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Preharvest gibberellic acid (GA) applications at 10 ppm in 0.1% L-77 (v/v) surfactant or 20 ppm in 0.05% L-77 (v/v) caused `Marsh' grapefruit  (Citrus paradisi  Macf.) to be significantly more resistant to puncture and significantly delayed yellow color development. There was no difference between the two GA rates and applications in July were not found to be as effective as August or September applications. There was an overall significant increase in peel oil content in flavedo tissue as a result of GA treatment, but no significant difference between GA treatments. Limonin contents in GA-treated grapefruit albedo tissue were generally higher at both GA levels than in control fruit. GA treatments had no effect on juice quality characteristics and there was no difference in taste preference between GA-treated and control fruit. Because citrus fruit are resistant to attack by tephritid fruit flies prior to the occurrence of peel senescence and GA delays peel senescence, GA treatment should provide a biorational addition to existing fruit fly control strategies.

719 PB 429 EFFECT OF GIBBERELLIC ACID ON CERTAIN PHYSICAL AND CHEMICAL PROPERTIES OF GRAPEFRUIT PEEL