Effect of ethephon on the ripening of fruits.
Shanmugavelu K. G., Selvaraj P., Veerannah L., Chittaraichelvan R.
Author Affiliation: Dep. Hort., Tamil Nadu Agric. Univ., Coimbatore, India.
Progressive Horticulture 8 : 89-96
Abstract : In three mango varieties 104 p.p.m. of 2-chloroethanephosphonic acid (1) reduced the period of fruit ripening from 108 - 120 to 48 - 60 h, that of Baneshan and Muloga being most reduced; (2) reduced the percentage loss in fruit weight on ripening, that of Muloga being most reduced; (3) increased reducing sugar content in Baneshan and KO8; (4) reduced acidity in Baneshan; and (5) caused ripened fruits to be yellow in colour as a result of increased carotenoid content.In four papaya varieties 2 X 103 p.p.m. of 2-chloroethanephosphonic acid (1) reduced the ripening period from 96 - 120 h to 24 h, that of Waimanalo being most reduced; (2) reduced percentage loss in fruit weight on ripening in Sunrise Solo and Line 8 Solo; and (3) increased sugar content, ascorbic acid and carotenoids and reduced phenols.