Greens firmness management project: new results
October 23, 2006
In January, 2006, we initiated a a study on greens firmness in cooperation with superintendent David Zahrte, CGCS, of Santa Ana Country Club (Santa Ana, CA). Since that time, we have periodically monitored greens firmness at Santa Ana to see how various cultural practices and how weather influence the goal of increased greens firmness.
We are pleased to report that greens have performed well — with acceptable levels of firmness (70 - 125 g, as measured with a Clegg meter)…