The growth of apricot fruit. II. The effects of temperature and gibberellic acid

Abstract

The effect of temperature and gibberellic acid (GA₃) applications on apricot fruit have been determined by measurements of fruit size and shape, mesocarp cell number, size, and shape, and endogenous gibberellin.

Application of heat during the first 10 nights after anthesis increased the initial growth rate of fruit and of cells in the mesocarp and produced more rapid cell division in this tissue. It did not affect final fruit size or the number and diameter of cells in the mesocarp. Higher temperatures did, however, hasten maturity of fruit.

GA₃ perfused into branches before anthesis produced an increased drop of flower buds and fruit, raised the ratio of flower buds to leaf buds initiated that season, and resulted in elongated pedicels. Initially, fruit growth rate was increased by GA₃, but subsequently it was depressed and final size was below normal. These effects on fruit size were mainly due to effects on the rate of cell division. Some differences were noted in the dimensions of cells but final radial cell diameter did not differ from untreated fruit. GA₃-treated fruit ripened sooner than controls.

Neither heating nor GA₃ treatments affected the level of endogenous gibberellin-like substances in the fruit or their R_F on paper chromatograms.

There were no significant interactions between temperature and gibberellin in any parameter of apricot fruit growth.