Effect of 2,4,5-Trichlorophenoxyacetic Acid on Ripening of Apples and Peaches

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“…Berry size and stem thickness of grapes (70) were increased by a spray of 4-chlorophenoxyacetic acid and drupelet size of blackberries ( 45) by a spray of this and other regulators at blossom time. In extensive trials with 2,4,S-trichlorophenoxyacetic acid ripening of peaches was hastened but in most cases size, color, and flavor of fruit were reduced (44,71). On apricots, fruit drop was reduced, ripening hastened, and size of fruit increased by sprays with salts of 2,4,5-trichlorophenoxyacetic acid at about the time of pit hardening (24,25), Fruit size increase was all due to increase in the size of cells.…”

Prefatory Chapter: Plant Physiology and Horticulture

“…Berry size and stem thickness of grapes (70) were increased by a spray of 4-chlorophenoxyacetic acid and drupelet size of blackberries (45) by a spray of this and other regulators at blossom time. In extensive trials with 2,4,S-trichlorophenoxyacetic acid ripening of peaches was hastened but in most cases size, color, and flavor of fruit were reduced (44,71). On apricots, fruit drop was reduced, ripening hastened, and size of fruit increased by sprays with salts of 2,4,5-trichlorophenoxyacetic acid at about the time of pit hardening (24,25), Fruit size increase was all due to increase in the size of cells.…”