Citrus fruit quality. Physiological basis and techniques of improvement.
Fruit size can be improved either by increasing carbohydrates availability to fruit or by increasing fruit sink strength. Application of synthetic auxins may act in these two ways, depending on the date of treatment. When they are applied during the physiological drop they have a thinning effect, reducing competition for carbohydrates among developing fruitlets; when applied at the onset of cell enlargement stage fruit sink strength is increased and carbohydrate accumulation in the fruit is enhanced.
