“…It is used mainly to improve the rind quality of fruit (Coggins et al, 1969;Poling, 1991). Some crystal sructures of gibberellins are reported previously, such as gibberellin A20 (Komoda et al, 1968), gibberellin A4 trmethyl ester (Ellames et al, 1979), gibberellin A3 (Kutschabsky & Adam, 1983), 3-O-acetylgiberellin A3 (Hossain et al, 1988), gibberellin C (Thompson et al, 2000), 15crclogibberellin A9 (Furber et al, 1992), and gibberellin A15 (Nagata et al, 1971). We present here the structure of the title compound, (I).…”