Articles
IMPROVED FRUIT SHAPE AND LESS RUSSETING OF APPLES BY USING GIBBERELLINS
Article number
329_25
Pages
137 – 139
Language
English
Abstract
Treatments with GA 4+7 (5 to 10 ppm) at anthesis and petal fall, too, improved the shape of Starking Delicious apples in terms of their length-to-diameter i.e.
L/D ratio.
Percentage of elongated fruits (with L/D ratio of 0.93 or more) has also been increased in treated trees up to 71 % from 36 % in untreated ones.
The same treatments carried out at petal fall and three times again in Golden Delicious orchard resulted in considerable decrease in russeting.
As much as 48 % of fruits were free of russeting as against only 16 % in untreated trees.
There was no influence on return bloom in trees of these cultivars, however, fruit set was reduced moderately in trees of the cv Golden Delicious.
L/D ratio.
Percentage of elongated fruits (with L/D ratio of 0.93 or more) has also been increased in treated trees up to 71 % from 36 % in untreated ones.
The same treatments carried out at petal fall and three times again in Golden Delicious orchard resulted in considerable decrease in russeting.
As much as 48 % of fruits were free of russeting as against only 16 % in untreated trees.
There was no influence on return bloom in trees of these cultivars, however, fruit set was reduced moderately in trees of the cv Golden Delicious.
Authors
T. Bubán, M. Rátz, L. Oláh
Keywords
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