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Article

Green-Nano Manganese and Its Impact on the Growth, Yield, and Fruit Properties of Flame Seedless Grapes

by
Adel M. Al-Saif
1,*,
Rasha S. Abdel-Hak
2,
Mohamed M. S. Saleh
2,*,
Mohammed H. Farouk
3 and
Shimaa R. Hamed
4
1
Department of Plant Production, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
2
Pomology Department, Biological and Agricultural Research Institute, National Research Centre, 33 El-Buhouth St., Dokki, Cairo 12622, Egypt
3
Key Laboratory of Product Quality and Security, Ministry of Education, Jilin Agricultural University, Changchun 130118, China
4
Microbial Biotechnology Department, Biotechnology Research Institute, National Research Centre, 33 El-Buhouth St., Dokki, Cairo 12622, Egypt
*
Authors to whom correspondence should be addressed.
Agronomy 2024, 14(7), 1464; https://doi.org/10.3390/agronomy14071464 (registering DOI)
Submission received: 11 June 2024 / Revised: 30 June 2024 / Accepted: 4 July 2024 / Published: 6 July 2024
(This article belongs to the Special Issue Agrochemistry and Application of Natural Products to Agricultural Research)
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Abstract

:
The present work aimed to evaluate green-nano manganese produced at the Microbial Biotechnology Department, National Research Centre, Egypt, and assess its impact on the growth, yield, and fruit properties of grapevines. To this end, two experiments were conducted. The first was microbiological, where several incorporation strategies were utilized to enrich the yeast with manganese, as follows: (1) manganese was added to the liquid medium (non-growth phase), and (2) manganese was added after 24 h of incubation (growth phase). The results showed that the non-growth phase had a reduced possibility of medium contamination. The manganese concentration in the yeast cells was increased due to manganese sulfate in the medium. The manganese incorporation in yeast cells was 99.93% (1.205 × 105) higher than that of the medium at 0.0195 g/L of manganese. Although the concentration of manganese in the medium raised the optical density (OD) of the yeast cell biomass, manganese sulfate had no passive influence on it. The second experiment was horticultural, where Flame Seedless grapevines were sprayed with frozen and active fresh yeast enriched with manganese that resulted from the microbiological experiment. Grapevines were sprayed twice a year at 10 or 20 cm3/L, and the results were compared with those for the mineral and chelate forms. The results demonstrated that yeast extracts in both forms showed positive effects on grapevine. The most effective treatment with regard to growth, yield, and fruit properties was frozen yeast enriched with manganese at 20 cm3/L, which yielded 10.14 and 12.6 kg/vine, compared with the control, which recorded 3.7 and 5.6 kg/vine in the two seasons, respectively.

