Effect of the degree of fruit harvest maturity and partial defoliation on the growth, yields, and quality of sweet pepper in greenhouse production
1996
Cebula, S. | Kalisz, A. (Akademia Rolnicza, Krakow (Poland))
With fruits left on plants up to the moment of red coloration (cv. Sirono F1) a significant yield reduction was assessed: by 23.6 in the case of fruit reddened in one third and by 47.7 of those in full maturity. On the other hand the mean weight of reddened fruits increased and their biological value was improved in the course of maturation. The vitamin C content increased in fruits from defoliated plants. The dedfoliation process did not negatively affect the productivity of sweet pepper in the qunatitative and qualitative aspects
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