نتایج جستجو برای: corylus avellana
تعداد نتایج: 712 فیلتر نتایج به سال:
Aim of study: This study was conducted to classify hazelnut (Corylus avellana L.) varieties by using artificial neural network and discriminant analysis.
 Area Samsun Province, Turkey.
 Material methods: The physical, mechanical optical properties 11 were determined for three major axes. parameters included as independent variables, while dependent variables. Models created each the a...
Spraying pesticides using air induction nozzles is a well-known method to reduce drift. These drift-reducing have been tested on many different tree crops (such as apples, citrus, and grapes), but we are still lacking information their utilization hazelnut (Corylus avellana L.) groves, although major nut crop in Italy, recent years its cultivated area has constantly growing. This paper reports ...
hazelnuts are usually propagated by suckers or layering. however, other methods of propagation have been tested with variable results. grafting is a method that has a few advantages such as fast multiplication rate, earlier fruiting and reducing sucker removal cost on specific rootstocks. unfortunately, grafting is difficult due to slow formation of callus in hazelnuts. here, we report the hypo...
The main objective of this study was to assess the pollen effects on macro and micro nutrition elements hazelnut cultivars (Corylus avellana L.). Tombul, Palaz, Çakıldak, Foşa Allahverdi were used as while Foşa, Allahverdi, Sivri, Kalınkara Yassı Badem pollinator cultivars. In study, it investigated that caused changes in some elements. applications nitrogen, phosphorus potassium content found ...
هدف از انجام تحقیق مذکور، بررسی سینیتیک خشکشدن فندق باپوست (corylus avellana)در محدوده دمایی °C 40 تا 60 بود که علاوه بر ترسیم منحنی تغییرات رطوبت در دماهای مختلف و مدلسازی فرایند خشکشدن، ضریب نفوذ موثر، انرژی فعالسازی، انرژی کل و انرژی ویژه مورد نیاز برای خشککردن فندق باپوست، بصورت تکلایه، محاسبه شد. نتایج بررسی دادهها نشان داد که مدت زمان خشکشدن در دمای °C 60، نسبت به دمای °C 40 و 5...
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