1. Introduction

Due to the excessive use of chemical fertilizers and their associated harmful effects on human health and the environment, many scientists opt to use new types of fertilizers that are environmentally friendly and safe for human health. One of the latest advancements in this field is green-nano technology. This research examines the application and impacts of this technology on the qualities of grape, which is an important economic crop.
Grapes (Vitis vinifera L.) are one of the most popular fruit crops in the world, and they are economically ranked fourth after citrus, apples, and bananas. In 2022, global grape production was 74,942,573 metric tons. China is the top producer of grapes, accounting for about 16.8% of the global production volume; Italy is in second with 11.3%, followed by France with 8.3% [1].
In Egypt, grapes are regarded as one of the most important fruit crops, second only to citrus. The Minya governorate leads Egypt’s grape production, followed by Dakahlia and El Gharbia [2]. Because of its high net return, the planted area has expanded significantly over the last two decades and reached about 172,533 feddan, which produced 1,586,342 tons [3].
In order to increase food production in developing nations, fertilizers are essential. However, chemical fertilizers that are applied in excess have adverse effects on groundwater and cause eutrophication in aquatic environments. More focus has recently been placed on less expensive, safer, and more natural additives. In particular, yeast has attracted much attention in the academic community due to its low toxicity, nutritional composition, and simplicity of application [4]. Yeast extract is a soluble powder or paste that is created from fresh yeast with a high level of biological activity, otherwise known as brewer’s yeast. Additionally, yeast extract has a wealth of beneficial components, including trace elements, amino acids, nucleotides, peptides, nitrogen, and low-molecular-weight organic materials. Furthermore, it has no harmful chemicals or chemically produced hormones [5]. Many vegetable crops have demonstrated notable increases in vegetative growth, yield, and quality with yeast supplementation [6,7,8,9,10]. Additionally, the elemental concentrations of N, P, K, Fe, and Zn in vegetables were improved [11].
The quantity and quality of grapes are influenced by a wide range of factors, including vineyard management, irrigation, climate, and mineral nutrition. Managing nutrients effectively is essential to increasing yield. In particular, micronutrients play a critical role in the growth and production of vines. Manganese is a crucial microelement for the formation of chlorophyll; it has a clear effect on the metabolism of nitrogen and the aqueous reactions involved in photosynthesis. It is important for the processes of reproduction, pollination, meristematic tissue cell division, vascular tissue repair, metabolism, and carbohydrate transfer [12].
Recently, nanotechnology has been applied to various fields, including agriculture. The term “nanomaterial” refers to materials with external dimensions in the size range of 1–100 nm [13]. The characteristics of nanomaterials differ from those of micrometric or larger-sized materials because of their size and variations in electrical conductivity, chemical reactivity, and physical strength. Crop management may benefit greatly from advancements in nanotechnology [14].
Furthermore, both the physical and chemical methods used for producing nanoparticles are toxic, harmful to the environment, expensive, and energy-intensive [15,16]. Plants, on the other hand, are an excellent alternative for nanoparticle production due to the green synthesis effect, which creates non-toxic particles [17,18,19]. Green nanoparticle synthesis is high yield and low cost, has a short reaction time, and is ecologically safe [20].
The green synthesis method stands out as a safer and more eco-conscious alternative to traditional chemical and physical methods, aligning with the principles of green chemistry. The specific concentration of the plant extract, along with the conformation of its composites, adds to the novelty, showcasing its potential for eco-friendly nanomaterial production [21].
Manganese nanocomposites are the most resistant to bacterial infections and can safely remove bacterial colonies [22]. The mechanism of action is the attachment of nanomaterials to the cell membrane, causing a series of fluctuations in the internal environment. The removal of bacterial colonies is caused by disturbing the ion gradient, stopping protein synthesis, causing mitochondrial dysfunction, and causing apoptosis [23].
The current study aims to characterize the form of green-nano manganese and investigate its impact on the chemical and physical characteristics of Flame Seedless grapes.

2. Materials and Methods

2.1. Microbiological Experiment

2.1.1. Microbial Sample

This study used an Egyptian Saccharomyces cerevisiae sample that was received from the National Research Centre’s Microbial Biotechnology Laboratory. Peptone, glucose, and yeast extract (YEPD) were utilized as growth media.

2.1.2. Enrichment of Yeast with Manganese Sulfate

Several incorporation procedures were employed in this work to enrich yeast with manganese, including the following: (1) In the initial process, manganese was added to the liquid medium just after the yeast was inoculated. This is before the actual growth of yeast cells (the non-growth phase). (2) In the second process, after a 24-h incubation period allowing for the growth of yeast cells (the growth phase), manganese was inserted [24].
One liter of YEPD media (yeast 3%, malt extract 3%, peptone 5%, and dextrose 10%) was sterilized. Then, 200 mL was split among four conical flasks and aseptically inoculated. By dissolving 500 mg of powdered manganese sulfate in 100 mL of distilled water, a manganese sulfate solution was created. Each of the four conical flasks received varying quantities of manganese sulfate solution, with concentrations of 0.0195 g/L, 0.143 g/L, 0.2 g/L, and 0.4 g/L, sequentially. The flasks were then placed in an incubator shaker and maintained at 30 °C and 120 rpm. After a 24-h period, the dry weight, absorbance, and total manganese concentration of the yeast samples were determined.

2.1.3. Determination of Biomass Concentration

A UV spectrophotometer from Spectronic Instruments (Cole-Parmer), Burlington, NJ, USA (Jenway model 6715UV-Vis), was used to measure the biomass concentration at 620 nm. A quantity of 30 milliliters of a 1:1 nitric acid solution (15 milliliters of concentrated nitric acid plus 15 milliliters of Millipore water) was used to dissolve 1.0 g of manganese metal for use in an atomic absorption spectrophotometer. The manganese metal was entirely dissolved in this solution when it was heated to 60 °C for ten minutes. The solution was cooled and added to a volumetric flask, and Millipore water was added to a total volume of 1000 mL.

