The good size and adequate color of fresh citrus are important factors of quality that increase their consumption and improve the prices received by farmers. This work aimed to study the effect of different intensities of thinning and pruning of fruit on production and fruit quality of mandarin 'Montenegrina'. The experiment was conducted in a commercial orchard in the city of Dois Vizinhos, in Southwestern Paraná, Brazil. The factorial experiment consisted of the following treatments. 1) Without thinning and without pruning (control), 2) Without thinning, with pruning; 3) 33 % thinning, without pruning; 4) 33 % thinning, with pruning; 5) 66,% thinning, without pruning; 6) 66 % thinning, with pruning. The experimental design was completely randomized block with four replications and each experimental unit consists of one plant. Under conditions in which the experiment was conducted, it appears that the thinning intensities of 33 % and 66 % promote an increase in the fresh weight, improve the skin color, increase the diameter and improve the commercial classification of fruis of 'Montenegrina' mandarin. Light pruning does not contribute to improving the quality of the fruits.
citrus; quality; commercial classification; caliber
