Quality Improvement in Canned ‘Rainier’ Cherries (P. avium L.) with Gibberellic Acid1

This is the authors' abstract. We don't add key points for this paper.

Gibberellic acid (GA), applied at 10 to 30 ppm early in stage III of fruit growth, resulted in canned sweet cherries, cv. Rainier, that were a clear golden color with nearly clear syrup, and were firmer and larger than untreated fruit. The differences appeared to be due more to a change in fruit characteristics than to a simple delay in maturity.