Реакция столовых сортов винограда на обработку соцветий гиббереллином

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dc.contributor.author Дерендовская, Антонина
dc.contributor.author Николаеску, Георгий
dc.contributor.author Штирбу, Андрей
dc.contributor.author Ткачук, Ольга
dc.contributor.author Жосан, Сильвия
dc.contributor.author Михов, Дмитрий
dc.date.accessioned 2020-05-15T11:44:45Z
dc.date.available 2020-05-15T11:44:45Z
dc.date.issued 2010
dc.identifier.citation ДЕРЕНДОВСКАЯ, Антонина, НИКОЛАЕСКУ, Г., ШТИРБУ, А., ТКАЧУК, Ольга, ЖОСАН, Сильвия, МИХОВ, Д. Реакция столовых сортов винограда на обработку соцветий гиббереллином. In: Ştiinţa agricolă. 2010, nr. 2, pp. 12-16. ISSN 1857-0003. en_US
dc.identifier.issn 1857-0003
dc.identifier.uri http://localhost:8080/xmlui/handle/123456789/3713
dc.description.abstract A study was carried out in the central and southern zones of wine growing of the Republic of Moldova during the period of 2007-2009 in order to evaluate the influence of biological active substances on the productivity of vines and quality of grapes. It was established that the treatment of inflorescence of the seedless Loose Perlette, Summer Muscat, Monukka, Thompson Seedless, Ruby Seedless and seed Cardinal, Black Magic (Codreanca), Muscat Hamburg, Italia table grape varieties with biological active substances - gibberellic acid (GA 3) - leads to an increase in size and weight of clusters and berries, productivity of vines and grapes quality. Productivity of vines increases by 10,1-92,3% and depends on biological peculiarities of grape varieties, concentration of growth regulators and terms of their application. We have established that for seedless grape varieties the optimal concentration of biological active substances in phases of post fertilization (3-5 days after flowering) is GA 3-100 ppm, and for seed grape varieties - GA 3-50 ppm. en_US
dc.language.iso rus en_US
dc.subject viţă de vie en_US
dc.subject acid giberelic en_US
dc.subject elemente de productivitate en_US
dc.subject struguri pentru masă en_US
dc.subject aciditate en_US
dc.subject conţinut de zahăruri en_US
dc.subject grapevines en_US
dc.subject gibberellic acid en_US
dc.subject yield components en_US
dc.subject dessert grapes en_US
dc.subject acidity en_US
dc.subject sugar content en_US
dc.title Реакция столовых сортов винограда на обработку соцветий гиббереллином en_US
dc.type Article en_US

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