Five apple (Malus domestica Borkh.) cultivars were treated with dicamba at concentrations of 0 to 200 mg·liter-1 during 3 years. Although the response varied with cultivar, dose, and year, dicamba always delayed fruit abscission. At similar concentrations, dicamba usually reduced fruit drop more than NAA, but less than fenoprop. Dicamba at 10 mg·liter-1 effectively delayed drop of `Delicious', whereas 20 to 30 mg·liter-1 was required for `Red Yorking', `Rome', `Winesap', and `Stayman'. Dicamba did not influence flesh firmness, soluble solids content, water core, or starch content at harvest or after storage. Chemical names used: naphthaleneacetic acid (NAA); 2-(2,4,5-trichlorophenoxy)propionic acid (fenoprop); 3,6dichloro-2-methoxybenzoic acid (dicamba).