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Influenţa produselor pe bază de Ga4+7 asupra gradului de legare şi calităţii fructelor de măr din soiul golden delicious

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dc.contributor.author PEŞTEANU, A.
dc.contributor.author CUMPANICI, A.
dc.date.accessioned 2022-02-16T12:15:01Z
dc.date.available 2022-02-16T12:15:01Z
dc.date.issued 2022
dc.identifier.citation PEŞTEANU, A., CUMPANICI, A. Influenţa produselor pe bază de Ga4+7 asupra gradului de legare şi calităţii fructelor de măr din soiul golden delicious. In: Universitatea Agrară de Stat din Moldova. Lucrări ştiinţifice. Vol. 55: Cadastru şi drept, 2022, pp. 153-157. ISBN 978-9975-64-271-2; 978-9975-64-328-3. en_US
dc.identifier.isbn 978-9975-64-271-2
dc.identifier.isbn 978-9975-64-328-3
dc.identifier.uri http://repository.utm.md/handle/5014/19401
dc.description.abstract The experimental orchard was placed in the “Accesal Group” Ltd., founded in 2009. The study subject was Golden Delicious apple variety grafted on M 26. The trees were trained as slender spindles. The distance of plantation is 4.0 x 2.0 m. The studied gibberellic acid was GA4+7, product Gerlagib LG and Gibbera, SL. To study the influence of the treatment on fructification and quality of Golden Delicious apple variety, four variants were experimented: 1. Control, no treatment; 2. Gerlagib LG, 0.5 l/hа; Gibbera, SL, 0.25 l/hа; Gibbera, SL, 0.50 l/hа. In was demonstrated, that products Gerlagib LG and Gibbera, SL in dose 0.5 l/ha may be included in the technologic system to stimulate fruit formation, productivity and quality of fruits, up to 3 times, starting from petal fall stage and continuing intervals of 7-10 days. en_US
dc.language.iso ro en_US
dc.publisher Universitatea Agrară de Stat din Moldova en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject apples en_US
dc.subject gibberellic acid en_US
dc.title Influenţa produselor pe bază de Ga4+7 asupra gradului de legare şi calităţii fructelor de măr din soiul golden delicious en_US
dc.type Article en_US


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