ASTRINGENCY REMOVAL AND RIPENING PROCESS OF PERSIMMONS TREATED WITH ETHEPHON AND ETHANOL | ||||
| Journal of Plant Production | ||||
| Article 10, Volume 33, Issue 5, May 2008, Page 3545-3553 PDF (581.64 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jpp.2008.166411 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| M. I. EL-Kady; B. N. Samra; Rania A. A. Badawy | ||||
| Pomology Dept., Fac. of Agric., Mansoura Univ. | ||||
| Abstract | ||||
| The present study was carried out during 2006 and 2007 seasons to evaluate the effect of dipping persimmon fruits in different concentrations of ethephon and ethanol solutions as post harvest treatment to remove astringency and hasten fruit ripening. The data indicated that ethephon at 750 ppm was superior effect for reducing fruit firmness and total tannins with increasing total soluble solids and enhancing ripening process than dipping fruits in 500 or 1000 ppm. Moreover, ethanol application at 25 % was suitable to accelerate fruit ripening with increasing soluble solids than dipping fruits in 50 % concentration. Since, these treatments were more effective to remove fruit astringency through reducing tannin content. Also, these solutions are save for human health. | ||||
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