2.1.4. Determination of Manganese Levels in Yeast Cells

Using an atomic absorption spectrophotometer (AAS) (Shimadzu Scientific Instrument Inc., Columbia, MD, USA), the amount of manganese in yeast cells was measured. An adapted version of Demirci and Pometto’s [25] methodology was utilized to prepare samples for atomic absorption spectroscopy (AAS). After the yeast sample was centrifuged for 15 min at 10,000 rpm and 4 °C, the supernatant was then removed. To remove all of the growth media that had adsorbed on the surface, the cells were washed three times with 0.9% saline water. A 300 mL Kjeldahl flask was filled with 0.1 g of dried yeast. After 5.0 mL of concentrated nitric acid was added to the dry material, it was heated to 160 °C until the violent reaction subsided. After an addition of 2.0 mL of concentrated sulfuric acid and continued boiling of the mixture, concentrated nitric acid was gradually added until the mixture was colorless. The heating procedure continued until a dense sulfuric acid fume was produced. After cooling, the contents were filtered into a volumetric flask of 50 milliliters, and the proper volume was adjusted by adding distilled water. Using a flame atomic absorption spectrophotometer, the sample’s absorbance was determined at 213.9 nm.

2.2. Horticultural Experiment

Because grapes are grown on a variety of soil types, from clay to sandy, their nutritional requirements differ depending on the type of soil. For this reason, it is necessary to analyze the soil in order to determine the necessary rates of fertilization. To ascertain the physical and chemical characteristics, soil samples were collected at two depths: 0–30 and 30–60 cm below the soil’s surface.
The results of the soil analysis (Table 1) indicate that the texture of the soil was loamy, EC ranged from 0.4 to 0.5 ds/m, pH was 8.4, and CaCO3 ranged from 1.2 to 2.0%. Accordingly, the soil in this location is loamy, non-saline, and non-calcareous.
Flame Seedless grapevines (Vitis vinifera L.), approximately ten years old, were planted 1.5 × 3.5 m apart under a flood irrigation system and trained using a bilateral horizontal cordon system. Grapevines underwent spur pruning (each with 2–3 eyes) at an individual grove in Samannud district, Gharbiya governorate, Egypt.
Three replicates were arranged in a randomized complete block design (RCBD) to set up the experiment. Both frozen and active fresh yeast enriched with manganese were sprayed at concentrations of 10 or 20 cm3/L twice in each season; the first was carried out before pollination, and the second was conducted three weeks after pollination. These treatment groups were compared with manganese sulfate at 2.0 g/L (as a control) and manganese chelate (12% w/w amino and organic acids) at 2.0 g/L (as a farm application). The treatments were arranged as follows:

2.2.1. Treatments

  • T1: Manganese sulfate at 2.0 g/L (as a control).
  • T2: Manganese chelate at 2.0 g/L (as a farm application).
  • T3: Active fresh yeast enriched with manganese at 10 cm3/L.
  • T4: Active fresh yeast enriched with manganese at 20 cm3/L.
  • T5: Frozen yeast enriched with manganese at 10 cm3/L.
  • T6: Frozen yeast enriched with manganese at 20 cm3/L.

2.2.2. Measurements

Vegetative Measurements

Five branches from each vine were selected in mid-July, and then the fifth fully developed mature leaf from the stem tip of each was taken to measure the average leaf area (cm2) [26] using a planimeter model (LI-3100; LI-COR Inc., Lincoln, NE, USA). The diameter and average shoot length were measured in centimeters. The number of leaves and shoots was counted.

