fulvic acid +Mg + K) gave a significant increase of vegetative growth such as shoot length, leaf surface area and total chlorophyll content (151.17 & 152.97 cm), (114.96 & 115.70 cm2) and (12.40 & 13.10 mg/g FW) as compared with that of control (104.70 & 107.37 cm), (94.08 & 94.37 cm2) and (7.088 & 7.207 mg/g FW) in 2014 and 2015 seasons, respectively. Also, this treatment gave a pronounced increment in yield/vine (15.29 and 15.85 kg/vine) as compared with that of control (8.36 and 8.95 kg/vine) in 2014 and 2015 seasons, respectively. Same treatments gave higher increase in the chemical characteristics of berries as SSC%, total sugars and total anthocyanin content in berry skin (20.17 & 21.00%), (18.43 & 19.20 %) and (78.98 & 79.82 mg/100g FW), while it gave the lowest decrease in acidity% (0.26 & 0.24 %) as compared with that of control (18.27 & 18.17 %), (13.83 & 14.20 %), (28.71 & 18.17 mg/100g FW) and (0.48 & 0.46 %), in 2014 and 2015 seasons, respectively. | ||||
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