Cherelle wilt and fruit development in cacao: I. Effect of gibberellic acid
Date
4-1972
Degree
Bachelor of Science in Agriculture
Major Course
Major in Agronomy
College
College of Agriculture and Food Science (CAFS)
Adviser/Committee Chair
Juan T. Carlos Jr.
Co-adviser
Severino E. Cuevas
Abstract
The effects of single application of 0,250,500, and 750 ppm gibberellic acid on cherelle wilt and fruit development when sprayed directly to the fruits at three growth stages were studied using the Trinitario cacao cultivar. The three stages were stage I (chereUes 1.50 - 2.75 cm. long), stage II (cherelles 2.76 -4.00 cm. long) and stage III (cherelles 4.01 - 6.00 cm. long) which corresponded to 3, 4 and 5 weeks after pollination, respectively. After 11 weeks from pollination, incidence of cherelle wilt was lowest in those tagged at stage I, followed by those at stage 11 and those at stage III, which gave the highest. When sprayed at stage I, gieberellic acid at a concentration of 500 ppm reduced percent wilting and delayed the occurrence of the peak of wilting by one week. No definite trend of growth rate as affected by different concentration of GA3, could be established.
Language
English
Location
UPLB Main Library Special Collections Section (USCS)
Call Number
LG 993.5 1972 A42 S26
Recommended Citation
Santos, Reynaldo A., "Cherelle wilt and fruit development in cacao: I. Effect of gibberellic acid" (1972). Undergraduate Theses. 8590.
https://www.ukdr.uplb.edu.ph/etd-undergrad/8590
Document Type
Thesis