Improving ‘Bing’ sweet cherry fruit quality with plant growth regulators

Final fruit diameter is the prime determinant of sweet cherry fruit value. Previous research has shown that mesocarp cell size accounts predominantly for variability in final fruit size, within a genotype. Our research program evaluated the potential to improve sweet cherry fruit size/weight with growth regulators to affect cell division and/or cell expansion stages. In the current study we screened 8 plant growth regulators (PGRs), including cytokinins, gibberellins, and auxins, and their combinations for their ability to increase ‘Bing’ fruit weight. Each PGR was mixed in lanolin paste and applied to fruit pedicels at 9 or 30 days after full bloom (DAFB), to coincide with estimated peak in cell division and cell expansion activity, respectively. Several cytokinins applied 30 DAFB improved fruit weight significantly (ca. +15%) with N-(2-Chloro-4-pyridyl)-N′-phenylurea (CPPU) and 6-(3-hydroxybenzylamino) purine (mt-Topolin) at 100 mg l⁻¹ being the most effective. Gibberellins, applied alone, improved fruit size and delayed fruit maturation and exocarp coloration. GA₃ at 200 mg l⁻¹ applied at 9 DAFB was the most effective and improved final fruit weight by 15%. Fifty-six percent of the fruit from this treatment were ≥9 g compared to 15% of similar weight fruit from untreated limbs. Both GA₃ and GA_4/7 treatments applied 9 DAFB increased fruit radial expansion. 4-Chlorophenoxyacetic acid, a synthetic auxin, also stimulated higher fruit growth rates at stage I and stage II, and fruit color development, but did not improve final fruit size.     

Juniper Consumption Does Not Adversely Affect Meat Quality in Boer-Cross Goats

Goat browsing can be used as an alternative brush management option for redberry (Juniperus pinchotii Sudw.) and ashe (Juniperus asheii Buch) juniper instead of more expensive and invasive brush control methods, assuming consumption of juniper does not adversely affect the marketability of offspring. Some wildlife species reportedly retain juniper flavor when consumed. We determined if juniper consumption affected meat quality or flavoring of Boer-cross kid carcasses. Twenty recently weaned, Boer-cross wethers were randomly assigned to one of four treatments with treatments fed different amounts of juniper (0%, 10%, 20%, 30% juniper in the diet). All goats were fed juniper for 28 d at the Angelo State University (ASU) Management, Instruction, and Research Center. All goats were also fed a feedlot ration to meet maintenance requirements (2% body weight). Juniper intake varied (P < 0.05) between all treatments (0%, 10%, 20%, 30%) primarily because treatments were fed different amounts of juniper. Following a 28-d trial, goats were harvested at the ASU Food Safety and Product Development Laboratory. Carcass characteristics including live weight, hot carcass weight, dressing percentage, loineye area, body wall fat thickness, and leg circumference were similar (P > 0.05) among treatments. Sensory characteristics including tenderness, juiciness, flavor intensity, off-flavor, and overall acceptability were also similar (P > 0.05) among treatments. Landowners can utilize goats as a biological management tool without adversely affecting goat meat quality or flavoring.