บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Effects of ethephon on the fruit ripening of kiwifruit, 'Hayward' and 'Monty'.

Nagata, K.; Kurihara, A.;

Journal of the Japanese Society for Horticultural Science Year: 1995 Vol: 64 Issue: 3 Pages: 625-631 Ref: 20 ref.

1995

บทคัดย่อ

Effects of ethephon on the fruit ripening of kiwifruit, 'Hayward' and 'Monty'.

 

Ethephon application was investigated as a substitute for ethylene treatment to accelerate kiwifruit ripening. In experiment 1, Hayward and Monty fruits were immersed in 100 or 500 micro l ethephon/litre on the vine on 13 Sep., 110 days after full bloom. The immersion accelerated flesh softening and increased the soluble solids of the fruit compared with untreated controls. It also accelerated postharvest and other ripening-related physiological changes; the 500- micro l/litre treatment improved flavour and decreased fruit acidity. In experiment 2, postharvest immersion in 50-, 100-, 300- and 500- micro l ethephon/litre solutions accelerated ripening-related physiological changes. Ethephon treatments at 50 and 100 micro l/litre had no effect on flavour and taste but resulted in softening of the flesh and a decrease in acidity. Treatment with 300 or 500 micro l ethephon/litre resulted in fruits with good flavour and taste. These results suggest that ethephon application could be substituted for e

thylene gas treatment to hasten kiwifruit ripening.