z-logo
open-access-imgOpen Access
EVALUATION OF SWEET CHERRY CULTIVARS UNDER THE CONDITIONS FROM THE SILVOSTEPPE AREA IN MOLDOVA
Author(s) -
I. Rasskazova Elena,
Corneanu Margareta,
Sorina Sîrbu
Publication year - 2020
Publication title -
fruit growing research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.1
H-Index - 3
eISSN - 2344-3723
pISSN - 2286-0304
DOI - 10.33045/fgr.v36.2020.03
Subject(s) - cultivar , context (archaeology) , horticulture , ripening , biology , abiotic component , ecology , paleontology
The promotion of a cherry assortment with constant yield, low vigour of the trees, self-fertility and high productivity, resistance to biotic and abiotic factors and with ripening at the extremities of the cherries maturation season, represents a permanent concern of researchers. In this context, considering the current patrimonial situation and the perspectives of growing sweet cherry trees in the Iasi area, under a privatized agriculture, the selection of new cultivars to be introduced in the assortment requires a special attention. Analyzing the values of the fertility index during the three years of study (2018 – 2020) it was observed that all the cherry cultivars excepting ‘Kordia’ are highly fertility with values between 30.0% and 66.2%. The cultivars ‘Bucium’, ‘Croma’, ‘Van’, ‘Maria’, ‘Stella’, ‘Cătălina’, ‘Margonia’ and ‘George’ have large fruits (over 7 g and over 22.5 mm) and ‘Kordia’ (6.3 g and 21.1 mm), ‘Scorospelka’ (6.2 g and 22.3 mm), ‘Cetăţuia’ (6.0 g and 22.0 mm) and ‘Rivan’ (5.9 g and 21.6 mm) have small fruits. For ‘Scorospelka’, ‘Cetăţuia’ and ‘Rivan’, the fruits are large in comparison with other early cultivars. The values of soluble dry substance (SDS) varied between 13.6% (‘Scorospelka’ and ‘Rivan’) and 18.9% (‘Maria’). However, statistically, cultivars ‘Maria’ (18.9%), ‘Bucium’ (18.3%) and ‘George’ (18.1%) recorded superior values in comparison with all the other cultivars.

The content you want is available to Zendy users.

Already have an account? Click here to sign in.
Having issues? You can contact us here