The effect of foliar application of maltose sugar on some vegetative and reproductive characteristics in Pistachio (Pistacia Vera cv. Ahmad Aghaei)

Document Type : Original Article

Authors

1 Master of Science student, Department of Horticultural Sciences, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran.

2 Associate Professor, Department of Horticultural Sciences, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran

3 PhD in Horticulture, Expert of South Kerman Agricultural-Jihad, Jiroft, Iran.

10.30466/rip.2023.121347

Abstract

The use of appropriate management strategies in order to minimize the limiting factors of pistachio cultivation provides the basis for increasing fruit formation, thereby increasing yield and maintaining the desired quality. For this purpose, to investigate the effect of maltose sugar foliar application on some vegetative and reproductive characteristics of pistachio trees of the Ahmad Aghaei cultivar, a factorial experiment was conducted in a randomized complete block design with three replications. Treatments included maltose at three levels (0, 10, and 20%) and foliar application at two time stages: 45 days after full bloom (April 10) and 75 days after full bloom (May 20). Evaluated traits included leaf area, leaf chlorophyll index, percentage of smiling fruits, percentage of hollow fruits, percentage of deformed fruits, fresh fruit weight, fruit dry weight, kernel weight, total fresh cluster weight, number of fruits per cluster, ounce, and yield. The results showed that in both stages of foliar application, increasing maltose concentration increased leaf area, chlorophyll index, number of fruits per cluster, percentage of smiling fruits, ounce, yield, and cluster weight, and decreased the percentage of hollow and deformed fruits. In general, maltose treatment at a concentration of 20% applied 45 days after full bloom had the greatest effect on improving the vegetative and reproductive traits of pistachio cv. Ahmad Aghaei.

References

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