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

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.