Rootstock-induced Differences in Sap Flow of `Granny Smith' Apple
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چکیده
منابع مشابه
Study of the Drying Kinetics of “Granny Smith” Apple in Tray Drier
Th e drying characteristics of “Granny Smith” apples were analysed using a tunnel drier at diff erent temperatures and diff erent pre-treatments. „Granny Smith“ apples were cut into rectangle-shaped samples 20x20x5 mm in size. Th e drying temperatures for non-treated samples varied from 50oC to 80oC at airfl ow velocity of 2.8 m s-1. Prior to drying at 60oC, the samples were pretreated either t...
متن کاملStudy of the Drying Kinetics of “Granny Smith” Apple in Fluid Bed Dryer
Th e drying characteristics of “Granny Smith” apple were investigated using a bench-scale fl uidised bed drier at diff erent temperatures and using blanching in hot water as pre-treatment. Temperatures of fl uidisation for non-treated and treated samples were 50, 60, 70 and 80 oC and airfl ow velocity 3.50 m s-1. Th e aim of the experiment was to get apples with approximately 9% water content, ...
متن کاملEndogenous cytokinin distribution patterns at budburst in Granny Smith and Braeburn apple shoots in relation to bud growth
The possible relationship of branching habit to cytokinin content of apple shoots (Malus domestica Borkh.) was investigated. One-year old apple shoots are acrotonic (distal branching), more strongly so in Granny Smith than in Braeburn. In the ®rst trial, long, 1-year old Granny Smith and Braeburn apple shoots were sprayed on 29 August 1995 to break rest with dinitro-o-cresol (DNOC) oil (5%). Th...
متن کاملThe effect of calcium and cellular permeabilization on the structure of the parenchyma of osmotic dehydrated `Granny Smith' apple
Calcium plays a very important role in the maintenance of quality in vegetable foods and it is used as a texturing agent to preserve the structure of minimally processed vegetables. The osmotic dehydration (OD) of ‘Granny Smith’ apple parenchyma by immersion in a sucrose solution allows us to obtain products with sensorial characteristics similar to those of fresh products, but it produces a lo...
متن کاملthe effect of pre and postharvest treatment of salicylic acid and putrescine on some fruit quality of granny smith apple
in present research the effects of four levels (0, 0.5, 1, 2 mm) of each of salicylic acid and putrescine treatments on the quality improvement of granny smith apple fruit were studied. factorial experiment in randomized complete block with three replications on 16 trees, eighteen years in researcher station of agriculture university of tehran was designed. for this purpose the trees were spray...
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ژورنال
عنوان ژورنال: HortScience
سال: 1994
ISSN: 0018-5345,2327-9834
DOI: 10.21273/hortsci.29.10.1120