Реакция столовых сортов винограда на обработку соцветий гиббереллином

• Main Authors: ДЕРЕНДОВСКАЯ Антонина, НИКОЛАЕСКУ Г., ШТИРБУ А., ТКАЧУК Ольга, ЖОСАН Сильвия, МИХОВ Д.
• Format: Article
• Language: English
• Published: Moldova State Agrarian University 2010-12-01
• Series: Stiinta Agricola
• Subjects: biological active substances; cluster; gibberellic acid; inflorescence; productivity; table grape variety
• Online Access: https://sa.uasm.md/index.php?journal=sa&page=article&op=view&path%5B%5D=324&path%5B%5D=327

A study was carried out in the central and southern zones of wine growing of the Republic of Moldova during the period of 2007-2009 in order to evaluate the influence of biological active substances on the productivity of vines and quality of grapes. It was established that the treatment of inflorescence of the seedless Loose Perlette, Summer Muscat, Monukka, Thompson Seedless, Ruby Seedless and seed Cardinal, Black Magic (Codreanca), Muscat Hamburg, Italia table grape varieties with biological active substances - gibberellic acid (GA 3) - leads to an increase in size and weight of clusters and berries, productivity of vines and grapes quality. Productivity of vines increases by 10,1-92,3% and depends on biological peculiarities of grape varieties, concentration of growth regulators and terms of their application. We have established that for seedless grape varieties the optimal concentration of biological active substances in phases of post fertilization (3-5 days after flowering) is GA 3-100 ppm, and for seed grape varieties - GA 3-50 ppm.