ArticleFrontiers in plant science2025
The effects of plant and animal-derived aminoacid and humic acid-based biostimulants on yield and quality in the wine grape.
Article in Frontiers in plant science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
In recent years, biostimulants, which are of great importance in sustainable viticulture, are generally applied to plants at low doses via foliar application to regulate or enhance plant physiological processes, improve product vitality, yield, and quality, and overcome stress conditions. This study was conducted in Antalya, Turkey, in 2019 and 2020, to determine the effects of different biostimulant applications on yield and quality parameters in the Öküzgözü grape variety. The experiment was set up in a randomized block design with three replications. The treatments encompassed humic acid, plant-derived amino acids, animal-derived amino acids, and their combinations (HU+PAA and HU+AAA), with a control group receiving tap water. It is evident from the analysis of two-year averages that biostimulant applications have a considerable impact on the morphological characteristics of berries, including size, as well as on cluster characteristics and yield per cluster. The biochemical quality criteria also demonstrate a clear response to biostimulant application. The highest yield (13.20 kg·plant
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