ORIGINAL RESEARCH article
Front. Plant Sci.
Sec. Plant Nutrition
Volume 16 - 2025 | doi: 10.3389/fpls.2025.1659765
The Effects of Plant and Animal-Derived Aminoacid and Humic acid-based Biostimulants on Yield and Quality in the Wine Grape
Provisionally accepted
Filiz HALLAC TURK*
AYDIN KURT- Isparta Uygulamali Bilimler Universitesi Ziraat Fakultesi, Isparta, Türkiye
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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 -1 ), cluster weight (505.5 g), and 100-berry weight (608.4 g) were obtained with the HU+PAA combination. The application of HU+AAA resulted in a significant increase in anthocyanin content (1463 mg•100 g -1 FW), while the application of plant amino acids led to a notable increase in L-ascorbic acid content (8.60 mg•100 g -1 FW). Statistically significant differences were not observed between the treatments in terms of phenolic compound and flavanol contents.The creation of a heat map was informed by the data that was obtained, and principal component analysis (PCA) was subsequently performed. The findings indicated that biostimulant applications, particularly when used in combination, are efficacious in enhancing both yield and quality in the Öküzgözü grape variety.
Keywords: Grape, Plant-Derived amino acids, animal-derived amino acids, grape quality, Grape yield
Received: 04 Jul 2025; Accepted: 03 Sep 2025.
Copyright: © 2025 HALLAC TURK and KURT. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence: Filiz HALLAC TURK, Isparta Uygulamali Bilimler Universitesi Ziraat Fakultesi, Isparta, Türkiye
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