Chemical Determinations

Leaf Total Chlorophyll
Fresh leaf samples were used to measure the total chlorophyll content in leaves using a Minolta chlorophyll meter (spad, 501), which measures chlorophyll in units of 100 mg/g of fresh weight.
Leaf Mineral Content
In order to ascertain the mineral contents of the leaves, samples of twenty leaves, comprising the blade and petiole (the sixth leaf from the shoot tip) of each vine, were taken in late July. The leaves were rinsed in distilled water and dried in the oven at 60–70 °C to reach a consistent weight. Following the method used by Jackson [27], the dried samples were ground using a stainless steel knife mill, and 0.2 gm of the powdered material of each sample was digested with a 1:10 (v/v) mixture of perchloric acid and sulfuric acid. Nitrogen was determined using the method described by Pregl [28], whereas the colorimetric method employed by Truog and Meyer [29] was used for determining phosphorus. Potassium was determined using a flame photometer according to Mason’s method [30]. Iron, zinc, and manganese were measured using an atomic absorption apparatus according to the methods used by Cotteine [31].

Yield and Fruit Properties

  • Yield/vine (kg)
The crop was picked at the ripening stage when TSS% reached 16% and color covered all bunch berries. Cluster numbers on each vine were counted and weighed in order to estimate the total yield per vine (kg).
Fruit Properties
1.1.
Physical Properties
The weight of 100 berries (g), their juice weight (g), their average cluster dimension (length and width in cm), and their average cluster weight (g) were measured.
1.2.
Chemical Properties
The total soluble solids percentage (TSS%) in berry juice was determined using a T/C hand refractometer Instrone, Brixreadings 0–30 ranges (Model 10430, Bausch and Lomb Co., Irvine, CA, USA), and the total titratable acidity percentage was reported as tartaric acid/100 mL of juice [32].

2.2.3. Statistical Analysis

An analysis of variance was performed on all the data in accordance with the methods used by Snedecor and Cochran [33]. Statistically, the least significant difference (LSD) test was used to analyze significant differences between means at p ≤ 0.05 [34]. The Co-Stat program was used to perform the statistical analysis (Co-Stat version 6.303).

3. Results

3.1. Microbiological Experiment

In this work, two distinct strategies for enriching yeast with manganese as a trace element were used. Manganese was supplied to the liquid medium immediately after the yeast was inoculated (non-growth phase) in the first approach and after 24 h of incubation (growth phase) in the second method for integration. Figure 1 illustrates the manganese content in yeast cells during growth and non-growth phases with varying manganese sulfate concentrations in the culture medium. The results indicate that when the amount of manganese sulfate in the medium grew, so did the amount of manganese in yeast cells. Manganese accumulation in yeast cells was 99.93% higher at a 0.4 g/L manganese concentration throughout the media than it was at a 0.0195 g/L manganese concentration (Figure 1).
The effect of manganese on the yeast cell growth biomass was calculated using a UV spectrophotometer to measure manganese absorbance. Figure 2 depicts the influence of manganese on yeast cell development. As demonstrated in the figure, the OD of manganese sulfate alone was not changed; however, the OD of yeast cell biomass was increased due to the manganese concentration in the medium.

