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Röjningsformen och stamantalets effekt på höjd- och diametertillväxt i toppröjda och konventionellt röjda tallbestånd.
Linnaeus University, Faculty of Technology, Department of Forestry and Wood Technology.
2015 (Swedish)Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesisAlternative title
The effect of precommercial thinning methods and number of stems on height and diameter growth in topped and conventional precommercial thinned pine stands. (English)
Abstract [en]

Topping is a precommercial thinning (PCT) method where secondary stems are cut higher above the ground compared to conventional PCT. The secondary stems continue to live for a period and are supposed to compete with the main stems and promote their quality.

The objective of the study was to compare the effect of PCT on height and diameter growth between topping and conventional PCT. The study also analysed the relationship between height and diameter growth and the number of stems after PCT.

Nine topped stands and six conventional precommercially thinned stands were visited between February 28th and March 5. One sample plot per hectare was laid out in the investigated stands. In every sample plot the number of stems was counted and five main stems were measured for height, height growth since PCT, diameter and diameter growth since PCT.

The results showed significantly higher effect on height growth after topping as compared to conventional PCT but no significant difference in the effect of diameter growth between topping and conventional PCT. After PCT the H/D quote (height/diameter quote) was higher (less taper) in topped stands and lower (larger taper) in conventional PCT.

Place, publisher, year, edition, pages
2015. , 26 p.
Keyword [en]
topping, precommercial thinning, taper
National Category
Forest Science
URN: urn:nbn:se:lnu:diva-44838OAI: diva2:823798
Subject / course
Skogs- och träteknik
Educational program
Forest Production and Wood utilization Programme, 180 credits
Available from: 2015-06-22 Created: 2015-06-18 Last updated: 2015-06-22Bibliographically approved

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