Applying the main green operations in the vine variety Coarna Neagra at the didactic station in Timisoara, Romania
Vine cultivation has had a long tradition in Romania; it has been cultivated from times immemorial, as proven by the fossils found here and dated back to the Tertiary Era. The viticulture of the future will be different from the present one: it will take into account environmental factors, productio...
Elmentve itt :
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| Dokumentumtípus: | Cikk |
| Megjelent: |
2013
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| Sorozat: | Review on agriculture and rural development
2 No. 1 |
| Kulcsszavak: | Szőlőtermesztés - Románia - regionális |
| Tárgyszavak: | |
| Online Access: | http://acta.bibl.u-szeged.hu/55243 |
| Tartalmi kivonat: | Vine cultivation has had a long tradition in Romania; it has been cultivated from times immemorial, as proven by the fossils found here and dated back to the Tertiary Era. The viticulture of the future will be different from the present one: it will take into account environmental factors, production means rationalisation factors, so that both agricultural produce quality standards and environmental protection be observed. In this paper, we present the regulation of growth and fructification processes in the grapevine variety Coarna Neagra, a Romanian table grape variety very much appreciated for its taste. During vegetation, we conducted works and operations in green on the vine. Without strict cultivation technology measures that complete dry cuttings aiming at a better distribution of the vegetation for a larger photosynthesis area capable of valorising the productive potential of the grapevine. Research aimed at the monitoring of the impact of these works and operations in green on both amount and quality in the table grape variety Coarna Neagra that answer favourably to these works. The variants that yielded the best results compared to the control variant were Variant 16, in which we applied all operations in green ( rs + cst + css + cys ), followed by Variant 15 and Variant 14 ( rs + cst + cys ). |
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| Terjedelem/Fizikai jellemzők: | 148-151 |
| ISSN: | 2063-4803 |