تأثير الرش بالكالسيوم وكبريتات الزنك في بعض الصفات الكيمياوية لصنفين من الشليك Rubygem و Sweet Charlie

Abstract

The present study was conducted at the Agricultural Research Station, Department of Horticulture and Landscape Design, College of Agriculture, University of Kirkuk, in Al-Sayada zone in Kirkuk governorate during 2017-2018 season. To study the effect of spraying with calcium concentrations (0, 2.5 and 5) g.L-1 and zinc sulphate concentrations (0, 1.5 and 3) g.L-1 in some chemical properties of the fruits of two Strawberry cultivars (Rubygem and Sweet Charlie). The trees sprayed with calcium and zinc sulphate until the wetness by using a little liquid soap as a surfactant in three dates: first 10/1/2018, second 10/2/2018 and third 10/3/2018. The experiment was carried out according to the randomized complete block design (RCBD) in three blocks. Each experimental unit included 10 plants. The results of the present study showed that the calcium spray at a concentration of 2.5 or 5 gl-1 resulted in a significantly increase in the properties (total soluble solids, total acidity, total sugars, and ascorbic acid) compared to the control treatment, but decreased significantly total solids in fruit and the ratio of total soluble solids (TSS)/total acidity (TA) compared to the control treatment. However, fruits treated with 3 gl-1 zinc sulphate were superior significantly in TSS and TSS/TA and total solids in fruit compared to the control treatment. While, led to decrease significantly total sugars and ascorbic acid content in fruit compared to the control treatment. Ascorbic acid compared to comparison treatment. Sweet Charlie cultivar was superior on Rubygem cultivar in TSS, while non significantly in the all other properties.