EN
TR
Effects of Gibberellic Acid (GA) Applications on Müşküle Table Grape Variety on Production of Pickled Leaves and Raw Cellulose Contents of Leaves
Öz
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.
Anahtar Kelimeler
Ayrıntılar
Birincil Dil
İngilizce
Konular
Bahçe Bitkileri Yetiştirme ve Islahı
Bölüm
Araştırma Makalesi
Yayımlanma Tarihi
25 Haziran 2011
Gönderilme Tarihi
1 Ocak 2011
Kabul Tarihi
-
Yayımlandığı Sayı
Yıl 2011 Cilt: 25 Sayı: 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, ve 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 (01 Haziran 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 ve 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, c. 25, sy 2, ss. 42–45, Haz. 2011, [çevrimiçi]. Erişim adresi: 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 (01 Haziran 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, ve 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, c. 25, sy 2, Haziran 2011, ss. 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]. 01 Haziran 2011;25(2):42-5. Erişim adresi: https://izlik.org/JA87ZX77JA