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The relationship between leaf number and growth, yield and cluster quality of Ruby Seedless grapevines [electronic resource].

By:

Bondok, Sawsan A

Language: English Summary language: Arabic Description: p.5529-5541Other title:

العلاقة بين عدد الاوراق والنمو والمحصول وجودة العناقيد لكرمات عنب الروبى سيدليس [Added title page title]

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Mansoura University journal of agricultural sciences, 2007 v. 32 (7) [electronic resource].

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In: Mansoura Unviersity Journal of Agricultural Sciences 2007.v.32(7)Summary: This investigation was carried out .10 a private vineyard located at Baramon Horticulture Station. Dakahlla governorate to disclose the effect of leaf number on growth. yield end bunch quality of Ruby Seedless grapevines. Vines were ten-year-old and trained to the bilateral cordon system. The treatrnents were applied after fruit let as follows: 16. 14. 12. 1.0 and 8 leaves Per shoot. The results showed that slight removal of leaves leaving sixteen leaves/shoot gave the best results as compared to the severe removal of leaves .leaving eight leaves/shoot this treatment can be considered as an appropriate practice for achieving the best vegetative growth parameters, the highest yield and Its components as well as improving the physical properties of clusters and increasing berry colouration and TSS%. while decreasing the acidity % of the juice.

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This investigation was carried out .10 a private vineyard located at Baramon Horticulture Station. Dakahlla governorate to disclose the effect of leaf number on growth. yield end bunch quality of Ruby Seedless grapevines. Vines were ten-year-old and trained to the bilateral cordon system. The treatrnents were applied after fruit let as follows: 16. 14. 12. 1.0 and 8 leaves Per shoot. The results showed that slight removal of leaves leaving sixteen leaves/shoot gave the best results as compared to the severe removal of leaves .leaving eight leaves/shoot this treatment can be considered as an appropriate practice for achieving the best vegetative growth parameters, the highest yield and Its components as well as improving the physical properties of clusters and increasing berry colouration and TSS%. while decreasing the acidity % of the juice.