Emel KAÇAL, İbrahim GÜR, Melih AYDINLI, Hakkı KOÇAL, Gökhan ÖZTÜRK, Halit YILDIZ, Murat CANSU, Süleyman AKOL, Ömer KARAMÜRSEL

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Farklı GA4+7 + BA Dozlarının Starkspur Golden Delicious Elma Çeşidinde Pas Oluşumu Üzerine Etkisi

Pas, meyve gelişiminin erken döneminde epidermal ve hipodermal hücre tabakasında başlayan fiziksel bir kusur olarak tanımlanır. Paslı meyvelerin pazar değeri bulunmamaktadır. Bu çalışma, çöğür anaç üzerine aşılı Starkspur Golden Delicious elma çeşidinde GA4+7 + BA uygulamalarının pas oluşumu üzerine etkisinin belirlenmesi amacıyla yürütülmüştür. Çalışmada üç farklı GA4+7 + BA (21, 42 ve 84 mg L-1) dozu kullanılmıştır. Uygulamalar tam çiçeklenme döneminden itibaren 10’ar gün arayla üç kez yapılmıştır. Uygulamaların yapıldığı her iki yılda da uygulama dozu ve paslı meyve oranı ile uygulama dozu ve pas skala değeri arasındaki ilişki önemli bulunmuştur. Deneme süresince en düşük paslı meyve oranı 84 mg L-1 uygulamasından elde edilmiş, yıllar arasında paslı meyve oranında farklılıklar ortaya çıkmıştır. Uygulamalara göre paslı meyve oranı 2015 yılında %75.59 (kontrol) - %26.90 (84 mg L-1), 2016 yılında ise %78.85 (kontrol) - %45.39 (84 mg L-1) arasında değişim göstermiştir.
Anahtar Kelimeler:

Malus x domestica, fizyolojik bozukluklar, bitki büyümesini düzenleyiciler, meyve kalitesi

Effect of Different GA4+7 + BA Doses on Russet Formation in Starkspur Golden Delicious Apple Variety

Russet is defined as a physical defect that begins in the epidermal and hypodermal cell layer during the initial stages of fruit development. Russeting fruits have no market value. This study was carried out to detect the effect of GA4+7 + BA on the formation of russeting on Starkspur Golden Delicious apple variety grafted on seedling rootstock. Three different GA4+7 + BA (21, 42 and 84 mg L-1) doses were used in the study. Applications were made three times for in 10-day intervals from the full bloom period. In both seasons, the relationship between application dose and russeting fruit ratio and application dose and russeting scale were found to be important. During the trial, the lowest fruit russeting rate was acquired from the application of 84 mg L-1, and the rusty fruit rate difference appeared between the years. As regards to the applications, the ratio of fruit russeting changed between 75.59% (control) - 26.90 (84 mg L-1) in 2015 and 78.84% (control) - 45.40 (84 mg L-1) in 2016.
Keywords:

Malus x domestica, physiological disorders, plant growth regulators, fruit quality,

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Meyve Bilimi-Cover
  • ISSN: 2148-0036
  • Başlangıç: 2013
  • Yayıncı: Meyvecilik Araştırma Enstitüsü Müdürlüğü
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