3.2. Horticultural Experiment

The results presented in Table 2 indicate that the highest significant values of nitrogen (2.20 and 2.42%) were found in the leaves treated using frozen yeast enriched with manganese at 20 cm3/L as a foliar spray. The second highest nitrogen levels occurred in the group enriched with 10 cm3/L of the same treatment in both seasons, while the lowest values of nitrogen (1.33 and 1.55%) were recorded from the manganese sulfate treatment (control) used as a foliar spray in the two seasons. There were no significant differences in phosphorus percentage in the leaves among the treatments in the two experimental seasons. As for the potassium percentage in leaves, spraying active fresh yeast at 20 cm3/L had a positive effect and resulted in the highest values (2.18 and 2.40%) in the two seasons, followed by the frozen yeast at 20 cm3/L; however, the difference was not significant. The lowest values of potassium in the leaves (1.03 and 1.25%) were observed due to spraying manganese sulfate at 2.0 g/L. This was true in the two successive seasons.
The results shown in Table 3 indicate that the frozen yeast extract enriched with manganese at a rate of 20 cm3/L resulted in significantly higher values of Fe (107.0 and 109.3 ppm), Zn (55.80 and 56.92 ppm), and Mn (49.53 and 50.65 ppm) in both seasons. Meanwhile, the lowest values of Fe (99.7 and 101.0 ppm), Zn (29.50 and 30.62 ppm), and Mn (19.73 and 20.85 ppm) were obtained when the grapevines were sprayed with manganese sulfate treatment in the two seasons.
The results presented in Table 4 and Figure 3 and Figure 4 show that spraying grapevines with frozen yeast enriched with manganese at 20 cm3/L resulted in a significant increase in growth parameters such as shoot length, number of leaves per shoot, and leaf area compared with the other treatments. The increasing concentration of frozen yeast enriched with manganese in this study was associated with the promotion of growth. The maximum values of shoot length, number of leaves per shoot, leaf area, and chlorophyll content were observed on the vines receiving the frozen yeast enriched with manganese at 20 cm3/L, followed by 10 cm3/L of the same treatment in both experimental seasons, while the vines treated with manganese sulfate and manganese chelate as foliar applications recorded lower values in both seasons. Regarding shoot diameter, no significant difference was detected among the treatments.
The results presented in Table 5 and Figure 5 and Figure 6 illustrate that significantly high values of cluster number per vine, cluster weight, weight of 100 berries, and yield (kg) in the two seasons were obtained from the frozen yeast enriched with manganese applied as a spray at 20 cm3/L. Meanwhile, manganese sulfate (control) recorded the lowest number of clusters per vine, cluster weight, weight of 100 berries, and yield per vine in the first and second seasons.
The results in Table 6 show that treating Flame Seedless grapevines using yeast extract enriched with manganese significantly improved the cluster length, cluster width, and juice weight of 100 berries compared with the other treatments. Spraying frozen yeast extract enriched with manganese at 20 cm3/L gave the highest values of the cluster length, cluster width, and juice weight of 100 berries in both experimental seasons. Meanwhile, spraying vines with manganese sulfate recorded the lowest values of the cluster length, cluster width, and juice weight of 100 berries.
As shown in Table 7, spraying frozen yeast extract enriched with manganese at 20 cm3/L scored the highest values of TSS. Regarding acidity, manganese sulfate treatment gave the highest values, while frozen yeast extract enriched with manganese at 20 cm3/L scored the lowest values in both seasons, with a significant difference among the treatments.

