Attempts to Reduce the Harmful Effects of Salinity on the Growth and Productivity of the Flame Seedless Grapevines

Salinity poses significant challenges to viticulture by impairing water availability and nutrient uptake, leading to reduced vine vigor and fruit quality. So, this study aimed to reduce the effect of salinity on the growth and productivity of the flame seedless grapevines using Argenine (100 mg/L), Hydroxy proline (100 mgL), Magnetine (75 g/vine), and Microhysa (250 ml/vine) materials during 2021/2022 and 2022/2023 seasons under Sohag agroclimatic conditions. Through the two seasons, the vines received three additions with the mentioned materials at the growth start, after berry setting and one month later. Growth parameters (total leaf area/vine, and main shoot length), photosynthetic pigments (Total chlorophyll content, and Leaf proline), chemical composition including N, P, K, Ca, Mg, Cl, Na and Fe, yield, Cluster weight, berry weight, berry size, T.S.S, acidity, and T.S.S /acidity ratio were compared to the control treatment for the both investigated seasons. The results of this study revealed that the mixture of Argenine (100 mg/L), Hydroxy proline (100 mgL), Magnetine (75 g/vine), and Microhysa (250 ml/vine) materials recorded the best performance for reducing the harmful effects of salinity on the growth and productivity of the flame seedless grapevines during the two investigated seasons compared to all other treatments. The findings underscore the potential of integrating organic and biological approaches in vineyard management as effective strategies for alleviating salinity. This research contributes valuable insights into sustainable practices for grape cultivation in saline-prone areas, aiming to improve both yield and fruit quality in Flame Seedless Grapevines.