EFFECT OF BIOZYME AND GIBBERELLIC ACID ON FRUIT SET, YIELD AND FRUIT CHARACTERS OF "COSTATA" PERFIMMON
WALLY, A., MOKHTAR, H., EL-FAKHARANAY, E. (1999). EFFECT OF BIOZYME AND GIBBERELLIC ACID ON FRUIT SET, YIELD AND FRUIT CHARACTERS OF "COSTATA" PERFIMMON. EKB Journal Management System, 77(2), 805-815. doi: 10.21608/ejar.1999.335678
ADEL-FATAH S. M. WALLY; HAMED MOKHTAR; EZZAT M. EL-FAKHARANAY. "EFFECT OF BIOZYME AND GIBBERELLIC ACID ON FRUIT SET, YIELD AND FRUIT CHARACTERS OF "COSTATA" PERFIMMON". EKB Journal Management System, 77, 2, 1999, 805-815. doi: 10.21608/ejar.1999.335678
WALLY, A., MOKHTAR, H., EL-FAKHARANAY, E. (1999). 'EFFECT OF BIOZYME AND GIBBERELLIC ACID ON FRUIT SET, YIELD AND FRUIT CHARACTERS OF "COSTATA" PERFIMMON', EKB Journal Management System, 77(2), pp. 805-815. doi: 10.21608/ejar.1999.335678
WALLY, A., MOKHTAR, H., EL-FAKHARANAY, E. EFFECT OF BIOZYME AND GIBBERELLIC ACID ON FRUIT SET, YIELD AND FRUIT CHARACTERS OF "COSTATA" PERFIMMON. EKB Journal Management System, 1999; 77(2): 805-815. doi: 10.21608/ejar.1999.335678

EFFECT OF BIOZYME AND GIBBERELLIC ACID ON FRUIT SET, YIELD AND FRUIT CHARACTERS OF "COSTATA" PERFIMMON

Egyptian Journal of Agricultural Research
Article 23, Volume 77, Issue 2, March 1999, Page 805-815  XML PDF (3.13 MB)
Document Type: Original Article
DOI: 10.21608/ejar.1999.335678
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Authors
ADEL-FATAH S. M. WALLY; HAMED MOKHTAR; EZZAT M. EL-FAKHARANAY
Horticulture Research Institute, Agricultural Research Centre, Giza, Egypt
Abstract
Biozyme at 1500 and 3000 ppm alone or combined with gibbe­rellic acid (GA3) at 25 ppm were sprayed at full bloom of persimmon Cv. Costata trees. All treatments increased fruit set (%) and yield/tree as compared with the control. The highest fruit set, yield and retained fruits percentage were recorded by the treatment of 3000 ppm Biozyme + 25 ppm GA3 as compared with the control. On the other hand all treatme­nts reduced fruit weight, volum and dimensions as compared with the control. The treatment of GA3 at 25 ppm alone or combined with Bic­zyme at 1500 ppm increased significantly fruit frimness as compared with the control. Fruit chemical characters were not affected by all treat­ments.
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