ISHS Acta Horticulturae 825: I Balkan Symposium on Fruit Growing
PHYSIOLOGICAL AND POMOLOGICAL PROPERTIES OF THE HAZELNUT GRAFTED ON CORYLUS COLURNA L. SEEDLING |
| Authors: | R. Miletić, M. Rakićević, M. Mitrović, M. Pesaković |
| Keywords: | hazelnut, Corylus colurna L., soil humidity, overall water content, NPK content, fruit, kernel |
| Abstract:
Aimed at surveying prospects for the cultivation of hazelnut grafted on seedling Corylus colurna L., some studies have been performed in the region of Eastern Serbia. The trial planting, set up in 1997, involved four hazelnut cultivars (cvs. ‘Rimski’, ‘Istarski’ ‘Dugi’, ‘Tonda Gentile Romana’ and ‘Kosford’). The paper presents average three-year results on the dynamics of soil humidity as well as the total water and macroelements content (NPK) in hazelnut leaves. Major properties of fruits were concurently being studied. The results were statistically processed, and they included variance analysis, LSD and Duncan test. Soil humidity in the planting was highest over the early vegetation, i.e., May-June, 18.7 and 18.4% respectively, and the lowest in September (14.9%). The highest water content in leaves was recorded over the early vegetation (62.0%), and recorded constant decrease by September (53.0%). Nitrogen and phosphorous contents over the early phases of vegetation were 2.61% and 0.122%, and 1.56% and 0.097% respectively at the close of the cycle. As for potassium content over May-August, the values ranged from 1.14 to 0.80%, and 0.43% in October. Average fruit and kernel size for all cultivars were 22.9 x 18.4 x 16.5 mm and 14.3 x 11.3 x 10.2 mm respectively. Fruit weight ranged from 3.42 (‘Istarski’ ‘Dugi’) to 2.05 g (‘Rimski’), the average being 2.54 g. As for kernel mass, the values ranged from 1.55 to 0.98 g in the stated cultivars. Consequently, kernel mass ranged from 47.8% (cv. ‘Rimski’) to 42.0% (‘Tonda’). The average oil content was rather high, 62.3%, as well as the mineral matter content, i.e., 2.70%, whereas the raw protein content was lower (15.9%). | |
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