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קהילה:
אסיף מאגר המחקר החקלאי
פותח על ידי קלירמאש פתרונות בע"מ -
Delaying the ripening of 'Mauritius' Litchi Fruit (Preliminary Results)
Year:
2001
Source of publication :
Acta Horticulturae
Authors :
גורן, משה
;
.
פו, א'
;
.
ציפורי, יצחק
;
.
ריפא, מריו
;
.
שוקר, שמשון
;
.
Volume :
558
Co-Authors:
Tomer, E., Institute of Horticulture, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet-Dagan 50 250, Israel
Zipori, I., Institute of Horticulture, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet-Dagan 50 250, Israel
Goren, M., Institute of Horticulture, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet-Dagan 50 250, Israel
Shooker, S., Institute of Horticulture, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet-Dagan 50 250, Israel
Ripa, M., Institute of Horticulture, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet-Dagan 50 250, Israel
Foux, Y., Institute of Horticulture, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet-Dagan 50 250, Israel
Facilitators :
From page:
315
To page:
317
(
Total pages:
3
)
Abstract:
The litchi industry in Israel is based on the cultivar 'Mauritius' ('Da Zao'). Its harvest period in one orchard is quite short, 7 to 10 days. The aim of this study was to test several methods to delay 'Mauritius' fruit maturation and ripening, in order to extend the harvest period in the orchard and the harvesting season in the country. Two shading treatments (30 or 50%) were carried out for about two months before harvest. In addition, spraying trials were carried out. a. At flowering time: with gibberellic acid (at 50, 100 or 200 ppm) and Magic (Uniconazol) (at 0.5 or 1.0%). b. During fruit development: with gibberellic acid (50 ppm) and KNO3 (4%). Shading effectively delayed fruit ripening by 7 to 10 days (as determined by the delay in red color development and the high level of organic acids). Spraying at flowering or during fruit development did not caused any consistent or significant effect on ripening.
Note:
Related Files :
Litchi chinensis
shading
עוד תגיות
תוכן קשור
More details
DOI :
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר מתוך כינוס
;
.
Language:
אנגלית
Editors' remarks:
ID:
27548
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:32
Scientific Publication
Delaying the ripening of 'Mauritius' Litchi Fruit (Preliminary Results)
558
Tomer, E., Institute of Horticulture, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet-Dagan 50 250, Israel
Zipori, I., Institute of Horticulture, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet-Dagan 50 250, Israel
Goren, M., Institute of Horticulture, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet-Dagan 50 250, Israel
Shooker, S., Institute of Horticulture, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet-Dagan 50 250, Israel
Ripa, M., Institute of Horticulture, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet-Dagan 50 250, Israel
Foux, Y., Institute of Horticulture, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet-Dagan 50 250, Israel
Delaying the ripening of 'Mauritius' Litchi Fruit (Preliminary Results)
The litchi industry in Israel is based on the cultivar 'Mauritius' ('Da Zao'). Its harvest period in one orchard is quite short, 7 to 10 days. The aim of this study was to test several methods to delay 'Mauritius' fruit maturation and ripening, in order to extend the harvest period in the orchard and the harvesting season in the country. Two shading treatments (30 or 50%) were carried out for about two months before harvest. In addition, spraying trials were carried out. a. At flowering time: with gibberellic acid (at 50, 100 or 200 ppm) and Magic (Uniconazol) (at 0.5 or 1.0%). b. During fruit development: with gibberellic acid (50 ppm) and KNO3 (4%). Shading effectively delayed fruit ripening by 7 to 10 days (as determined by the delay in red color development and the high level of organic acids). Spraying at flowering or during fruit development did not caused any consistent or significant effect on ripening.
Scientific Publication
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