Factors affecting chemical thinning of apples

dc.contributor.author	Forshey, Chester
dc.date.accessioned	2007-01-02T20:13:16Z
dc.date.available	2007-01-02T20:13:16Z
dc.date.issued	1976-11
dc.description.abstract	The necessity for fruit thinning is generally accepted. While limited hand thinning is still practiced in some areas, Northeast fruit growers rely almost entirely on chemical thinning. In some years, as much as 85 per cent of the apple acreage in New York State is chemically thinned. This practice is inexpensive and effective, but the results are not always totally satisfactory. Complete failures (little or no thinning or drastic overthinning) are rare, but the variability in results may exceed the limits of expediency. The factors that contribute to this variability can be conveniently divided into six categories as follows: initial fruit set, variety, materials and rates, time of application, physical factors that affect the application of the material and its absorption, and physiological factors that affect the response of the trees.	en_US
dc.format.extent	350995 bytes
dc.format.mimetype	application/pdf
dc.identifier.uri	https://hdl.handle.net/1813/5067
dc.language.iso	en_US	en_US
dc.publisher	New York State Agricultural Experiment Station	en_US
dc.relation.ispartofseries	New York's Food and Life Sciences Bulletin	en_US
dc.relation.ispartofseries	64	en_US
dc.subject	chemical apple thinning	en_US
dc.title	Factors affecting chemical thinning of apples	en_US
dc.type	periodical	en_US

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