Response of watersprout growth to fruit load and intensity of dormant pruning in peach tree

Watersprout occurrence and growth were investigated over a two-year period in an early maturing peach cultivar (Alexandra) under different intensities of dormant pruning for fruited and defruited trees. A preliminary study focused on identifying the laws that determine the probability of presence and occurrence of watersprouts in relation to watersprout-bearing shoot (WBS) length. The increase in watersprout probability of presence and occurrence resulting from greater WBS length illustrated the high capacity of peach for sprouting. Watersprout lengths were measured, as well as the lengths of young shoots, one-year-old fruit-bearing shoots (FBSs) and older branches considered as WBS in order to evaluate total shoot growth within the tree. Watersprout number and total length tended to be higher under severe dormant pruning and in fruited trees than under light dormant pruning and in defruited trees. This stimulation of watersprout length appeared to compensate for the concomitant lower total length of young shoots, resulting in a constant overall vegetative growth rate for the whole tree. In the second year of the experiment, watersprouts were either removed by summer pruning or not in order to evaluate watersprout incidence on the rest of the tree. After light and severe watersprout removal (WSR), the annual diametrical growth of FBS tended to be higher and lower, respectively, compared to trees not submitted to summer pruning. Light WSR might favour light interception in the centre of the canopy, thus improving assimilate production and allocation to FBS, whereas severe WSR could prevent carbohydrate export from watersprouts to FBS. Under our conditions, the limit at which WSR intensity became detrimental for FBS diametrical growth appeared to be after approximately 75% of the watersprouts were removed. Severe WSR appeared likely to improve fruit diameter, whereas it had no significant impact on the percentage of soluble solids.