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

Document Type

Thesis

This document is currently not available here.

Share

COinS