Şeftalide DNOC ile Seyreltme Denemeleri

Abstract

DNOC ile seyreltme denemeleri J.H. Hale ve Dixired şeftali çeşitlerinde uygulanmıştır. Hale için (%50 DNOC, 60 g/110 lt su) konsantrasyonu orta, (%50 DNOC, 90 g/100 lt su) konsantrasyonu ise kuvvetli seyreltme etkisi göstermiştir. 70 g/100 lt su, seyreltme etkisi göstermezken, 100 g/100 lt su, Dixired çeşidinde iyi seyreltme etkisi göstermiştir.

Keywords

• Şeftali
• DNOC
• Seyreltme

Thinning Trials with DNOC on Peaches

Abstract

Thinning trials with DNOC was Applied on J.H. Hale and Dixired peach varieties. For Hale, (%50 DNOC. 60 g/110 lt water.) Concentration had medium, (%50 DNOC, 90 g/ 100 lt water) concentration had heavy thinning effect. 70 g/100 lt water, has no sinning effect, 100 g/100 lt, water, showed good thinning effect on Dixired variety.

Keywords

• Peaches
• DNOC
• Thinning

References

1. Batjer, L.P. 1965. Fruit Thinning with Chemicals, USDA Agr. Information Bul. 289.
2. Childers, H.F., 1966. Modem Fruit Science, Horticultural Publication Rutgers-The State University, Nichal Avenue, New Brunswick, New Jersey.