Enhancing Mango Productivity with Wood Vinegar, Humic Acid, and Seaweed Extract Applications as an Environmentally Friendly Strategy

Mahmoud Abdel-Sattar (), Laila Y. Mostafa and Hail Z. Rihan
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Mahmoud Abdel-Sattar: Department of Plant Production, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
Laila Y. Mostafa: Tropical Fruit Research Department, Horticulture Research Institute, Agricultural Research Centre, Giza P.O. Box 256, Egypt
Hail Z. Rihan: School of Biological and Marine Sciences/Plymouth, University of Plymouth, Plymouth PL4 8AA, UK

Sustainability, 2024, vol. 16, issue 20, 1-16

Abstract: Although chemical fertilization has gained a lot of attention due to its ability to increase the yield of fruit trees, it has been known to cause numerous environmental problems such as soil deterioration, alleviating beneficial microorganisms, and reducing fruit quality and safety. Hence, today, we aim to reduce these problems by using eco-friendly and sustainable biostimulants to promote nutritional status, yield, and quality. The effect of wood vinegar (WV) on mango production has yet to be investigated. Therefore, a field trial was conducted during the 2023 and 2024 seasons to evaluate the regulatory effect of individual and combined application of wood vinegar (WV), seaweed extract (SW), and humic acid (HA) on the performance of mango ( Mangifera indica L.) cv. Ewais. The results revealed that all treatments had a pronounced effect and significantly improved the total chlorophyll content (107.7 and 106.6%), leaf N (2.02 and 2.23%), P (0.38 and 0.4), and K (1.07 and 1.13%), as well as enhancing the quality of mango fruits by increasing fruit length (11.68 and 12.38 cm), fruit width (7.8 and 8.59 cm), total sugars (40 and 37.3%), and TSS (21.9 and 20.8%) while reducing the total acidity (64.3 and 69.0%) in the 2023 and 2024 seasons, respectively, compared with the control. Based on this study, the treatment of 2 L/ha seaweed + 2 L/ha humic acid + 2 L/ha wood vinegar combined had the greatest effect on enhancing Ewais mango fruit yield by up-regulating leaf mineral acquisition, antioxidant response, and sugar accumulation. This study supports the application of HA and SW in combination with WV to improve mango fruit yield and quality.

Keywords: biostimulants; chemical characteristics; eco-friendly; environmental; fertilizer; physical characteristics; sustainable (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2024
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