Effect of biostimulants on some characteristics of almond (Prunus dulcis Mill.) cv. Mamaei

Subject Areas :

Farshad  Sadeghi Ghotbabadi ¹ (. Assistant professor, College of Agricultural Science, Islamic Azad University,Shiraz Branch, Shiraz, Iran.)
Ramin  Babadaei Samani ² (Assistant professor, Islamic Azad University, Estahban Branch, Estahban, Iran.)
Masoud  Zadehbagheri ³ (Assistant professor, College of Agricultural Science, Islamic Azad University,Shiraz Branch, Shiraz, Iran.)

Received: 2011-05-20 Accepted : 2011-12-03 Published : 2012-01-21

Keywords: yield, Proline, Soluble sugars, biostimulants, fruit drop, Almond,

Abstract :

   Today, use of biological products such as biostimulants were taken into consideration by the agricultural researchers. These products are in consistent with environment and contain nutrients required by the plants and free amino acids. These substances can be effective on recovering of damaged tissues, controlling leaf stomata, preparation of organic materials needed at the flowering by the plant, increase the quality and quantity of yield and accelerate leaf formation and development. This experiment was conducted to determine effects of different concentrations and various application methods of four commercial biostimulants (Fosnutren®, Kadostim®, AminolForte®, HumiForte®) on vegetative and reproductive characteristics of almond cv. Mamaei. The experiment was conducted as factorial based on a randomized complete block design (CRBD) with three replications. Variables such as contents of proline, soluble sugar, yield of fruits, percentage of shelling, percentage of the initial and final fruit sets and fruit drops were measured. Results showed that the use of biostimulant compounds increased leaf area, internal proline content, final fruit formation, decreased fruit drop and incraesed yield of the almond. Application of biostimulants did not significantly affect the initial fruit sets, percentage of shelled kernel and soluble sugar. Aapplication of biostimulants also significantly affected leaf chlorophyll content.

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