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Ausdünnung von Elstar mit Schwefelkalk in Norddeutschland

Clever, Michael (2006) Ausdünnung von Elstar mit Schwefelkalk in Norddeutschland. [Thinning of Elstar with lime sulfur in Nothern Germany.] In: Boos, Markus (Ed.) ecofruit - 12th International Conference on Cultivation Technique and Phytopathological Problems in Organic Fruit-Growing: Proceedings to the Conference from 31st January to 2nd February 2006 at Weinsberg/Germany, Fördergemeinschaft Ökologischer Obstbau e.V. (FÖKO), Traubenplatz 5, D-74189 Weinsberg, pp. 213-217.

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Summary

Thinning trials with lime sulphur in comparison to other products were carried out for 4 years in an ‘Elstar orchard’ at the OVB Jork in Northern Germany. Beside the yield, the influence on fruit size, colour, russet-ting and return bloom of treated trees were observed. Mechanic thinning was too strong and had other negative effects. Thinning with potato meal and coconut soap had no effect. Organic oil (Telmion) reduced the yield between 0 and 20%. Lime sulphur reduced the yield 0 – 40% in comparison of the concentration and the number of applications. There were great fluctuations from year to year. In conclusion lime sulphur gives the best results, but the variation from year to year is not acceptable for a practical advising in the northern area of Germany.


EPrint Type:Conference paper, poster, etc.
Type of presentation:Paper
Keywords:Ausdünnung, ökologischer Apfelanbau, Apfel, Schwefelkalk
Subjects: Crop husbandry > Crop health, quality, protection
Crop husbandry > Production systems > Fruit and berries
Research affiliation: International Conferences > 2006: Ecofruit
Related Links:http://www.foeko.de/ecofruit.htm
Deposited By: Boos, Markus
ID Code:9023
Deposited On:28 Aug 2006
Last Modified:12 Apr 2010 07:33
Document Language:German - Deutsch
Status:Published
Refereed:Peer-reviewed and accepted
Additional Publishing Information:The proceedings are available as paperback at Fördergemeinschaft Ökologischer Obstbau e.V. (FÖKO), Traubenplatz 5, D-74189 Weinsberg, www.foeko.de

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