Electrochemical Properties and Biochemical Composition of Cv. Shiraz Wine Grape (V. vinifera L.) Depending on Various Dose and Application Time of Foliar Microbial Fertilizer Treatments | Elektrochemische Eigenschaften und biochemische Zusammensetzung bei der Rebsorte ‘Shiraz’ (V. vinifera L.) in Abhängigkeit von Dosierung und Ausbringungszeitpunkt mikrobieller Blattdünger
2017
Kok, Demir | Bal, Erdınc
Utilization from bio fertilization is well known a considerable tool to improve the yield and fruit quality of various crop fruits through the increasing emphasis on maintain of soil health, minimize environmental pollution and decrease the use of chemical fertilization. In this study, in order to improve wine grape quality features of cv. Shiraz, four different doses of foliar microbial fertilizer, including 0, 1000, 2000 and 3000 ppm were applied at two different terms as Term I (mostly; pre-bloom applications) and Term II (mostly; post-bloom applications). However, there were no influences of application terms of foliar microbial fertilizer treatments; treatment doses had considerable effects on yield and quality parameters. The lowest p-values, meaning the highest berry quality, from doses of foliar microbial fertilizer were obtained from 2000 ppm (105.08 μW), 1000 ppm (110.40 μW), 3000 ppm (112.97 μW) and 0 ppm (119.58 μW). Comparing the applications of foliar microbial fertilizer, it was observed that doses of 2000 ppm (3155.56 mg/kg), 1000 ppm (3000.92 mg/kg) and 3000 ppm (2530.19 mg/kg) exhibited higher total phenolic compounds content when compared with 0 ppm treatment (2206.97 mg/kg). Berries from grapevines applied with the doses of 2000, 1000 and 3000 ppm foliar microbial fertilizer respectively shown higher total anthocyanin content such as 1230.19, 1160.85 and 865.86 mg/kg compared to 0 ppm (637.37 mg/kg). As a result, research the findings indicated that 2000 and 1000 ppm doses of foliar microbial fertilizer were obviously effective on wine grape quality features of cv. Shiraz in terms of electrochemical property, total phenolic compounds content and total anthocyanin content.
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