Creasing of Orange Peel—Physiology and Control

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Abstract
Creasing is a disorder of orange peel causing puffiness and marked economic loss with the variety Valencia Late. Physiological studies showed higher pectolytic activity (PE) and higher content of water-soluble pectins in affected fruits, associated with an earlier senescence of deep peel layers (albedo). Incorporation of amino acids into proteins was higher in creased tissues. Gibberellin increased the viability of peel by rendering tissues more compact and by delaying senescence (higher protein content in peel at late stages ; lower incorporation of amino acids into proteins, believed to be connected with pectin degradation). The use of gibberellin (20 ppm) at an early stage of fruit growth (3 to 4 cm diameter) in July considerably reduced the incidence of creasing, without hampering the colour break and carotenoid accumulation which occurs in peel layers when creasing is depressed by a November application to almost fully-grown fruits. Gibberellin effects at both dates are probably due to the growth activity of tissues nearing a peak in July and being resumed toward maturation in November. Addition of potassium, ammonium and phosphate ions to sprays further decreased the incidence of creasing. Physiological and horticultural implications are discussed.

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