RESPONSE OF MANZANILLO OLIVE TREES TO NITROGEN AND BIOFERTILIZER UNDER NORTHERN WESTERN COAST CONDITION

Abstract

This study was conducted during two successive seasons, (1998/1999 and 1999/2000) in Bagoush region at Marssa Matrouh governorate. Eight years old of Manzanillo olive trees were used in this trail. This work was aimed to study the response of olive trces to nitrogen fertilizer and biofertilizer. Three doses of nitrogen (100%%, 75% and 50% of the recommended rate) with or without biofertilizer (BF) with or without biostimulant (BS) were used for this study. The biofertilizer which used in this experiment produced by soil microbiology unit, Desert Research Center, it contains a multi strains of Azotobacter spp., Azuspirillum spp. and Bacillus spp. The biostimulant produced by soil microbiology unit, Desert Research Center, it called Biomagic and contains amino acids, Vitamins, macroelements and microelements. Using 100% N significantly increased fruit set percentage, fruit retained, fruit yield. fruit physical characters, oil percentage and vegetative growth characters. In addition, the highest significant fruit and leaf content of N, P, K, Mn, Zn, Cu, and Fe was obtained with 100% N. Fruit set percentage, retained fruit percentage and yield were increased by BF, while, BF+BS increased fruit physical characters, oil percentage and vegetative growth characters. In addition, BF+BS increased fruit and leaf content of N, P, K, Mn, Zn, Cu, and Fe. The interaction between 100% N and BF+BS gave the highest significant fruit physical characters, oil percentage and average number of shoots/twig, while, 100% N with BF gave the highest fruit set percentage, fruit retained, fruit yield and most vegetative growth characters. In addition, the interaction between 100% N and BF+BS gave the highest significant fruit and leaf content of N, P, K, Mn, Zn, Cu, and Fe. It can be recommend that, using 100% N with BF+BS may be recommended to improve growth of olive trees under this study conditions and produce the best quality of fruit with highest oil percentage.