Effect of some summer pruning treatments and the addition of humic acid on some growth traits and yield of grapes )Vitis vinifera L.( olive cultivar | ||
| Kirkuk University Journal For Agricultural Sciences | ||
| Article 18, Volume 13, Issue 4, Autumn 2022, Page 200-212 PDF (516 K) | ||
| Document Type: Research Paper | ||
| DOI: 10.58928/ku22.13418 | ||
| Authors | ||
| Jassim Mohammed Khalaf; Pola Manaf Abdulrahman | ||
| Kirkuk University – College of agriculture | ||
| Abstract | ||
| This study was conducted in one of the private orchards It is located at latitude 35.53° and longitude 44.38° in Alton Kobri sub-district of Dibs district, about (20) km away from Kirkuk governorate, during the growing season (2020-2021). to study the effect of six levels of summer pruning, the first level (T1) without pruning, the second level (T2) removing the tops of the main branches after the decade and the third level (T3) removing the tops of the main branches after the decade and the level Fourth (T4) removing leaves and leaving (8) leaves for each fruit cluster, fifth level (T5) removing leaves and leaving (10) leaves for each fruit cluster, sixth level (T6) removing leaves and leaving (12) leaves for each fruit cluster. And the addition of three levels of humic acid (0, 20 and 40) g. vine -1 and its symbol (H1, H2, H3) in sequence, in the growth and yield characteristics of grape vines of the olive variety, and it was added a week after the contract (25/5/2021). The experiment was carried out according to a randomized complete block design with three sectors. The results obtained can be summarized as follows: First: summer pruning 1- The T6 level (leaving 12 leaves for each cluster) outperformed the summer pruning in the percentage of sugars, phenols and anthocyanins over the rest of the levels (14.12%, 0.73%, 0.73%) respectively. 2- The T1 level (comparison) was superior to the acidity percentage of the grains (0.41%) over the rest of the levels. Second: Humic acid 1- The level 40 g. Vine-1 of humic acid was superior in the percentage of sugars, phenols, and anthocyanin pigments in the kernels (13.07%, 0.57%, 0.66%) respectively. 2- Not adding humic acid level 1 (the comparison) led to an increase in acidity in the grains (0.36%). Third: the interactions between the workers in the study. 1- The interaction of the study factors reached a significant level in the effect of all the studied traits except for the weight of 100 grains. The interaction treatment (T6H3) was distinguished that it increased the values and for all the traits except for the acidity in the comparison treatment (T1H1). | ||
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