TITLE

Alteration in Fruit Setting and Quality of Sweet, Sour and Duke Cherries Using N-Phenyl-Phthalamic Acid

AUTHOR(S)
Sayed Zia Nosrati; Abdollah Khadivi Khub
PUB. DATE
February 2013
SOURCE
Middle East Journal of Scientific Research;2013, Vol. 13 Issue 8, p1028
SOURCE TYPE
Academic Journal
DOC. TYPE
Article
ABSTRACT
The major cherry species grown commercially for their fruit are sweet and sour cherry (Prunus avium L. and Prunus cerasus L., respectively). Annual world production of cherries is about 2.5 million tons, which is split relatively evenly between sweet and sour cherry and Iran is one of major cherry producing countries in the world. Sweet cherries are best eaten fresh and its fruits have either dark red skin and flesh or yellow skin with a pink and yellow flesh. Sour cherries are excellent for cooking and are used mainly in pies, jams, juices and pastry products, although certain sour cherries are also excellent fresh. In this study, influence of N-phenylphthalamic acid (Nevirol 60 WP) on fruit setting and fruit quality of three sweet cherry, two sour cherry and one duke cherry genotypes was evaluated. The research results show that by using Nevirol 60 WPT we can improve the fruit setting. As a result of this process, the yield amount will increase, but fruit quality parameters (weight, length, width and diameter) were decreased. There is a significant difference between the reactions of different cultivars. It can be concluded that Nevirol 60 WP has a great effect on the improvement of yield amount, especially by good nutrient supply. Also before using Nevirol 60 WP, we have to take into consideration that the increased yield needs a higher nutrient supply.
ACCESSION #
90424033

 

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