Evaluation of some Quantitative and Qualitative Characteristics of Pistachio Plant in Response to Amino Acid Compounds and Seaweed Extract

Pistachio is one of the most important horticultural products that plays an important role in exports and foreign exchange earnings of the country. In recent years, some nutritional and management problems have reduced the yield of this product. The current research was conducted to evaluate the foliar application effect of an amino acid Compound and seaweed extract on quantitative and qualitative yield of pistachio. The experiment was factorial experiment in a randomized complete block design with three replications. The treatments included an amino acid components (Aminosuren) and seaweed extract (Ascophyllum nodosum) both them at three levels (0, 1 and 2 mg.L-1). The results showed that all the studied traits, were significantly affected by Aminosuren treatment at a probability level of 1% except of open-shell percentage and width of pistachio cluster. The effect of seaweed extract on cluster weight, number of pistachios in cluster, cluster length, leaf chlorophyll and carotenoids were significant at a probability level of 1%. the interaction between amino acids and seaweed extracts showed that the highest cluster weight (68.33 g), number of pistachios in the cluster (28.33), cluster length (22.8 cm), Chlorophyll content (3.95 mg.kg-1) and carotenoids (0.759 mg.kg-1) were obtained from the treatment with 2mg/L of aminosuren and 2mg.l-1 of seaweed. According to the results, the combined application of amino acids and seaweed extract could play an important role in improving quantitative and qualitative traits of pistachio.