الفهرس 
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Abstract
This study was carried out during 2013 and 2014 seasons on sixty uniform in vigour 9-years- old Flame seedless grapevines. The selected vines are grown in a private vineyard located at Kom El-Arab village, Matay district, Minia Governorate where texture of the soil is clay.
The target of this study was elucidating the impact of different concentrations and frequencies of Royal jelly application on growth, vine nutritional status, yield and quality of Flame seedless grapevines grown under Minia Region conditions.
All selected vines received the usual horticultural practices that are commonly applied in the vineyard. In order to achieve the goals of this study, the selected grapevines received one of the following ten Royal Jelly treatments:
1- Control (Vines sprayed with water).
2- Spraying the vines with royal jelly at 0.0125% (0.125 g per liter), once at growth start (last week of March).
3- Spraying the vines with royal jelly at 0.0125% (0.125 g per liter), twice at growth start (last week of March) and again just after berry setting (1st week of May).
4- Spraying the vines with royal jelly at 0.0125% (0.125 g per liter), three times; at growth start (last week of March), just after berry setting (1st week of May), and at three weeks later (last week of May).
5- Spraying the vines with royal jelly at 0.025% (0.25 g per liter), once at growth start (last week of March).
6- Spraying the vines with royal jelly at 0.025% (0.25 g per liter), twice at growth start (last week of March) and again just after berry setting (1st week of May).
7- Spraying the vines with royal jelly at 0.025% (0.25 g per liter), three times; at growth start (last week of March), just after berry setting (1st week of May), and at three weeks later (last week of May).
8- Spraying the vines with royal jelly at 0.05% (0.5 g per liter), once at growth start (last week of March).
9- Spraying the vines with royal jelly at 0.05% (0.5 g per liter), twice at growth start (last week of March) and again just after berry setting (1st week of May).
10- Spraying the vines with royal jelly at 0.05% (0.5 g per liter), three times; at growth start (last week of March), just after berry setting (1st week of May), and at three weeks later (last week of May).
Each treatment was replicated three times, two vines per each.
Randomized complete block design (RCBD) was adopted.
During both seasons, the following measurements were recorded to achieve the goals of the current study:
1- Vegetative growth characters including: the average main shoot length (cm) and leaf area (cm2), cane thickness (cm) and pruning wood weight (kg).
2- Leaf pigments namely chlorophylls a & b and total carotenoids (mg/ 100g FW).
3- Leaf content of N, P, K, and Mg.
4- Berry setting % and yield (Kg)
5- Physical and chemical properties of the fruits, which included cluster dimensions (length and width, cm) and cluster compactness, percentage of berries colouration, average berry weight (g) and dimensions (longitudinal and equatorial, cm) as well as berry shape index, percentage of total soluble solids (T.S.S. %) in the juice, percentage of total acidity (as gram tartaric acid / 100 ml juice), the ratio between T.S.S. and acid, in addition to the percentages of reducing sugars in the juice.
The proper statistical analysis was done. Treatment means were compared using new L.S.D. at 5%
The nearly same obtained data during 2013 and 2014 seasons could be summarized under the following main items:
1- Growth characters:
the 4 growth aspects name the main shoot length, the area, pruning wood weight and cane thickness where remarkably enhanced in response to treating the vines once, twice or thrice with the royal jelly at 0.0125 to 0.05% rather than non-application. There was a progressive increase in these growth aspects with increasing concentrations and frequencies of royal jelly.
2- Leaf chemical composition:
One, two, or three sprays of royal jelly at 0.0125 to 0.05% had material effect on enhancing chlorophylls a and b , total carotenoids, N, P, K, Mg, Ca, Zn, and Fe in the leaves of Flame seedless grapevines rather than non-application. The maximum values where recorded on vines that received 3 times applications with royal jelly at 0.05%. The untreated vines produced the minimum values.
3- Percentage of berry setting, yield, and cluster characters:
subject subjecting the vines for royal jelly ones, twice, or thrice at 0.0125 to 0.05% was very effective in enhancing berry setting %, yield expressed in weight and number of clusters per vines, weight and dimensions (length, with, and compactness) of clusters over the control treatment. The maximum values from economical point of view where recorded on the vines that treated twice with royal jelly at 0.025%. The untreated vines produced the minimum values.
4- Percentage of berries colouration:
The percentage of berries colouration was advanced by treating the vines with royal jelly at 0.0125 to 0.05% once, twice, or thrice comparing to the control treatment. The promotion was correlated with increasing concentrations and frequencies of royal jelly application. The best results in this aspect where observant due to treating vines 3 times with royal jelly at 0.05%.
5- Quality of berries:
Treating the vines once, twice or thrice with royal jelly at 0.0125 to 0.05% was very effective in enhancing quality of the berries in terms of increasing berry weight and dimensions, TSS %, and reducing sugars % while reducing the level of total acidity. The promotion was clearly associated with increasing concentrations and frequencies of royal jelly application. The best results with regard to fruit quality from an economical point of view were obtained when the vines were treated two times with royal jelly at 0.025%.
Conclusion:
Treating Flame seedless grapevines grown under Minia region conditions twice at growth start (last week of March) and again just after berry setting (1st week of May) with Royal jelly at 0.025% gave the best results with regard to yield and quality of the berries besides overcoming the serious problem of lower percentage of berry colouration.