Effect of ethephon on mango (Mangifera indica L.) fruit quality.
Sergent E., Schaffer B., Lara S. P., Willis L. E.
Author Affiliation: Faculty of Agronomy, Central University of Venezuela, Maracay, Estado Aragua, Venezuela.
: 510-517
Abstract : Mango cv. Keitt fruits were dipped in hot water (52°C) for 2 min, then for 1 or 2 min in ethephon at 0, 1000, 2000 or 4000 mg/litre, with 500 mg/litre of benomyl added to all solutions. Fruits were then stored in an open-sided shed at a mean temperature of 26.7°C and a mean RH of 73%. Fruit firmness, TSS, colour, organoleptic flavour rating and incidence of anthracnose [Glomerella cingulata] were determined at 2-day intervals. Three days after exposure to ethephon, the flavour rating and TSS increased with ethephon concentration up to 2000 mg/litre, then levelled off. Fruit firmness decreased and then levelled off in a similar way. There was little difference between 1 and 2 min in ethephon and the incidence of anthracnose was not affected. Hence, a 1- to 2-min dip in 1000-2000 mg ethephon/litre is recommended for accelerating mango fruit ripening.