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آزادسازی رقم جدید: گردویی 89، رقم جدید فندق با عملکرد بالا | ||
| به زراعی نهال و بذر | ||
| مقاله 12، دوره 28، شماره 1، تیر 1391، صفحه 129-131 اصل مقاله (109.88 K) | ||
| شناسه دیجیتال (DOI): 10.22092/sppj.2017.110463 | ||
| نویسندگان | ||
| سونا حسین‌آوا* ؛ داود جوادی | ||
| عنوان مقاله [English] | ||
| Release of New Cultivar: Gerdooei 89, A New High Yielding Hazelnut Cultivar | ||
| نویسندگان [English] | ||
| S. Hoseinova؛ D. Javadi | ||
| چکیده [English] | ||
| Most of hazelnut orchards in Iran have been established by planting native genotypes. To enhance productivity of these orchards, adapted and high yielding hazelnut cultivars are to be developed and released. To meet this quest, collection and evaluation of Iranian hazelnut germplasm have began by Horticultural Crops Research Department, Seed and Plant Improvement Institute, Iran, since 1994. Hazelnut germplasm were collected from Ardabil, Guilan, Ghazvin, West Azarbayjan and East Azarbayjan provinces. In the first phase 17 superior genotypes were selected, planted and evaluated in Kamalshahr in Karaj and Astara hazelnut field stations. Results showed that Gerdooei 89 is early for leaf appearance, medium for opening of male flowers and early for opening of female flowers (i.e. is a protogynous cultivar). It has long pollen shading period which coincides with the opening of female flowers in most of hazelnut cultivars grown in Iran. Gerdooei 89 has round and pubscent leaves, fruits are globular, light- brown and acute in the tip. Trees of Gerdooei 89 have dense canopy, medium vigour and spread tree shape. The average weight of fruit is 2.2 g, with medium shell thickness, the average weight of kernel is 1.0 g, kernel (%) is 45.5, kernel oil content (%) is 62 and kernel protein content is 15.1 %. The average yield of Gerdooei 89 is 1100 kg ha-1 which is the highest among hazelnut cultivars grown in Iran. Fruits ripe in early September. Gerdooei 89 is tolerant to cold and drought as well as high temperature in summer. The fruit of this cultivar is suitable to be used as fresh and processed. | ||
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آمار تعداد مشاهده مقاله: 224 تعداد دریافت فایل اصل مقاله: 312 |
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