Effects of 1,1-dimethylpiperidinium chloride on the yields, agronomic traits, and allelochemicals of cotton (Gossypium hirsutum L.), a nine year study

The synthetic plant growth regulator 1,1-dimethylpiperdinium chloride (mepiquat chloride, PIX) has been used worldwide to control plant height in cereals and other crops such as cotton (Gossypium hirsutum L.) over the past 15 years. In cotton, its major effect is to shorten internodes, and the resul...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1994-10, Vol.42 (10), p.2302-2304
Main Authors: McCarty, Jack C, Hedin, Paul A
Format: Article
Language:English
Subjects:
Agronomy. Soil science and plant productions
ALELOQUIMICOS
Biological and medical sciences
CHLORURE
CLORUROS
COMPOSE ORGANOAZOTE
COMPUESTO ORGANICO DEL NITROGENO
Economic plant physiology
Fundamental and applied biological sciences. Psychology
GOSSYPIUM HIRSUTUM
Growth and development
Growth regulators
MEPICUAT
MEPIQUAT
MISSISSIPPI
RENDEMENT DES CULTURES
RENDIMIENTO DE CULTIVOS
SUBSTANCE ALLELOCHIMIQUE
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Summary:The synthetic plant growth regulator 1,1-dimethylpiperdinium chloride (mepiquat chloride, PIX) has been used worldwide to control plant height in cereals and other crops such as cotton (Gossypium hirsutum L.) over the past 15 years. In cotton, its major effect is to shorten internodes, and the result is a more compact, darker green plant. Its effect on yield has varied from season to season with small decreases as the norm. However, its continued use may still be indicated because of decreased exposure of the crop to insects and enhanced maturity (earliness). During the study period at Mississippi State from 1982 through 1992 on three different varieties, yield was reduced by 6.6 and 17.0% at the low and high application rates, respectively. Lint percent was reduced by 1.7%, while boll size and seed index were increased by 5.7 and 6.1%, respectively. Several established cotton insect allelochemicals were analyzed each year. During the period, bud (square) gossypol was increased by 10.9 and 13.7%, tannins were decreased by 1.4 and 2.6%, and flavonoids were decreased by 1.0 and 6.0% at the low and high levels, respectively
ISSN:0021-8561
1520-5118
DOI:10.1021/jf00046a041