Soil and irrigation water characters were measured before the experiment in each season as shown in Tables (1and 2). Soil samples were collected from 0-30 and 30-60 cm depth and at 50 cm from the emitters in row and also between rows distances. Electrical conductivity (EC) was determined two times/ season (after berry set and at the end of the growth season) in 1: 5 soil water extraction using electrical conductivity apparatus. The soil reaction (pH) values were measured in 1:2.5 soils to water suspensions, respectively. Soil soluble Cations (Ca++, Mg++, Na+, K+) and Anions (CO3–, HCO3-, Cl-) were determined as meq/L in the same extract of EC. However, SO4– was calculated by difference between total Cations and Anions. Soil available nitrogen as well as the above soil properties was measured according to Knudsen et al., (1982). Also, available potassium was extracted using 1N ammonium acetate at pH 7 and measured by using flame photometrical method and phosphorus was extracted by 0.5N sodium bicarbonate and calorimetrically measured according to Knudsen et al., (1982). Also Sodium adsorption ratio (SAR) was calculated according to the follow equation:
Na+, Ca++ and Mg++ are soil soluble sodium, calcium and magnesium as meq/L, respectively.
Table (1): Mean values of some soil properties of the experimental site as an average of the two growing seasons.
Table (2): Some chemical properties of irrigation water
2. Vegetative growth parameters
Leaf area cm2 was measured in five mature leaves per vine (leaves of 5-7th position from the top of shoots) that collected after reach to maximum expended. It measured using leaf area meter, Chlorophyll a, b and total Chlorophyll content were determine in five mature leaves opposite to basal cluster which collected at the 1st week of May of both seasons then determined according to Wettstein (1957) and expressed as mg/100 g of fresh weight. Leaf proline content was determined using the same leaves and estimated using the acid ninhydrin method described by Bates, et al. (1973). Average shoot length (cm) was measured in six shoots/vine at the end of both growing seasons (when shoot apex becomes smaller, internodes being very short and leaves of top shoots seems smaller in size with yellowish color). Increment in shoot growth was measured using six shoots per vines starting at10 cm (10 and 12 March of both seasons, respectively) in length and every two weeks later tell harvesting time (last week of May). The increment in shoot length percent was calculated according the equation:
Increment in shoot growth %=
3. Vine vigor parameters
Internodes diameter and length (mm) of three basal internodes of six shoots/ vine were measured using vernier caliper tool at dormant period after each growing season. Pruning weight (Kg) per vine was recorded at the winter pruning time of both seasons. Also, the total carbohydrates of cane were determined at dormant time according to (Hedge and Hofreiter, 1962). Wood ripening coefficient was measured at the end of growing season using the same shoots per vine. It was measured by dividing the ripened part length of shoot (changing its color from greenish to brownish) by total shoot length according to Bouard (1966) as the following equation:
Wood ripening coefficient =
4. Leaf nutrients content
Five mature leaves opposite to cluster were collected and leaf nutrients were determinate in leaf dry samples as: N % using the modified micro-Kjeldahl apparatus as recommended by Pregl (1945), P% using coloremetrically method according to Snell and Snell (1967), K% by flame photometrically method according to Jackson (1973). The percentages of Mg, Ca, Cl and Na as well as Fe (ppm) were measured according to Wilde et al. (1985).
5. Yield and cluster characteristics
The harvesting time was done when berry juice SSC reached about 16% as recommended by Weaver (1976). At harvest date, cluster number/ vine were counted and four cluster/ vine were taken randomly for determination the average cluster weight (g), cluster length. Yield/ vine were calculated using cluster weight (g) multiplied by cluster number and expressed as kg/vine.
6. Berries quality
6.1. Berries physical quality
Berry removal force and firmness were measured in ten berries/ cluster using push and pull dynamometer apparatus with a thump (1mm) for measuring berry firmness and hooks tool of the same apparatus for determining berries removal force in gram-force. Data was multiplied by a standard factor (1gram-force=0.00980665 Newton) for transformation into Newton units. Berries diameter and length (mm) were measured in the same number of berries using digital vernier clipper.
6.2. Berries chemical quality
Berries juice chemical quality parameters as soluble solids contents (SSC %) was determined by handy refractometer and juice titratable acidity (%) was measured as mg of tartaric acid using NaOH (0.1N) in 100 ml of juice (A.O.A.C., 1995). SSC: Acid ratio was calculated using SSC % and titratable acidity% data. Moreover, anthocynins pigments of berries as a total was measured according to Hsia et al., 1965 and expressed as mg/100 g of fruits.
7. Statistical analysis
The obtained data was statistically analysis as the complete randomize block design with two factors using M-Statc computer software according to Snedecor and Cochran (1980). Treatments Means were compared using Duncan’s multiple ranges test according to Duncan (1955).