The Relationship between Different Fruit Load Treatments and Fruit Quality in Peaches

Abstract

The effects of different fruit load treatments during peach growth and development on the internal and external quality of peach fruit were studied. At 47 days after full bloom, the plant materials were divided into four treatments: about 100%, 75%, 50% and 25% of fruit were retained. The results showed that as the fruit load was reduced during fruit growth and development, the fruit weight, size, soluble solid contents (SSC), total sugar content, sugar/acid ratio and color quality increased, while the flesh firmness, index of absorbance difference (IAD) and total acid content decreased. Compared with the control treatment in which the fruit were not thinned, the weight of individual mature fruit increased by 24.52%, 39.73% and 51.68% under three fruit thinning treatments (in which about 75%, 50% and 25% of the fruit were left on the tree). SSC increased by 30.78%, 37.63% and 49.69%; total sugar content increased by 13.58%, 22.33% and 31.42%; and the sugar-acid ratio increased by 13.25%, 13.59% and 19.47%, respectively, under the three conditions. In addition, the longitudinal, transverse and lateral diameters of fruit increased to varying degrees when the fruit load was reduced. Furthermore, the fruit firmness and IAD value of fruit skins decreased, and fruit ripening was advanced when the fruit load was reduced. The results showed that fruit quality and flavor were improved significantly by fruit thinning.