Effect of some Biostimulants Materials on Growth, Yield, Quality and Storability of Sweet Pepper. | ||
| Annals of Agricultural Science, Moshtohor | ||
| Article 9, Volume 57, Issue 1, 2019, Pages 77-88 PDF (688.22 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/assjm.2019.42210 | ||
| Author | ||
| said A. shehata* | ||
| Vegetable Crops Department, Faculty of Agriculture, Cairo University, Giza, Egypt. | ||
| Abstract | ||
| This experiment was carried out under plastic house conditions during winter seasons of 2016 – 2017 and 2017 – 2018 in a clay loam at Agricultural Experiment Station, Faculty of Agriculture, Cairo University and Laboratory of Handling of Vegetable Crops Department, Horticulture Research Institute, Giza, to study the effect of some bio-stimulant, viz., seaweed extract (SWE) at 0.2%, humic acid (HA) at 0.2% and biofertile (BF) at 2% as foliar spray as compared with untreated plants as control on vegetative growth, yield and its components, fruit quality and storability of sweet pepper fruits Monist F1 hybrid. Results indicated that plant treated with biofertile produced the highest value of all growth parameters (plant height, number of leaves/ plant and chlorophyll reading (SPAD) in leaves), yield and its component (fruit weight, number of fruits/ plant and total yield/ plot) and fruit quality (physical properties, viz., fruit length, flesh thickness and firmness and chemical properties viz., total soluble solids and ascorbic acid contents) followed by humic acid. Also, sweet pepper fruits obtained from plants treated with biofertile was the most effective treatment for improving storability and maintaining fruit quality attributes, which gave the lowest values of weight loss% and maintained fruit color, firmness, total soluble solids and ascorbic acid content and gave good appearance of fruits after 28 days of storage at 10° C and 95% relative humidity. | ||
| Keywords | ||
| sweet pepper; bio-stimulants; seaweed extract; Humic acid; biofertile; Vegetative growth; yield; Quality; storability | ||
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