EN
TR
Effects of Gibberellic Acid (GA) Applications on Müşküle Table Grape Variety on Production of Pickled Leaves and Raw Cellulose Contents of Leaves
Abstract
Grape leaf is a product of Anatolia vineyard culture, and a part of daily diet of us. It has been assessed as different flavor in other countries. It is one of the food components and it has been recently rediscovered as particularly dietary fiber. It is harvested some varieties from spring to midsummer, and it has been marketed for fresh and/or pickled con-sumption. In this study, the effects of repeated GA applications on Müşküle table grape variety grafted onto Kober 5 BB rootstock for suitable fresh or pickled consumption of leaves were investigated. Raw cellulose content of its leaves, and leaf size were determined. While GA applications affected raw cellulose content of the leaf significantly, they did not affect leaf weight, leaf area, leaf volume and leaf water content.
Keywords
Details
Primary Language
English
Subjects
Horticultural Production
Journal Section
Research Article
Publication Date
June 25, 2011
Submission Date
January 1, 2011
Acceptance Date
-
Published in Issue
Year 2011 Volume: 25 Number: 2
APA
Kara, Z., & Akın, A. (2011). Effects of Gibberellic Acid (GA) Applications on Müşküle Table Grape Variety on Production of Pickled Leaves and Raw Cellulose Contents of Leaves. Selcuk Journal of Agriculture and Food Sciences, 25(2), 42-45. https://izlik.org/JA87ZX77JA
AMA
1.Kara Z, Akın A. Effects of Gibberellic Acid (GA) Applications on Müşküle Table Grape Variety on Production of Pickled Leaves and Raw Cellulose Contents of Leaves. Selcuk J Agr Food Sci. 2011;25(2):42-45. https://izlik.org/JA87ZX77JA
Chicago
Kara, Zeki, and Aydın Akın. 2011. “Effects of Gibberellic Acid (GA) Applications on Müşküle Table Grape Variety on Production of Pickled Leaves and Raw Cellulose Contents of Leaves”. Selcuk Journal of Agriculture and Food Sciences 25 (2): 42-45. https://izlik.org/JA87ZX77JA.
EndNote
Kara Z, Akın A (June 1, 2011) Effects of Gibberellic Acid (GA) Applications on Müşküle Table Grape Variety on Production of Pickled Leaves and Raw Cellulose Contents of Leaves. Selcuk Journal of Agriculture and Food Sciences 25 2 42–45.
IEEE
[1]Z. Kara and A. Akın, “Effects of Gibberellic Acid (GA) Applications on Müşküle Table Grape Variety on Production of Pickled Leaves and Raw Cellulose Contents of Leaves”, Selcuk J Agr Food Sci, vol. 25, no. 2, pp. 42–45, June 2011, [Online]. Available: https://izlik.org/JA87ZX77JA
ISNAD
Kara, Zeki - Akın, Aydın. “Effects of Gibberellic Acid (GA) Applications on Müşküle Table Grape Variety on Production of Pickled Leaves and Raw Cellulose Contents of Leaves”. Selcuk Journal of Agriculture and Food Sciences 25/2 (June 1, 2011): 42-45. https://izlik.org/JA87ZX77JA.
JAMA
1.Kara Z, Akın A. Effects of Gibberellic Acid (GA) Applications on Müşküle Table Grape Variety on Production of Pickled Leaves and Raw Cellulose Contents of Leaves. Selcuk J Agr Food Sci. 2011;25:42–45.
MLA
Kara, Zeki, and Aydın Akın. “Effects of Gibberellic Acid (GA) Applications on Müşküle Table Grape Variety on Production of Pickled Leaves and Raw Cellulose Contents of Leaves”. Selcuk Journal of Agriculture and Food Sciences, vol. 25, no. 2, June 2011, pp. 42-45, https://izlik.org/JA87ZX77JA.
Vancouver
1.Zeki Kara, Aydın Akın. Effects of Gibberellic Acid (GA) Applications on Müşküle Table Grape Variety on Production of Pickled Leaves and Raw Cellulose Contents of Leaves. Selcuk J Agr Food Sci [Internet]. 2011 Jun. 1;25(2):42-5. Available from: https://izlik.org/JA87ZX77JA