Abscisic acid as a potential chemical thinner for peach

Abstract

The objective of this work was to evaluate the effect of abscisic acid, applied at different rates and different fruit developmental stages, on the thinning of 'Chiripá' peach. Abscisic acid (ABA) at 500 mg L^-1 was applied at three stages of fruit development based on lignin deposition: stage 1, at 24 days after full bloom (DAFB); stage 2, at 40 DAFB; and stage 3, at 52 DAFB. Only ABA application at stage 2 – 40 DAFB – reduced fruit set and the number of fruit per plant. Three ABA concentrations (350, 500, and 750 mg L^-1) were then applied at 40 DAFB. All rates increased fruit ethylene production and fruit abscission.