Agriculture Reference
In-Depth Information
The application of the chemical fertilizer was performed based on the phenological growth
stages: Poly-Feed 11:44:11 + Me (initial fertilization immediately following the completion
of planting); Poly-Feed 20:20:20 + Me (
supplementary nutrition during the intensive
vegetative development and flower buds appearance, 2 times within a 7 to 10 days' interval);
Poly-Feed 16:8:32 + 2MgO + Me in conjunction with the Multi-Cal 15.5:0:0 + 26.5 CaO
and Multi-K Mg 12:0:43 + 2MgO (
supplementary nutrition
during the flowering, pollination
and fruit set, every 10 days). All the above mentioned combinations of the chemical
fertilizer were applied in concentration of 1-1.5 g plant
-1
.
Soil Microbiological Analysis
Soil samples for microbiological analysis were taken twice during the
growing seasons
and calculated as an average number of colony forming units (CFUs) in the plate. Total
numbers of microorganisms, the number of fungi, actinomycetes,
Azotobacter
and
oligonitrophils were determined on agar plates by the Serial Dilution Plate method. The
medium used for enumeration of total numbers of microorganisms, fungi, actinomycetes and
oligonitrophils was soil agar, Czapek's medium, Krasilnikov medium and Fyodorov medium,
respectively.
Azotobacter
number
was
determined
on Fyodorov medium by the fertile drops
method (Pochon and Tardideux, 1962).
The incubation for t h e total number of
microorganisms and actinomycetes took 7 days, and 5, 4 and 2 days for fungi,
oligonitrophils and
Azotobacters
, respectively, at the temperature of 28°C.
Generative Potential and Fruit Quality Traits
During the two-year research period, fruit number per plant, yield per plant,
morphometric and chemical fruit properties were monitored. Fruit were counted from each
plant in order to determine the total fruit number per plant. Yield per plant was obtained by
collecting and weighing fruit from each harvest date during the season from April 25
th
to May
20
th
in both years of investigation.
To assess the fruit quality, a sample of 25 fruits per replication were randomly selected to
determine the average fruit weight using the METTLER balance
(± 0.01 g accuracy)
and
data were
expressed in g per fruit. Fruit dimensions (length, width and fruit shape index)
were also determined in the samples by the ‗Inox' Vernier scale (± 0.05 mm accuracy) and
data were expressed in mm.
Chemical Analysis
Fruit Sample Preparation
The fruits of 'Clery', 'Joly' and 'Dely' strawberries were sampled in triplicate at optimal
ripening stage and 100 g fruits per sampling were taken for biochemical analysis and stored at
-20 °C for subsequent extraction. Samples were frozen by pouring into liquid nitrogen and
homogenized using a stainless steel blender. Grinded sample (4.0 g) was vigorously stirred
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