Application and efficacy of different chemical fruit thinning agents on Baifeng peach

doi:10.16178/j.issn.0528-9017.20240799

Abstract

Abstract:

To study the fruit thinning effect of chemical fruit thinning agents on early maturing common peaches, Baifeng peaches were used as materials. Different concentrations of 6-benzylaminopurine (6-BA), naphthylacetic acid (NAA), and ethephon were applied at the initial stage of fruit setting, and indicators such as fruit retention rate and fruit quality were measured. The results showed that the application of 0.1-0.3 g·L^-1 6-BA and 0.01-0.03 g·L^-1 NAA could effectively reduce the fruit retention rate of Baifeng peaches, without affecting single fruit weight, fruit shape index, fruit firmness, and soluble solidscontent. After treatment with 6-BA, the fruit drop rate was rapid and in large quantities, while after treatment with NAA, the fruit drop rate was relatively moderate. 0.02 g·L^-1 NAA had the best effect at the initial stage of fruit setting. Ethephon at a low concentration (0.3 g·L^-1) led to significant fruit drop, while higher concentrations (0.4 and 0.5 g·L^-1) resulted in complete fruit drop, indicating an extreme phenomena. The screening of suitable chemical fruit thinning agents and concentrations provides a reference for fruit thinning treatment of early maturing peach varieties.

Key words: peach, chemical fruit thinning, fruit retention rate, fruit quality

CLC Number:

S662.1

GU Xianbin, YU Sufeng, JIN Ting, JIANG Luping, LU Linghong, FAN Fei, GAO Jing, SONG Genhua, XIAO Jinping, ZHANG Huiqin. Application and efficacy of different chemical fruit thinning agents on Baifeng peach[J]. Journal of Zhejiang Agricultural Sciences, 2026, 67(1): 77-81.

Figures/Tables 5

References 12

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处理	单果重/g	果实纵径/mm	果实横径/mm	果实侧径/mm	果形指数
T1	211.94±17.26 ab	60.05±4.28 a	61.20±4.77 a	61.12±3.54 a	0.98±0.06 a
T2	215.06±21.14 ab	60.16±5.19 a	60.04±4.99 ab	60.04±4.21 a	1.00±0.05 a
T3	200.96±14.07 b	59.57±3.73 a	60.38±3.50 ab	60.21±4.52 a	0.99±0.06 a
T4	222.51±14.39 a	60.96±4.30 a	61.05±5.57 a	60.19±3.85 a	1.00±0.06 a
T7	214.64±30.82 ab	59.43±5.24 a	59.74±5.74 ab	59.98±4.28 a	1.00±0.05 a
T8	204.36±22.46 b	59.22±3.98 a	59.38±3.85 ab	59.78±3.86 a	1.00±0.06 a
T9	203.13±14.06 b	58.30±3.86 a	58.28±3.55 b	59.41±5.67 a	1.00±0.05 a
CK	184.98±18.83 c	60.26±3.78 a	61.02±5.63 a	60.65±4.27 a	1.00±0.06 a
H₂O	173.94±26.37 c	60.81±5.15 a	61.75±4.85 a	60.19±4.42 a	0.98±0.06 a

处理	单果重/g	果实纵径/mm	果实横径/mm	果实侧径/mm	果形指数
T1	211.94±17.26 ab	60.05±4.28 a	61.20±4.77 a	61.12±3.54 a	0.98±0.06 a
T2	215.06±21.14 ab	60.16±5.19 a	60.04±4.99 ab	60.04±4.21 a	1.00±0.05 a
T3	200.96±14.07 b	59.57±3.73 a	60.38±3.50 ab	60.21±4.52 a	0.99±0.06 a
T4	222.51±14.39 a	60.96±4.30 a	61.05±5.57 a	60.19±3.85 a	1.00±0.06 a
T7	214.64±30.82 ab	59.43±5.24 a	59.74±5.74 ab	59.98±4.28 a	1.00±0.05 a
T8	204.36±22.46 b	59.22±3.98 a	59.38±3.85 ab	59.78±3.86 a	1.00±0.06 a
T9	203.13±14.06 b	58.30±3.86 a	58.28±3.55 b	59.41±5.67 a	1.00±0.05 a
CK	184.98±18.83 c	60.26±3.78 a	61.02±5.63 a	60.65±4.27 a	1.00±0.06 a
H₂O	173.94±26.37 c	60.81±5.15 a	61.75±4.85 a	60.19±4.42 a	0.98±0.06 a

处理	果实硬度/ (kg·cm^-2)	可溶性固形物含量/%	总酸含量/ (g·kg^-1)
T1	0.38±0.08 a	11.77±1.28 a	2.25±0.05 ab
T2	0.43±0.10 a	11.81±1.53 a	2.28±0.19 a
T3	0.39±0.10 a	11.41±1.06 a	2.19±0.18 ab
T4	0.19±0.06 b	11.17±1.02 b	2.13±0.09 ab
T7	0.40±0.09 a	11.67±1.34 a	2.18±0.13 ab
T8	0.37±0.10 a	11.61±1.15 a	1.99±0.12 b
T9	0.37±0.08 a	11.42±1.13 a	2.20±0.13 ab
CK	0.40±0.07 a	11.47±1.00 a	2.31±0.12 a
H₂O	0.42±0.11 a	11.53±1.27 a	2.24±0.16 ab

处理	果实硬度/ (kg·cm^-2)	可溶性固形物含量/%	总酸含量/ (g·kg^-1)
T1	0.38±0.08 a	11.77±1.28 a	2.25±0.05 ab
T2	0.43±0.10 a	11.81±1.53 a	2.28±0.19 a
T3	0.39±0.10 a	11.41±1.06 a	2.19±0.18 ab
T4	0.19±0.06 b	11.17±1.02 b	2.13±0.09 ab
T7	0.40±0.09 a	11.67±1.34 a	2.18±0.13 ab
T8	0.37±0.10 a	11.61±1.15 a	1.99±0.12 b
T9	0.37±0.08 a	11.42±1.13 a	2.20±0.13 ab
CK	0.40±0.07 a	11.47±1.00 a	2.31±0.12 a
H₂O	0.42±0.11 a	11.53±1.27 a	2.24±0.16 ab

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