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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).
Abstract
Five apple (Malus domestica) cultivars were treated with NAA at 10 mg·liter–1 and dichlorprop at 5, 10, and 15 mg·liter–1 during 2 years. Although the response varied with cultivar, NAA generally delayed fruit abscission compared to the control. Preharvest drop was usually reduced by dichlorprop at 5 mg·liter–1 more effectively than by NAA. Preharvest drop of ‘Stayman’, ‘Rome Beauty’, and ‘Winesap’, but not ‘Delicious’, was inversely related to concentration of dichlorprop. Fruit redness, flesh firmness, soluble solids content, and starch ratings were not affected consistently at harvest or during storage by any treatment for any cultivar. Residue levels of dichlorprop in the fruit were related to treatment concentration and persisted until harvest. Chemical names used: naphthalene acetic acid (NAA); 2-(2,4-dichlorophenoxy) propanoic acid (dichlorprop).