Efects of blanching and of indolbutyric acid (IBA) in the rooting of Feijoa sellowiana, Berg. cuttings

Authors

  • S.L.B. Figueiredo UFPEL; Faculdade de Agronomia Eliseu Maciel
  • E. Kersten UFPEL; Faculdade de Agronomia Eliseu Maciel
  • M.W. Schuch UFPEL; Faculdade de Agronomia Eliseu Maciel

DOI:

https://doi.org/10.1590/S0103-90161995000100029

Keywords:

blanching, indolbutiric acid, cuttings, rooting, Feijoa sellowiana

Abstract

With the aim of verifying branching and indolbutyric acid (IBA) effects on the rootling of cuttings of feijoa, this work was carried out considering three different dates of blanching, in greenhouse. The branching of various plants with uniform size and age was performed prior to branch trimming. Branch cuttings obtained at three blanching times (Zero, 40 and 60 days); treated with Zero; 5000; 7000; 9000 and 11000 ppm of power IBA, were used. The number of rooted cuttings was evaluated in order to calculate percent rooting. The results showed that the blanching was effective in rooting and the best time was variable according to the date of branch blanching; the IBA showed negative effect on rooting.

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Published

1995-04-01

Issue

Vol. 52 No. 1 (1995)

Section

Articles

License

All content of the journal, except where identified, is licensed under a Creative Common attribution-type BY-NC.

How to Cite

Efects of blanching and of indolbutyric acid (IBA) in the rooting of Feijoa sellowiana, Berg. cuttings . (1995). Scientia Agricola, 52(1), 167-171. https://doi.org/10.1590/S0103-90161995000100029