|Title:||葡萄摘心強度對結實及果實品質與成熟期之影響||Other Titles:||The Effect of the Intensity of Pinching on Fruit Setting, Quality and Maturity of the Kyoho Grapes.||Authors:||張清勤
|Issue Date:||Nov-1974||Publisher:||臺灣園藝學會||Journal Volume:||20||Journal Issue:||6||Start page/Pages:||320-323||Source:||中國園藝||Abstract:||
1. Fruit setting percentage of the Kyoho grapes increased if pinching was made on bearing shoots 3 to 5 days before flowering. The stronger the intensity of pinching on the vigorous boots, the higher the yield. High percentage of fruit setting was obtained when moderate pinching or removing growing point were made respectively on the shoots with moderate vigor or poor growth. Fruit setting percentage showed lowered when an excessive pinching was conducted to the later case.
2. Heavy and moderate pinching treatments resulted in an improvement of fruit quality in vigorous shoots, but only slight effect on the quality of grape on the less vigorus shoots. The differences were, however, not statistically significant in both cases.
3. The maturity of fruit was delayed for 3.2 to 6 days by pinching. It is indicated that an excess pinching resulted in a delay of ripening.
|Appears in Collections:||園藝系|
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