Investigation of the effect of wood vinegar on the growth and development of aronia (Aronia melanocarpa)

This study examines the effects of wood vinegar (WV) on the growth and development parameters of chokeberry (Aronia melanocarpa) seedlings, a plant of significant agricultural and medicinal value due to its high antioxidant content. The research was conducted under controlled conditions to evaluate the impact of different WV concentrations on morphological traits such as root collar diameter, shoot length, root length, and shoot number. The experiment utilized in vitro-propagated chokeberry seedlings, grown in a standardized medium composed of cocopeat, peat, and perlite (2:2:1 ratio). Six WV concentrations %0,01, %0,1, %0,5, %1, %5 ve %10 and a control group (distilled water) were applied foliarly over a 9-week period. Growth parameters were measured at the end of the 10th week, and data were analyzed using one-way ANOVA and post-hoc Tukey HSD tests. Key findings revealed that low WV concentrations (%0,1 and %0,01)significantly enhanced root collar diameter (1.29 mm and 1.21 mm, respectively) compared to the control (1.07 mm). Shoot length was highest at %0,1 WV (9.13 cm), while root length peaked at %0,01 WV (9.71 cm). Shoot count also increased notably with %1 and %0,1 WV. However, higher concentrations (e.g., %1 WV) showed inhibitory effects, underscoring the dose-dependent response of WV. Survival rates were highest at %1 WV (62.5%), whereas %5 WV resulted in severe phytotoxicity (0.96% survival). The study concludes that WV, particularly at low concentrations, acts as a potent biostimulant for chokeberry seedlings, improving vegetative growth and root development. These results align with existing literature on WV's role in sustainable agriculture, highlighting its potential as an organic alternative to synthetic growth enhancers. Future research should explore WV's mechanisms of action, field applicability, and interactions with soil microbiota to optimize its use in commercial chokeberry cultivation.