ioi8 



BETTER FRUIT 



Page 25 



Studies in Fruit-Bud Formation 



By J. R. Magness, Assistant in Research Laboratory, 

 Oregon Agricultural College. 



Continued from last issue 



In considering the conditions in the 

 tree associated with fruit-bud forma- 

 tion, it is necessary to have clearly in 

 mind how the tree is nourished, and 

 the functions of the different parts of 

 the tree. The roots absorb water, with 

 dissolved minerals from the soil, trans- 

 port them to the trunk, and serve as a 

 storage place for the products of the 

 leaves. They also, of course, serve to 

 anchor the tree. The trunk, branches 

 and twigs support the leaf area, serve 

 to carry the water and mineral foods 

 from the roots to the leaves, and foods 

 from the leaves to all parts of the tree, 

 and act as a storage place for elabo- 

 rated food from the leaves. In the 

 leaves, air is taken into the plant, to- 

 gether with the carbon dioxide con- 

 tained in it. Water and mineral foods 

 from the soil are supplied by the roots. 

 The substances are all brought to- 

 gether, and in the presence of light 

 from the sun, are combined by certain 

 of the leaf organs into sugars, starches, 

 etc. These so-called elaborated foods 

 formed in the leaves, are the only ones 

 which are directly available to the 

 plant for tissue building. 



The kind of growth made by the tree 

 at any particular time, varies very 

 largely with the relative amount of the 

 different kinds of food it has available 

 for use at that time. For example, if 

 there is a large amount of the unelabo- 

 rated food from the roots being sup- 

 plied, and a relatively small amount of 

 elaborated food from the leaves, vege- 

 tative growth in shoot length is stimu- 

 lated. When a -relative abundance of 

 elaborated food is present, fruit-bud 

 formation and increase in thickness of 

 shoots occurs. Fruit-bud formation is 

 apparently associated with a relative 

 abundance of elaborated food in the 

 immediate region of the bud. This con- 



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elusion is supported by the following 

 facts: 



1. The time of initial fruit-bud for- 

 mation, and the position in which it 

 occurs, shows a correlation to the 

 amount of elaborated food present It 

 has been mentioned before that fruit 

 buds do not begin to form before late 

 June and July, and they may not form 

 until much later than this. The leaf 

 area of the tree, and hence the food 



manufacturing area, is at its maximum 

 expanse by this time, while usually the 

 intake through the roots is less than 

 earlier in the season, due to dryer con- 

 ditions. Thus the elaborated food is 

 coming into relatively greater abun- 

 dance. Also it was mentioned that in 

 spurs, on the average, this initial flower 

 part formation occurs earlier in the 

 season than on the one-year-old wood. 

 On each spur, we have a number of 



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