4. Discussion

Manganese (Mn) is essential for oxidation and reduction activities in plants, such as electron transport during photosynthesis. In addition, manganese has a function in the synthesis of chlorophyll and is necessary for the photosystem. Manganese is an activating element that stimulates more than 35 different enzymes [12]. Using fertilizers containing manganese improves the rate at which carbohydrates like starch are synthesized and photosynthesized. A manganese shortage lowers the efficiency of photosynthesis, which lowers agricultural yield and quality. This is due to the role of manganese in activating enzymes involved in the metabolism of carbohydrates and nitrate reduction.
The microbiological field is helpful in increasing the efficiency of macro- and micro-fertilizers such as manganese when turning minerals into nanomaterials. Yeasts have been employed as a means of delivering mineral supplements because of their high protein content and capacity to assimilate metals into their cells, facilitated by their strong cell wall binding to metal ions, as well as their large biomass, which increases the ability of yeast cells to accumulate metal ions. It is well known that yeasts can gather metal ions from aqueous solutions through a variety of physicochemical processes. Using Saccharomyces cerevisiae yeast as a carrier for manganese sulfate increased the concentration of manganese in the medium with a 0.4 g/L manganese concentration by 99.93% compared to the medium with a 0.0195 g/L manganese concentration. In prior research, 75 mg/L−1 of manganese sulfate was incorporated into yeast cells [35].
The two techniques for the manganese enrichment of yeast did not differ significantly. Consequently, the first strategy (non-growth phase) was selected in order to reduce the possibility of medium contamination. Our findings indicate that while manganese sulfate had no passive influence on yeast cell biomass, the quantity of manganese in the medium enhanced the OD of yeast cell biomass. Previous reports have indicated that the ash of yeasts cultivated in diverse substrates often contains a wide range of substances. These findings showed that Cu2+ and Mn2+ ions induce cell death, starting at several millimolar levels [36]. Various amounts of copper, zinc, and manganese sulfate salts applied to Saccharomyces cerevsiae colonies decreased cell vitality, and colonies became inactive from a biological perspective at greater concentrations of microelements [35]. The concentrations of the trace minerals and the method of addition had an impact on the biomass increase. The best outcome of the studies reported in this study was 14 g/L of yeast biomass with an enriched content of accumulated microelements, which included 33.9 mg of manganese, 1143.4 mg of zinc, and 1145.8 mg of copper.
Previous investigations using yeast revealed that certain metals, such as copper, caused yeast cells to expand quickly over the course of 13–20 h, during which time the oxygen demand outpaced the oxygen supply [37]. Therefore, it is possible to conclude that the medium’s composition is primarily responsible for the growth of yeast in the presence of trace elements, as it contributes to the yeast cells’ constant oxygen supply and promotes the growth of the yeast, as well as its capacity to incorporate trace elements from the medium in high concentrations.
Natural sources (compost, seaweed extracts, yeast, etc.) are crucial to food safety and human health [38,39,40,41]. Therefore, farmers are growing more interested in employing natural sources as bio-control agents in agriculture to ensure food safety [42,43]. In this regard, yeast is a naturally occurring (harmless and nonpolluting) component that contains many minerals, particularly N, P, and K, as well as proteins, vitamin B, and natural hormones like cytokinin and IAA. These factors may be connected to the effects of yeast extracts. It has been discovered that axeins, hormones, vitamins, chelating agents, and yeast enzymes stimulate cell growth and division, nutrition absorption, protein synthesis, and net photosynthesis [44,45].
However, crop development is positively impacted by yeast application [46,47]. In the present horticultural experiment, when the frozen yeast enriched with manganese was sprayed on grapevines, the rate of 20 cm3/L had a favorable effect on shoot length and diameter, number of leaves per shoot, leaf area, chlorophyll content, cluster weight, yield, weight of 100 berries, TSS, and leaf mineral content. In this respect, many earlier research studies showed similar conclusions [48,49,50,51,52]. Treating ‘Keitte’ mango trees with 0.2% yeast spray once they had fully blossomed proved to be highly effective in boosting yield and its constituents, as well as enhancing fruit quality [48]. Moreover, applying algae extracts to sour orange trees twice at 1, 2, and 3% after fruit set improved fruit quality; this was attributed to improved fruit length, width, fresh weight, and size, as well as fruit moisture, fruit juice, fruit peel moisture, total soluble solids, ascorbic acid content in the juice, and peel thickness [49]. Furthermore, spraying Flame Seedless grapevines with GA3 plus 0.4% active dry yeast resulted in a heavier and less compact cluster, faster ripening, and good berry quality [50]. On the other hand, applying 8% yeast and yeast enriched with zinc to grapes improved fruit chemical characteristics, such as soluble solid content, and some physical characteristics, including the cluster width and weight of 100 berries [51,52].

5. Conclusions

The above-mentioned research led to the conclusion that microbiology can be used to develop a form of bio-fertilizer (green-nano fertilizer) since manganese (one of the essential micronutrients) was enriched into the yeast as a new addition to the fertilizing field. When the new fertilizer was applied to the grape, the results were positive. As a result, the green-nano fertilizer can be utilized as a low-concentration and low-cost alternative to chemical fertilizers, thereby mitigating pollution caused by the use of chemical fertilizers.

Author Contributions

Conceptualization, M.M.S.S. and S.R.H.; methodology, S.R.H. and R.S.A.-H.; data curation, M.M.S.S. and R.S.A.-H.; writing—original draft preparation, S.R.H., M.M.S.S. and R.S.A.-H.; writing—review and editing, A.M.A.-S. and M.H.F.; supervision, A.M.A.-S. and M.H.F.; funding acquisition, A.M.A.-S. All authors have read and agreed to the published version of the manuscript.

Funding

This research was funded by Researchers Supporting Project number (RSP2024R334), King Saud University, Riyadh, Saudi Arabia.

Data Availability Statement

The original contributions presented in the study are included in the article, further inquiries can be directed to the corresponding authors.

Acknowledgments

The authors extend their appreciation to the Researchers Supporting Project number (RSP2024R334), King Saud University, Riyadh, Saudi Arabia.

Conflicts of Interest

The authors declare no conflicts of interest.

