Abstract
Gibberellic acid at 5 or 10 ppm was applied during bloom in four trials in commercial Thompson Seedless raisin vineyards in the San Joaquin Valley. These concentrations did not affect fruit maturity, raisin yields, or raisin grades; nor was the incidence of bunch rot influenced. Significantly increased, however, were fresh berry weights, which, in turn, were reflected in significantly heavier raisin berries. Although not measured directly no berry-thinning effect was noted.
- Received February 1979.
- Revision received March 1979.
- Accepted March 1979.
- Published online January 1979
- Copyright 1979 by the American Society for Enology and Viticulture
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