EFFECT OF ETHEPHON ON MANGO (MANGIFERA INDICA L.) FRUIT QUALITY
The effects of ethephon on ripening of 'Keitt' mango (Mangifera indica L.) fruit were tested. Fruit were dipped in hot water (52°C) for 2 minutes and dipped for 1 or 2 minutes in a solution of ethephon at 0 (control), 1000, 2000, or 4000 mg/l. Benomyl (500 mg/l) was added to all solutions. Fruit were then stored in an open-sided shed with a mean temperature and relative humidity of 26.7°C and 73%, respectively. Fruit firmness, total soluble solids, color, palatability (subjective flavor rating), and incidence of anthracnose were determined at two-day intervals. Three days after exposure to ethephon, fruit firmness and total soluble solids increased as ethephon concentration increased to 2000 mg/l, then slightly decreased at ethephon concentrations of 4000 mg/l. At this time, fruit firmness decreased as ethephon concentration increased to 2000 mg/l. The effects of ethephon on the measured fruit ripening indicators were similar for both one and two minute exposure times. Total soluble solids and flavor ratings were generally higher for fruit dipped for two minutes than those dipped for one minute. There was no effect of ethephon treatment on the occurrence of anthracnose. The data indicate that dipping 'Keitt' mango fruit in 1000–2000 mg/l of ethephon for 1–2 minutes accelerates ripening.
Sergent, E., Schaffer, B., Pablo Lara, S. and Willis, Leah E. (1993). EFFECT OF ETHEPHON ON MANGO (MANGIFERA INDICA L.) FRUIT QUALITY. Acta Hortic. 341, 510-517