Gibberellic acid contribution to tomato fruit size

• Autor(a) principal: Ayub, Ricardo Antonio
• Data de Publicação: 2010
• Outros Autores: Rezende, Bráulio Luciano Alves
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Biotemas (Online)
• Texto Completo: https://periodicos.ufsc.br/index.php/biotemas/article/view/2175-7925.2010v23n4p25

With the aim of assessing the behavior of tomato fruits subjected to increasing concentrations of gibberellic acid (GA3), research was carried out in the municipality of Irati, Paraná State, Brazil, within a commercial area of tomato crops, cultivar Fanny, in September under the crossing fence system with a single branch per plant. The adopted treatments were as follows: 0, 30, 60, 90, and 120ppm of GA3, applied whenever the diameter of the fi rst fruits of the second clusters reached roughly 10mm. At harvest when the fruits had achieved 30 to 50% of reddish color, the fresh mass, length, and longitudinal and transversal diameters were measured. The application of 120ppm of GA3 provided maximum fresh mass and dimensions.