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العنوان
Effect of using pigeon manure tea and Spirulina platensis algae as a partial replacement of inorganic N on fruiting of Succhary mango trees /
المؤلف
Madani, Mahmoud Hagagi Gaber.
هيئة الاعداد
باحث / محمود حجاجى جابر مدنى
مشرف / على حسن على سيد
مشرف / حمدى إبراهيم محمود إبراهيم
مشرف / أحمد محمد أبوزيد عقل
الموضوع
Mango. Agriculture. Organic farming.
تاريخ النشر
2022.
عدد الصفحات
139 p. :
اللغة
الإنجليزية
الدرجة
الدكتوراه
التخصص
البساتين
تاريخ الإجازة
1/6/2022
مكان الإجازة
جامعة المنيا - كلية الزراعة - البساتين
الفهرس
Only 14 pages are availabe for public view

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Abstract

The current study entitled ” Effect of using pigeon manure tea and Sprirulina plantensis algae as a partial replacement of mineral N on fruiting of Succhary mango trees” was conducted during two successive seasons 2018 and 2019 on 24 uniform in vigor 15-years old Succkary Mango trees grown in private orchard located at Edfu district, Aswan Governorate. The chosen trees are planted at 7 X 7 meters apart. Surface irrigation system using Nile water was adopted. The current investigation aimed to study the effect of partial replacement of mineral nitrogen fertilizers by using pigeon manure tea as an organic nitrogen fertilizer and Spirulina plantensis algae as a biofertilizers on vegetative growth, yield and its components as well as fruit quality of Succkary mango trees cultivated in clay soil under Aswan Governorate conditions.
During the two experimental seasons, the following parameters were recorded:
1- Vegetative growth characteristics in terms of shoot length (cm), shoot width (cm), number of leaves/shoot and leaf area (cm2).
2- Leaf main pigments contents: chlorophyll a, b and total chlorophylls as well as total carotenoids (mg/100g F.W.).
3- Leaf mineral contents (N, P, K, Mg, Fe, Zn, Mn and Cu).
4- Yield/tree (kg) and its components (average fruit number/tree and average fruit weight (g)).
5- Physical properties of fruit in terms of average fruit length and width (cm), fruit pulp/seed ratio.
6- Fruit chemical characteristics namely: T.S.S%, reducing sugars %, non-reducing sugars %, total sugars %, total acidity%, TSS/acid ratio and vitamin C contents (mg/100g F.W.).