تأثير الرش بالمحفز الحيوي الاتونيك و البورون في بعض صفات النمو الخضري لأشجار السدر Ziziphus mauritiana Lam. صنف التفاحي

الملخص EN

This study was conducted on 7- years old jujube trees Ziziphus mauritiana Lam.

cv.

Tufahi which were in grown a private orchard situated in the district of Qurna, north of Basra province, during the growing season (2015-2016).

The aim of this study is knowing the effect of different combinations of the spraying Bio stimulator (ATONIK) and Boron (0+0, 3+10, 6+15 and 9+20 mg.l-1, Respectively) in some physical and chemical characteristics in the leaves jujube trees cv.

Tufahi in two stages maturation and ripening fruits.

The trees were sprayed twice, first in the 15/11/2015(fruits set) and the second three weeks after the first spray (6/12/2015).

The experiments of this study were designed according to the randomized complete block design with three replications by one tree per experimental unit.

The spraying combination of ATONIK and Boron (6+15 mg.l-1) led to higher significant increase in the total carbohydrate content to leaves in two stages maturation and ripening of the fruits.

At maturation stage this combination led to higher increase in Chlorophyll a in leaves.

At ripening stage Leaf area and its total protein content and nitrogen element was higher in leaves.

The spraying combination of ATONIK and Boron (9+20 mg.l-1) led to higher significant increase in the total chlorophyll, potassium element and potassium/sodium ratio in leaves in maturation and ripening stages of the fruits.

In maturation stage this combination gave us higher increase leaf area, total protein content, nitrogen element in leaves.

At ripening stage of fruit this combination led to higher increase in chlorophyll b in leaves.

The ATONIK and Boron did not record a significant effect on the content of leaves from phosphorus and sodium elements at maturation and ripening stages of the fruits.

As well did not record a significant effect on content of leaves from chlorophyll b and chlorophyll a in maturation and ripening stages of the fruits respectively