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  • Author or Editor: J. W. Chapman x
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Abstract

The percentage of rooting and survival of 1-year old non-juvenile pecan branches air-layered 50 days after bud break and left on the tree for about 5 1/2 months increased as indole-3-butyric acid (IBA) was increased from 0 to 3%. After 1 season’s growth, maximum survival occurred with air-layers that had been treated with 3% IBA. Shoot growth of the air-layers was relatively short.

Open Access

Four year old `Loring' peach trees on `Lovell' rootstock were treated with single applications of 0, 50, and 100 ppm GA3 alone and in combination with 100 ppm ethephon on 15 November 1988, 1989, and 1990 to determine the effect on bloom delay the following spring. Flower bud number was not affected by any of the treatments the next spring. Ethephon had the greatest effect on bloom delay the following spring. The 50 and 100 ppm GA3 treatments resulted in a slight delay of bloom. The combination of 50 and 100 ppm GA3 and 100 ppm ethephon resulted in less of a bloom delay than ethephon alone but greater than the GA3 treatments alone. Fruit set was increased by ethephon treatments in 1989 and 1991 but not in 1990. Ethephon treatments delayed fruit maturity whereas GA3 did not. Total fruit yield for 1989, 1991, and the three year average was not effected by treatments. However, in 1990 50 ppm GA3 resulted in the highest yields. Ethephon treatments reduced the average fruit weight in 1990 and 1991 but not in 1989 or the three year average.

Free access

Variations in the levels of volatile constituents during maturation of peaches were determined by means of capillary gas chromatography. C6 aldehydes were the major volatile compounds isolated from immature fruit, however, as the fruit matured, levels of the C6 aldehydes decreased. The final period of peach maturation (120 to 126 days after flowering) showed significant increases in benzaldehyde, linalool, γ- and δ- decalactone; γ- decalactone being the principal volatile compound. The major volatiles, sucrose, quinic acid, and the malic/citric acid ratio, either singly or in combination, appear to be useful indices for estimating maturity of peaches.

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