This study evaluated the effect of different leaf treatments carried out with a compound of calcium with amino acids and a calcium chloride standard solution on the mineral content in leaves and fruits, and on several quality parameters. Increased calcium in the fruit was associated with increased hardness and reduced incidence of bitter pit.
Adding amino acids may allow plants to adapt to saline conditions. A protein enzyme hydrolysate was applied to young Reviga cultivar melon plants in saline conditions. This produced an increase in plant height, leaf area, etc., depending on the levels of salinity used and the quantity of amino acids applied.
It is well known that there is a large increase in some amino acids, such as proline, that are produced in the cytoplasm of plant cells under conditions of high salinity and that this effect plays a very important role in the osmotic shock that occurs in these situations. The results show that the application of amino acids favours both a correct balance of the different nutrients in the leaves and higher final production, as it reduces the damage caused by high salinity.
The influence of amino acids during pollen-grain germination and on the viability of the fruit formed after fertilization of the flowers (setting) has been the subject of several studies, which have shown some of the actions of these organic molecules.
Terra-Sorb in protecting watermelon plants against ozone pollution (03)
