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RESEARCH PRODUCT

Urea as a thinning agent in olive: The influence of concentration and time of application

P. IngleseTiziano CarusoB. Baratta

subject

CropFruit setchemistry.chemical_compoundHorticultureThinningchemistryUntreated controlUreafood and beveragesPlant ScienceBiology

description

Urea was tested as chemical thinner on olive cv. Nocellara del Belice using three concentrations (2, 4 and 6%) applied at full bloom (FB), FB + 10 and FB + 20 days. Urea reduced fruit set significantly only when applied at FB + 20 days, the fruitlet stage. Final fruit set was reduced by about 50% compared with the untreated control (6% FB + 20 days). Crop load and fruit characteristics were both affected by the treatments.

yearjournalcountryeditionlanguage
1992-01-01Journal of Horticultural Science
https://doi.org/10.1080/00221589.1992.11516240