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Gibberellin delays lemon maturity
Authors
C. W. CogginsR. M. Burns
H. Z. Hield
R. G. Platt
Authors Affiliations
C. W. Coggins, Jr., is Assistant Plant Physiologist in the Department of Horticultural Science, University of California Citrus Research Center, Riverside; R. M. Burns is Extension Horticulture Technologist, Agricultural Extension, Service, U.C., Riverside; H. Z. Hield is Specialist in the Department of Horticultural Science, University of California Citrus Research Center, Riverside; R. G. Platt is Extension Subtropical Horticulturist, Agricultural Extension, Service, U.C., Riverside.Publication Information
Hilgardia 18(1):15-15. DOI:10.3733/ca.v018n01p15. January 1964.
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Abstract
The registration of gibberellic acid for use as a spray on lemons now permits a new method of maturity regulation for the lemon industry. The natural pattern of lemon fruit maturity is for much of the fruit to color and ripen prior to the favorable fresh fruit market that develops in hot summer weather. Gibberellic acid sprays can be used to delay the maturity of lemon fruits. The delay is beneficial and appears to be of economic value. The major benefits are (T) a more desirable production pattern in relation to market demands, (2) a larger percentage of fruit with a long storage life, and (3) a decrease in small tree-ripe fruit. These effects permit more flexibility in harvesting and marketing.
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