SummaryThe effects of trunk strangulation and winter heating on fruit growth, internal quality and maturation were studied. Strangulation of the trunk with a steel wire (1.6 mm diameter) was performed to the depth of the wire diameter in mid-October 1992. A significant increase in fruit size took place one month after treatment. Stomatal conductance, transpiration and net photosynthetic rates of the leaves were significantly decreased by trunk strangulation, but degreening of the fruit rind was not affected. Specific dry weight of the spring leaves significantly increased 57 d after treatment. the consequent increase of total soluble solids (TSS) in juice was attributed to an increase in the sucrose content, and occurred two months after imposing the treatment. The decrease in titratable acidity (TA) was ascribed to the decrease in the citric acid (CA) concentration, while malic acid (MA) increased from mid-October to mid-December and decreased thereafter. As malic acid content was significantly increased...