Gibberellic Acid Produces Seedless Rambutan Fruits
Isn’t it more enjoyable to eat rambutan fruits when these are seedless? Yes, just like grapes, rambutan fruits can also be produced sans the seeds, a technology which is now being pioneered by the Aklan State University (ASU) in Banga, Aklan.
Dr. Marilyn Romaquin, dean of ASU College of Agriculture, Forestry and Environmental Sciences, accidentally came up with “seedless” rambutan that is sweet and has thicker aril or flesh by spraying them with gibberellic acid (GA3), a plant growth regulator or hormone.
“My discovery occurred in September 2003 while evaluating the effect of gibberellic acid on the yield and quality of rambutan (Nephelium lappaceum Linn.) fruits at harvest for my dissertation,” says Romaquin. That time, she was about to finish a doctorate degree in crop science, major in horticulture, from Central Luzon State University (CLSU) in the Science City of Muñoz, Nueva Ecija.
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