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Agronomy 14 01464 g001
Figure 1. Effect of different methods for enrichment yeast with manganese.
Figure 1. Effect of different methods for enrichment yeast with manganese.
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Figure 2. Effect of manganese sulfate on yeast cell growth.
Figure 2. Effect of manganese sulfate on yeast cell growth.
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Figure 3. The effect of different treatments on leaf area content in the two seasons. Means having the same letters in each season are not significantly different at 5% level.
Figure 3. The effect of different treatments on leaf area content in the two seasons. Means having the same letters in each season are not significantly different at 5% level.
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Agronomy 14 01464 g004
Figure 4. The effect of different treatments on chlorophyll content in the two seasons. Means having the same letters in each season are not significantly different at 5% level.
Figure 4. The effect of different treatments on chlorophyll content in the two seasons. Means having the same letters in each season are not significantly different at 5% level.
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Agronomy 14 01464 g005
Figure 5. The effect of different treatments on the yield per vine in the two seasons. Means having the same letters in each season are not significantly different at 5% level.
Figure 5. The effect of different treatments on the yield per vine in the two seasons. Means having the same letters in each season are not significantly different at 5% level.
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Agronomy 14 01464 g006
Figure 6. The effect of different treatments on the weight of 100 berries in the two seasons. Means having the same letters within a column are not significantly different at 5% level.
Figure 6. The effect of different treatments on the weight of 100 berries in the two seasons. Means having the same letters within a column are not significantly different at 5% level.
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Table 1. The experimental soil’s physical and chemical characteristics.
Table 1. The experimental soil’s physical and chemical characteristics.
Physical Analysis
Soil DepthSand%Silt%Clay%TexturepHEC ds/mCaCO3%Organic Matter%
0–30 cm10.84445.2loamy8.40.51.21.6
30–60 cm12.84443.2loamy8.40.42.01.1
Chemical analysis
Soil depthN%P%K%Ca%Mg%Fe ppmZn ppmMn ppm
0–30 cm0.130.60.94.21.17.83.43.2
30–60 cm0.100.60.63.40.95.52.41.8
Note: The soil physical and chemical characteristics were determined at the Soils and Water Use Department, National Research Centre, Egypt.
Table 2. The effect of active fresh and frozen yeast enriched with manganese on N, P, and K percentage in the leaves of Flame Seedless grapes.
Table 2. The effect of active fresh and frozen yeast enriched with manganese on N, P, and K percentage in the leaves of Flame Seedless grapes.
TreatmentN%P%K%
1st Season2nd Season1st Season2nd Season1st Season2nd Season
T11.33 f1.55 f0.40 a0.62 a1.03 d1.25 d
T21.47 e1.69 e0.48 a0.70 a1.13 c1.33 c
T31.73 d1.95 d0.30 a0.52 a1.94 b2.16 b
T41.87 c2.09 c0.32 a0.54 a2.18 a2.40 a
T51.98 b2.20 b0.38 a0.60 a1.98 b2.20 b
T62.20 a2.42 a0.40 a0.62 a2.13 a2.35 a
Means having the same letters within a column are not significantly different at 5% level.
Table 3. The effect of active fresh and frozen yeast enriched with manganese on Fe, Zn, and Mn ppm in the leaves of Flame Seedless grapes.
Table 3. The effect of active fresh and frozen yeast enriched with manganese on Fe, Zn, and Mn ppm in the leaves of Flame Seedless grapes.
TreatmentFe ppmZn ppmMn ppm
1st Season2nd Season1st Season2nd Season1st Season2nd Season
T199.7 d101.0 d29.50 f30.62 f19.73 f20.85 f
T2105.0 b106.3 b32.73 e33.85 e22.10 e23.22 e
T398.8 d99.9 d49.50 c50.62 c41.90 d43.02 d
T4102.0 c103.3 c47.36 d48.48 d44.83 c45.95 c
T5104.0 b105.3 b52.40 b53.52 b47.80 b48.92 b
