Effects of Ethychlozate on Suppressing the Rind Puffing of Satsuma Mandarin

Abstract

The effects of ethychlozate on the rind puffing and its mechanism have been examined in this paper.
Ethychlozate did not show any effect on the rind puffing, when it was used for fruit thinning.
While, ethychlozate substantially suppressed the rind puffing, when it was sprayed at the beginning of coloration.
Since 5-chloro-indazole carboxylic acid, a metabolite of ethychlozate, effectively inhibited the ethylene evolution, this phenomenon may be attributed to the action of this metabolite.
The content of water-soluble pectin decreased, while the content of 0.4% sodium hexametaphosphate-soluble pectin or 0.05N-HCl-soluble pectin increased by application of ethychlozate.