Plant pruning and fold of the main stem in the formation of clonal coffee

Detalhes bibliográficos
Autor(a) principal: Schmidt, Raquel
Data de Publicação: 2015
Outros Autores: Machado Dias, Jairo Rafael, Curitiba Espindula, Marcelo, Partelli, Fábio Luiz, Romeiro Alves, Erilene
Tipo de documento: Artigo
Idioma: por
Título da fonte: Coffee Science (Online)
Texto Completo: https://coffeescience.ufla.br/index.php/Coffeescience/article/view/835
Resumo: This study aimed to evaluate the vegetative growth of Coffea canephora undergoing techniques of cut tip bending the main stem at different times. We used the design in randomized blocks, factorial 2 (technical) x 5 (60, 75, 90, 105 and 120 days after planting the crop) with four replicates. Induction of clonal coffee should be done at 60 and 86 days after permanent planting, utilizing the bending and the apical trimming, respectively. The bending of the main stem of the coffee clonal promotes superior performance in the induction of shoots.
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spelling Plant pruning and fold of the main stem in the formation of clonal coffeePoda apical e vergamento da haste principal na formação de cafeeiros clonaisCoffea canephoravegetative growthapical dominanceinduction techniquescrop treatment.Coffea canephoracrescimento vegetativodominância apicaltécnicas de induçãotratos culturaisThis study aimed to evaluate the vegetative growth of Coffea canephora undergoing techniques of cut tip bending the main stem at different times. We used the design in randomized blocks, factorial 2 (technical) x 5 (60, 75, 90, 105 and 120 days after planting the crop) with four replicates. Induction of clonal coffee should be done at 60 and 86 days after permanent planting, utilizing the bending and the apical trimming, respectively. The bending of the main stem of the coffee clonal promotes superior performance in the induction of shoots.Objetivou-se avaliar o crescimento vegetativo de cafeeiros clonais na fase de formação, submetidos às técnicas da poda apical e ao vergamento da haste principal em diferentes intervalos de tempo após o plantio. Utilizou-se o delineamento em blocos ao acaso, em esquema fatorial 2 (técnicas) x 5 (60, 75, 90, 105 e 120 dias após o plantio da lavoura), com quatro repetições. Independente da técnica aplicada, os melhores resultados são obtidos quando as plantas são induzidas entre 60 e 86 dias, após o plantio. A técnica do vergamento promove crescimento vegetativo superior durante a formação de cafeeiros clonais na região amazônica.Editora UFLA2015-05-30info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/pdfhttps://coffeescience.ufla.br/index.php/Coffeescience/article/view/835Coffee Science - ISSN 1984-3909; Vol. 10 No. 2 (2015); 266 - 270Coffee Science; Vol. 10 Núm. 2 (2015); 266 - 270Coffee Science; v. 10 n. 2 (2015); 266 - 2701984-3909reponame:Coffee Science (Online)instname:Universidade Federal de Lavras (UFLA)instacron:UFLAporhttps://coffeescience.ufla.br/index.php/Coffeescience/article/view/835/pdf_179https://coffeescience.ufla.br/index.php/Coffeescience/article/view/835/1397Copyright (c) 2015 Coffee Science - ISSN 1984-3909https://creativecommons.org/info:eu-repo/semantics/openAccessSchmidt, RaquelMachado Dias, Jairo RafaelCuritiba Espindula, MarceloPartelli, Fábio LuizRomeiro Alves, Erilene2015-06-02T14:28:49Zoai:coffeescience.ufla.br:article/835Revistahttps://coffeescience.ufla.br/index.php/CoffeesciencePUBhttps://coffeescience.ufla.br/index.php/Coffeescience/oaicoffeescience@dag.ufla.br||coffeescience@dag.ufla.br|| alvaro-cozadi@hotmail.com1984-39091809-6875opendoar:2024-05-21T19:53:50.915827Coffee Science (Online) - Universidade Federal de Lavras (UFLA)true
dc.title.none.fl_str_mv Plant pruning and fold of the main stem in the formation of clonal coffee
Poda apical e vergamento da haste principal na formação de cafeeiros clonais
title Plant pruning and fold of the main stem in the formation of clonal coffee
spellingShingle Plant pruning and fold of the main stem in the formation of clonal coffee
Schmidt, Raquel
Coffea canephora
vegetative growth
apical dominance
induction techniques
crop treatment.
Coffea canephora
crescimento vegetativo
dominância apical
técnicas de indução
tratos culturais
title_short Plant pruning and fold of the main stem in the formation of clonal coffee
title_full Plant pruning and fold of the main stem in the formation of clonal coffee
title_fullStr Plant pruning and fold of the main stem in the formation of clonal coffee
title_full_unstemmed Plant pruning and fold of the main stem in the formation of clonal coffee
title_sort Plant pruning and fold of the main stem in the formation of clonal coffee
author Schmidt, Raquel
author_facet Schmidt, Raquel
Machado Dias, Jairo Rafael
Curitiba Espindula, Marcelo
Partelli, Fábio Luiz
Romeiro Alves, Erilene
author_role author
author2 Machado Dias, Jairo Rafael
Curitiba Espindula, Marcelo
Partelli, Fábio Luiz
Romeiro Alves, Erilene
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Schmidt, Raquel
Machado Dias, Jairo Rafael
Curitiba Espindula, Marcelo
Partelli, Fábio Luiz
Romeiro Alves, Erilene
dc.subject.por.fl_str_mv Coffea canephora
vegetative growth
apical dominance
induction techniques
crop treatment.
Coffea canephora
crescimento vegetativo
dominância apical
técnicas de indução
tratos culturais
topic Coffea canephora
vegetative growth
apical dominance
induction techniques
crop treatment.
Coffea canephora
crescimento vegetativo
dominância apical
técnicas de indução
tratos culturais
description This study aimed to evaluate the vegetative growth of Coffea canephora undergoing techniques of cut tip bending the main stem at different times. We used the design in randomized blocks, factorial 2 (technical) x 5 (60, 75, 90, 105 and 120 days after planting the crop) with four replicates. Induction of clonal coffee should be done at 60 and 86 days after permanent planting, utilizing the bending and the apical trimming, respectively. The bending of the main stem of the coffee clonal promotes superior performance in the induction of shoots.
publishDate 2015
dc.date.none.fl_str_mv 2015-05-30
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://coffeescience.ufla.br/index.php/Coffeescience/article/view/835
url https://coffeescience.ufla.br/index.php/Coffeescience/article/view/835
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://coffeescience.ufla.br/index.php/Coffeescience/article/view/835/pdf_179
https://coffeescience.ufla.br/index.php/Coffeescience/article/view/835/1397
dc.rights.driver.fl_str_mv Copyright (c) 2015 Coffee Science - ISSN 1984-3909
https://creativecommons.org/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2015 Coffee Science - ISSN 1984-3909
https://creativecommons.org/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Editora UFLA
publisher.none.fl_str_mv Editora UFLA
dc.source.none.fl_str_mv Coffee Science - ISSN 1984-3909; Vol. 10 No. 2 (2015); 266 - 270
Coffee Science; Vol. 10 Núm. 2 (2015); 266 - 270
Coffee Science; v. 10 n. 2 (2015); 266 - 270
1984-3909
reponame:Coffee Science (Online)
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Coffee Science (Online)
collection Coffee Science (Online)
repository.name.fl_str_mv Coffee Science (Online) - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv coffeescience@dag.ufla.br||coffeescience@dag.ufla.br|| alvaro-cozadi@hotmail.com
_version_ 1799874920311685120

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