Effects of various treatments on the maturation process in Marisol mandarin (Citrus reticulata Blanco).

摘要

Ethephon treatment (200 mg/litre) one month before colour break increased the colour of mandarin cv. Marisol fruits at maturity. This effect was due to faster chlorophyll degradation in the peel, and was enhanced when treated fruits were degreened in a chamber. Leaf abscission provoked by ethephon was reduced by mixing ethephon with calcium salts, but the effect on fruit colour was also reduced. Figaron [ethychlozate] application (100 or 200 mg/litre) just after the June drop gave rise to a similarresponse. Repetition of these treatments did not improve the response. The harvest date could be advanced by combining orchard treatments of ethephon with degreening in a chamber, but Figaron treatments were more efficient. Fruit characteristics were not modified by treatments, except in the case of TSS content which was increased in Figaron-treated fruits.