Ahmetli/Manisa yöresindeki farklı zeytin çeşitlerinde kimyasal seyreltme uygulamalarının meyve verim ve kalite özellikleri üzerine etkileri
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Dosyalar
Tarih
2017
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Ege Üniversitesi, Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Meyve seyreltmesi zeytin yetiştiriciliğinde meyve verim ve kalite artışının yanı sıra, periyodisitenin kontrolünde de yarar sağlayan bir uygulamadır. Meyve seyreltmesi; elle seyreltme, mekanik seyreltme, budama, kimyasal seyreltme gibi farklı yöntemlerle yapılabilir. Son yıllarda ise, çeşitli meyvelerin seyreltmesinde Naftalen Asetik Asidin Potasyum Tuzu (NAA) yoğun olarak kullanılmaya başlanmıştır. Bu çalışmada, ülkemizin sofralık çeşitlerinden olan Domat, Gemlik ve Memecik zeytin çeşitlerinde, NAA kullanılarak yapılan kimyasal meyve seyreltmesinin meyve verim ve kalitesi üzerine etkilerinin belirlenmesi amaçlanmıştır. 2015 ve 2016 yılları arasında, ağaçlara iki farklı dönemde (tam çiçeklenme sonrası ve genç meyve uygulama dönemi) farklı dozlarda uygulama yapılmıştır. Tam çiçeklenme sonrası dönemde 12, 16 ve 20 gün arayla 120 ppm, 160 ppm ve 200 ppm dozlarında, genç meyve uygulama döneminde ise (meyve büyüklüğü 3-5 mm olduğu dönemde) 100 ppm, 120 ppm ve 150 ppm dozlarında NAA uygulanmıştır. Tam çiçeklenme sonrası dönemde 160 ppm, genç meyve uygulama döneminde ise 120 ppm dozunun verim artışı sağladığı tespit edilmiştir. Yapılan uygulamalarda en yüksek sonuç Memecik çeşidinden, en düşük verim ise Gemlik çeşidinden elde edilmiştir. Meyve ağırlığı, et/çekirdek oranı, gövde kesit birim alanına düşen verim (g), meyve eni, meyve boyu gibi kalite parametreleri açısından tam çiçeklenme sonrası dönemde 160 ppm dozun, genç meyve döneminde ise 120 ppm dozun en iyi sonuçları verdiği saptanmıştır.
Fruit thinning is a practise which is beneficial to control alternate bearing as well as yield and quality increase in olive cultivation. Fruit thinning can be performed by different ways such as by hand, mechanical thinning, pruning, chemical thinning. In recent years, Potassium Salt of Naphthalene Acetic Acid (NAA) started to be used intensively in thinning of various fruits. In this study, it was aimed to determine the effects of chemical fruit thinning by using Naphthalene Acetic Acid As Potassium Salt (K-NAA) on fruit yield and quality in Domat, Gemlik and Memecik olive varieties which are our country's important table varieties. NAA was applied at two different growth stages (post-bloom and small fruit application periods) at different concentrations in 2015 and 2016, NAA was applied at 120, 160 and 200 ppm doses at 12, 16 and 20 days respectively in the post-bloom period and at 100, 120 and 150 ppm in the fruit small period (3-5 mm in lenght). It was determined that 160 ppm gave the highest increase yield in at post-bloom period and 120 ppm gave the highest yield in the fruit application period. The highest yield was obtained from Memecik variety and the lowest yield was obtained from Gemlik variety. In terms of quality parameters such as fruit weight (g), flesh/pip ratio (%), yield per unit trunk section area, fruit width (mm), fruit length (mm), 160 ppm in post-bloom period and 120 ppm in small fruiting period gave the best results.
Fruit thinning is a practise which is beneficial to control alternate bearing as well as yield and quality increase in olive cultivation. Fruit thinning can be performed by different ways such as by hand, mechanical thinning, pruning, chemical thinning. In recent years, Potassium Salt of Naphthalene Acetic Acid (NAA) started to be used intensively in thinning of various fruits. In this study, it was aimed to determine the effects of chemical fruit thinning by using Naphthalene Acetic Acid As Potassium Salt (K-NAA) on fruit yield and quality in Domat, Gemlik and Memecik olive varieties which are our country's important table varieties. NAA was applied at two different growth stages (post-bloom and small fruit application periods) at different concentrations in 2015 and 2016, NAA was applied at 120, 160 and 200 ppm doses at 12, 16 and 20 days respectively in the post-bloom period and at 100, 120 and 150 ppm in the fruit small period (3-5 mm in lenght). It was determined that 160 ppm gave the highest increase yield in at post-bloom period and 120 ppm gave the highest yield in the fruit application period. The highest yield was obtained from Memecik variety and the lowest yield was obtained from Gemlik variety. In terms of quality parameters such as fruit weight (g), flesh/pip ratio (%), yield per unit trunk section area, fruit width (mm), fruit length (mm), 160 ppm in post-bloom period and 120 ppm in small fruiting period gave the best results.
Açıklama
Anahtar Kelimeler
Zeytin, Seyreltme, NAA, Kalite, Verim, Olive, Thinning, Quality, Yield