T6107.0 a109.3 a55.80 a56.92 a49.53 a50.65 a
Means having the same letters within a column are not significantly different at 5% level.
Table 4. The effect of active fresh and frozen yeast enriched with manganese on shoot length, shoot diameter, and no. of leaves/shoot of Flame Seedless grapes.
Table 4. The effect of active fresh and frozen yeast enriched with manganese on shoot length, shoot diameter, and no. of leaves/shoot of Flame Seedless grapes.
TreatmentShoot Length (cm)Shoot Diameter (mm)No. of Leaves/Shoot
1st Season2nd Season1st Season2nd Season1st Season2nd Season
T187.00 e89.03 e0.46 a0.48 a14.66 bc16.01 bc
T289.00 de91.10 de0.46 a0.47 a14.00 c16.03 c
T391.00 cd93.23 cd0.43 a0.46 a15.00 bc17.18 bc
T494.33 c96.35 c0.46 a0.46 a18.00 a20.14 a
T5100.33 b102.43 b0.43 a0.46 a16.00 b18.22 b
T6107.00 a109.01 a0.50 a0.51 a19.33 a21.40 a
Means having the same letters within a column are not significantly different at 5% level.
Table 5. The effect of active fresh and frozen yeast enriched with manganese on the number of clusters/vine and the cluster weight of Flame Seedless grapes.
Table 5. The effect of active fresh and frozen yeast enriched with manganese on the number of clusters/vine and the cluster weight of Flame Seedless grapes.
TreatmentNo. Clusters/VineCluster Weight (g)
1st Season2nd Season1st Season2nd Season
T111.00 e13.05 e343.0 c349.3 c
T214.00 d16.13 d453.3 b468.3 b
T314.66 cd16.70 cd473.6 b478.6 b
T416.33 b18.42 b490.0 b485.0 b
T515.66 bc17.43 bc476.0 b477.0 b
T618.33 a21.00 a553.0 a560.0 a
Means having the same letters within a column are not significantly different at 5% level.
Table 6. The effect of active fresh and frozen yeast enriched with manganese on the cluster length, cluster width, and juice weight of 100 berries of Flame Seedless grapes.
Table 6. The effect of active fresh and frozen yeast enriched with manganese on the cluster length, cluster width, and juice weight of 100 berries of Flame Seedless grapes.
TreatmentCluster Length (cm)Cluster Width (cm)Juice wt./100 Berries (g)
1st Season2nd Season1st Season2nd Season1st Season2nd Season
T117.33 c19.19 c14.61 c16.50 c208.14 d213.17 d
T221.33 b23.42 b16.18 bc18.16 bc217.55 d225.16 d
T322.00 b24.17 b16.31 abc18.26 abc235.37 c245.11 c
T423.00 ab25.01 ab16.74 ab18.83 ab263.53 b271.82 b
T522.66 b24.84 b16.41 ab18.35 ab244.28 c249.11 c
T625.00 a27.93 a18.12 a20.10 a278.64 a280.36 a
Means having the same letters within a column are not significantly different at 5% level.
Table 7. Effect of active fresh and frozen yeast enriched with manganese on TSS and acidity in the juice of Flame Seedless grapes.
Table 7. Effect of active fresh and frozen yeast enriched with manganese on TSS and acidity in the juice of Flame Seedless grapes.
TreatmentTSS%Acidity%
1st Season2nd Season1st Season2nd Season
T116.80 d17.32 d0.67 a0.70 a
T217.26 cd18.76 cd0.64 a0.67 a
T317.73 cd18.59 cd0.58 b0.60 b
T419.26 ab20.29 ab0.56 bc0.59 bc
T518.13 bc19.24 bc0.53 c0.54 c
T620.33 a21.29 a0.53 c0.52 c
Means having the same letters within a column are not significantly different at 5% level.
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MDPI and ACS Style

Al-Saif, A.M.; Abdel-Hak, R.S.; Saleh, M.M.S.; Farouk, M.H.; Hamed, S.R. Green-Nano Manganese and Its Impact on the Growth, Yield, and Fruit Properties of Flame Seedless Grapes. Agronomy 2024, 14, 1464. https://doi.org/10.3390/agronomy14071464

AMA Style

Al-Saif AM, Abdel-Hak RS, Saleh MMS, Farouk MH, Hamed SR. Green-Nano Manganese and Its Impact on the Growth, Yield, and Fruit Properties of Flame Seedless Grapes. Agronomy. 2024; 14(7):1464. https://doi.org/10.3390/agronomy14071464

Chicago/Turabian Style

Al-Saif, Adel M., Rasha S. Abdel-Hak, Mohamed M. S. Saleh, Mohammed H. Farouk, and Shimaa R. Hamed. 2024. "Green-Nano Manganese and Its Impact on the Growth, Yield, and Fruit Properties of Flame Seedless Grapes" Agronomy 14, no. 7: 1464. https://doi.org/10.3390/agronomy14071464

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