Effects Of Ba+Ga 4+7 Treatments On Fruit Quality In ‘Fuji’ Apple Variety

Fatma Akıncıyıldırım; Gülşah Kepenek; Bekir Şan; Adnan Nurhan Yıldırım; Emel Kaçal

Effects Of Ba+Ga 4+7 Treatments On Fruit Quality In ‘Fuji’ Apple Variety

Year 2014, Volume: 1 Issue: Özel Sayı-2, 1387 - 1390, 01.03.2014

Fatma Akıncıyıldırım Gülşah Kepenek Bekir Şan Adnan Nurhan Yıldırım Emel Kaçal

Abstract

The study was carried out in order to determine the effects of BA+GA 4+7 applications on fruit quality in ‘Fuji’ grafted on M9 rootstock in Isparta conditions. When fruitlets reached 10 mm diameter, trees were applied with BA+GA4+7 at 0, 100 and 150 ppm (1.8 BA+1,8%GA4+7; Perlan) two times at one-week intervals. BA+GA4+7were most effective on fruit quality, which increased fruit weight, fruit diameter, fruit length and fruit shape (L/D ratio) and fruit ratio >65 mm (%) (first class fruit) compared to control. However it did not affect flesh firmness, soluble solute content (SSC), titrable acidity and a*(redness), and it did not influence fruit thinning ratio

Keywords

Malus x domestica, growth regulators, fruit size, shape

References

Figure 1. Effect of BA+GA4+7 on fruit weight (a), fruit diameter (b), fruit length (c) and fruit shape (d)
These results are in agreement with the
reported studies (Kumar et al.,2003; Youn et al.,
2004; Leite et al., 2006; DongHoon et al., 2010;
Sepahvand et al., 2012). Burak and Büyükyılmaz
(1998) reported that the high doses of BA+GA4+7 had
adverse effect on fruit shape while low doses
increased fruit size, fruit length and fruit diameter.
Also it was stated that the 25 ppm 6-BA+GA4+7
applied 14 days after full bloom greatly increased
fruit size without causing any deformation in pear
(Stern et al., 2007).
Table Effect of BA+GA4+7 on L*, a*, b* values in fruit skin Dozes 0 (Control) 100 ppm BA+GA4+7 150 ppm BA+GA4+7 Lsd a* 30.480 29.053 16.020 a 48.603 30.720 16.777 a 3.711 4.625 1.359
The results of the effects of BA+GA4+7 applications
on flesh firmness, SSC, pH and titrable acidity are
presented in Table 2. We determined that 150 ppm
BA+GA4+7 increased the pH value of fruit juice. The
SSC and titrable acidity were not significantly
affected by BA+GA4+7 applications compare to the
control. Although the flesh firmness was not
significantly affected by all applications, the highest
flesh firmness was obtained from the control (mean
18,82 lb), which had small fruit size. Generally, fruit
size is negatively correlated to firmness, especially
in apples (Dell et al., 1999). These results did
support the findings of a previous report
(DongHoon et al., 2010). Also, Youn et al. (2004)
reported that flesh firmness was decreased by
promalin (BA+GA4+7). L*, a*, b* values were
obtained from BA+GA4+7 applications presented in
Table While L* (Lightness) and a* (redness) in
color of fruit skin was not affected by applications,
b*(yellowness) values were significantly increased
by BA+GA4+7 applications. In conclusion, it was demonstrated that
BA+GA4+7 (especially 100 ppm) application can be
useful for improving fruit size and shape when
applied fruitlets 10 mm diameters two times at one
week intervals in ‘Fuji’ apple.
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