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The Orchards staff and my fellow interns have spent long hours counting fruit, thinning fruit, counting, and trying to reach a specific, total number of fruit per tree.
On an experimental block of oranges near Santa Paula, workers have been thinning fruit and pruning trees in an effort to spur them to deliver bigger oranges.
Wild-type and PG1as knockdown trees were managed in the same way by thinning fruit to one/two fruit per cluster, with trees having a similar TCA (trunk cross-sectional area).
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While it may seem simple to thin fruit, it took many hours to achieve perfection on this research project.
At maturity, thinned fruit had higher fruit diameter (~16%; P < 0.001) and fruit weight (35%; P < 0.001) than un-thinned fruit.
These data indicate that increase in carbohydrate availability due to thinning enhanced fruit growth primarily by increasing cell production during early fruit growth and cell expansion at later stages.
Our goal was to evaluate the effect of cluster thinning on yield, fruit composition, wine aroma and financial net returns to help wine producers make decisions about cluster thinning.
The extent of cell production in the fruit cortex was higher in thinned fruit between 18 and 25 DAFB, than that in un-thinned fruit.
The size distribution of thinned fruit was determined for multiple shakes on the same limbs.
Armed with this data, the farmer can act by using a robot to prune leaves or thin fruit to maintain an optimal balance between leaf area and fruit load.
It can be distinguished by its thinner fruit bodies, a black line in the flesh, and the way that the tubes often break into irregular flattened teeth in maturity.
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