Effect of soil applied paclobutrazol on chemical quality of Litchi (Litchi chinensis Sonn.) cv. rose scented

Abstract

Paclobutrazol is a plant growth retardant and triazole fungicide has been reported to be very effective for dwarfing a wide range of crops including litchi. It is a cell elongation and internode extension inhibitor that retards plant growth by inhibition of gibberellins biosynthesis. The effect of paclobutrazol at varying time intervals of litchi as soil drench application (1.00-4.00 g a.i. per meter canopy diameter) was investigated during 2016-18 in Pantnagar condition. The Chemical quality of litchi was significantly increased due to higher dose of paclobutrazol (2.0-4.0 g a.i./meter canopy diameter). Application of paclobutrazol at the rate 2.0, 3.0 a.i./tree through soil application method was noted to be more efficient in increasing Ascorbic acid, Total soluble solids, Total sugar, and Anthocyanin. The paclobutrazol applied at the rate 40 ml/tree was the most effective in increasing the Ascorbic acid (27.29 mg/100gm) followed by 60 ml/tree (27.15 mg/100g), while the minimum Ascorbic acid was recorded under control (25.37 mg/100gm). The application of paclobutrazol @ 40 ml/tree, the Titratable acidity of litchi tree was found to be minimum (0.49%) as compared to control (0.54 %). In different time intervals the D2 (October) estimated the minimum titratable acidity (0.51%) followed by D2 (October), while the maximum titratable acidity was noted under D3 (0.53%).The main purpose of this study is to focus upon contemporary information about paclobutrazol in litchi growth.

Assessment of Residual Effect of Paclobutrazol on the Growth, Flowering, Yield and Quality of Litchi

“…Paclobutrazol was applied to the selected trees across two years, in 2016 and 2017, respectively. Rose Scented is a prominent variety of India and is extensively grown in this region (Pant et al, 2020).The fruits of this cultivar have distinct rose aroma (Menzel and Waite, 2005). The tuberculate pericarp has an attractive red color.…”

Effect of Pre-harvest Salicylic Acid Spray on Shelf Life and Biochemical Changes of Litchi during Storage

“…After harvesting, the fruit turn brown within a couple of days due to loss of water from the pericarp. Panwar et al [1] reported that salicylic acid decreases respiration rate by the closure of stomata. Salicylic acid (SA) is a natural plant hormone and it acts as signaling molecule.…”