effects of ga3 application on some of qualitative and quantitative characters of pistachio "ohadi"

[ ' t h i s s t u d y w a s c o n d u c t e d t o i d e n t i f y t h e e f f e c t o f g i b b e r e l l i c a c i d ( g a 3 ) o n m o r p h o l o g i c a l c h a r a c t e r i s t i c s o f p i s t a c h i o f r u i t s . t h e f o l l o w i n g p a r a m e t e r s w e r e e v a l u a t e d ; u n f i l l e d f r u i t i n g ' , ' t h e f r u i t f r a c t i o n ' , ' b e a r i n g a n d y i e l d . t h i s r e s e a r c h w a s c a r r i e d o u t f r o m 2 0 0 7 t i l l 2 0 1 0 i n a s p l i t p l o t d e s i g n w i t h f i v e c o n c e n t r a t i o n s o f g a 3 ( 0 ' , 2 5 0 0 , 5 0 0 0 , ' 1 0 0 0 0 a n d 2 0 0 0 0 m g / l ) i n f o u r r e p l i c a t i o n s . t h e m a i n p l o t w a s f o l i a r a p p l i c a t i o n t i m e ( d e c . 1 5 ' , ' j a n . 1 5 a n d f e b . 1 5 ) a n d s u b p l o t w a s g a 3 c o n c e n t r a t i o n o n o h a d i c u l t i v a r . r e s u l t s w e r e a n a l y z e d b y m s t a t ' , ' c p r o g r a m a n d t h e d m r t m e t h o d w a s u s e d t o c o m p a r i s o n t h e m e a n s . t h e r e s u l t s h a s b e e n s h o w e d s i g n i f i c a n t d i f f e r e n c e s b e t w e e n t r e a t m e n t s w h i c h w a s c o m p a r e d t o c o n t r o l ( p ' ]