Gibberellin-delayed ripening of mango.
Feungchan S.
Author Affiliation: Department of Horticulture, Faculty of Agriculture, Khon Kaen University, Khon Kaen 40002, Thailand.
Kaen Kaset = Khon Kaen Agriculture Journal 20 : 245-248
Abstract : Experiments revealed that gibberellic acid (GA) at 50-200 ppm did not affect the development of chlorophyll in mango [Mangifera indica] fruits. However, 100 ppm. GA retarded fruit ripening by up to 73%.