Effect of Growth Regulators on Ascorbic Acid Content, Drained Weight and Color of Fresh and Processed ‘Rainer’ Cherries1

Abstract

Abstract Gibberellic acid (GA) applied at 20 ppm 4−6 weeks before harvest increased the ascorbic acid content of fresh and processed ‘Rainier’ cherries ( Prunus avium L.) while also increasing fruit size and yellow color. Anthocyanin content was also reduced. GA treated fruit rated higher according to USDA processed fruit grades. Ascorbic acid content did not change with maturity. There was no interaction between GA and maturity on ascorbic acid content (2-Chloroethyl)phosphonic acid (ethephon), applied at 500 ppm 1 to 3 weeks before harvest, reduced fruit size compared with untreated fruit. Fruit treated with succinic acid-2,2-dimethylhydrazide (daminozide) at 2000 ppm 2 weeks after full bloom reduced the weight per fruit after processing but not before processing. This was reflected in a greater loss in drained weight. Daminozide increased anthocyanin content and reduced yellow and green color of fresh fruit.