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The early performance and fruit properties of apricot cultivars grafted on Prunus spinosa L. interstock

2019; Elsevier BV; Volume: 250; Linguagem: Inglês

10.1016/j.scienta.2019.02.042

1879-1018

Maja Miodragović, Nenad Magazin, Z. Keserović, Biserka Milić, Boris M. Popović, Bojana Blagojević, Jelena Kalajdžić,

Postharvest Quality and Shelf Life Management

The present study was undertaken to determine some pomological, physical and chemical properties of five apricot cultivars from University of Novi Sad, Faculty of Agriculture, Novi Sad, Serbia—'Novosadska kasnocvetna', 'Novosadska rodna', NS-6, NS-4, and 'Buda'—and two selections (SK-1 and SK-3) grafted on myrobalan as a rootstock, with blackthorn (Prunus spinosa L.) used as interstock. The experiment was conducted during the 2013–2017 period at the experimental field for fruit growing of the University of Novi Sad, Faculty of Agriculture. The orchard was established in 2012 with 4 × 2 m tree spacing. Phenological characteristics, yield, trunk circumference, fruit and stone size, as well as chemical properties of Novi Sad's apricot cultivars and selections were determined. The earliest flowering onset was observed in the cultivar 'Buda' and the latest in the selection SK-3. In all examined cultivars and selections, fruit weight was above 60 g and 'Buda' was particularly distinguished by its fruit weight and stone to flesh ratio. 'Novosadska kasnocvetna' had the lowest yield efficiency (0.4 kg cm−2), yield per tree (4.4 kg) and per ha (5.5 t). Cultivar NS-6 and selection SK-1 were the most productive, with the cumulative yield per tree of 27.1 and 26.2 kg, respectively. The highest trunk cross-sectional area in all five experimental years was measured for the cultivar 'Buda' (58.1 cm2). The highest soluble solids content was detected in the cultivar 'Buda' (16.1°Brix), while 'Novosadska kasnocvetna' had the highest total acid content (1.4%). Novi Sad's apricot cultivars and selections yield good fruit quality, which can thus serve as a very powerful source of phenolic compounds.