Effects of Ethephon on the Fruit Ripening of Kiwifruit, 'Hayward' and 'Monty'

Abstract

Ethephon application as a substitute for ethylene treatment to accelerate the ripening of kiwifruit was investigated.
In Experiment 1, 'Hayward' and 'Monty' fruits were immersed in 100 or 500 μl•liter^-1 ethephon on the vine on Sept. 13, 110 days after full bloom. The immersion accelerated flesh softening and increased the soluble solids of the fruit. It also accelerated postharvest and other ripening-related physiological changes; the 500 μl•liter^-1 ethephon treatment improved flavor and decreased the acid content.
In Experiment 2, the 50, 100, 300 and 500 μl•liter^-1 ethephon solutions in which fruits were immersed after harvest accelerated ripening-related physiological changes. Ethephon treatments at 50 and 100 μl•liter^-1 had no effect on flavor and taste but resulted in the softening of the flesh and a decrease in acidity. Treatments at 300 and 500 μl•liter^-1 ethephon resulted in fruits with good flavor and taste.
These results suggest that ethephon application could be substituted for ethylene gas treatment to hasten the ripening process of kiwifruit.