Response of Growth, Yield and Fruit Quality of Squash Plants to Foliar Application with Potassium Silicate and Magnesium Sulfate under High Temperature Stress

Abstract

The present study aimed to improve the green color degree of fruits under high temperature stress during this period of cultivation (beginning of July) as well as to enhance the productivity of squash cv. Esqania by using foliar spray with potassium silicate and magnesium sulfate. In the field experiment, squash plants were sprayed with potassium silicate at rates of 0, 250, 500 and 750ppm and magnesium sulfate at rates of 0, 1000 and 2000 ppm. These field experiments were performed at a private farm in Dekerness district, Dakahlia Governorate, Egypt, in summer seasons of 2018 and 2019. The obtained results referred to that increasing potassium silicate rates from 250 up to 750 ppm gradually increased plant growth, leaf pigments, fruit yield and fruit quality parameters. The best treatment in this regard was 750ppm of potassium silicate compared to other rates. In addition, magnesium sulfate at 2000ppm recorded significantly increase in the above mentioned parameters of squash plant compared to the other one under study. The highest values of all the measured parameters were obtained from the potassium silicate rate of 750ppm combined with magnesium sulfate rate at 2000 ppm compared to control during both seasons. In conclusion, the results of this study suggest that using of potassium silicate and magnesium sulfate as foliar application improved squash plants growth and productivity and fruits green color degree may be attributed to the physical role of the silicon as well as magnesium on enhancing chlorophyll formation or both under heat stress condition.

Zucchini squash yield response to fertilization with different doses and sources of Potassium

“…Potassium (K) participates in many physiological and biochemical activities in plants, including cationanion balance, water movement, osmoregulation, and energy transference (Hasanuzzaman et al, 2018;Nada & Metwaly, 2020). In addition, K directly participates in the activation of enzymes to produce proteins and carbohydrates, which determines the qualitative attributes of the fruit (Oosterhuis et al, 2014;Hasanuzzaman et al, 2018).…”