Abstract
Abstract:The objective of this work was to evaluate the effect of abscisic acid, applied at different rates and different fruit developmental stages, on the thinning of 'Chiripá' peach. Abscisic acid (ABA) at 500 mg L-1 was applied at three stages of fruit development based on lignin deposition: stage 1, at 24 days after full bloom (DAFB); stage 2, at 40 DAFB; and stage 3, at 52 DAFB. Only ABA application at stage 2 - 40 DAFB - reduced fruit set and the number of fruit per plant. Three ABA concentrations (350, 500, and 750 mg L-1) were then applied at 40 DAFB. All rates increased fruit ethylene production and fruit abscission.
Highlights
Resumo – O objetivo deste trabalho foi avaliar o efeito do ácido abscísico, aplicado em diferentes doses e estádios de desenvolvimento dos frutos, no raleio de pessegueiro 'Chiripá'
The objective of this work was to evaluate the effect of abscisic acid, applied at different rates and different fruit developmental stages, on thinning of 'Chiripá' peach
On stage 3, at 52 days after full bloom (DAFB), fruit diameter was 2.9 cm, and a more intense pink coloration was observed in the endocarp, which is the setting of the beginning of pit hardening (Figure 1)
Summary
Resumo – O objetivo deste trabalho foi avaliar o efeito do ácido abscísico, aplicado em diferentes doses e estádios de desenvolvimento dos frutos, no raleio de pessegueiro 'Chiripá'. The objective of this work was to evaluate the effect of abscisic acid, applied at different rates and different fruit developmental stages, on thinning of 'Chiripá' peach. Treatments consisted of ABA applications (500 mg L‐1; ProTone, containing 10% a.i.) applied at three developmental stages, and controls without ABA.
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