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Degreening enhancement of washington navel orange fruits with Ethephon [electronic resource].

By:

Melouk, Abdel Hamid M

Contributor(s):

Bassal, Magdy A

Language: English Summary language: Arabic Description: p.33-42Other title:

تحسين تلوين ثمار البرتقال بسره بإستخدام الإثيفون [Added title page title]

Uniform titles:

Agricultural research journal, Suez Canal University, 2007 v.7(1) [electronic resource].

Subject(s):

Online resources:

Full Text Article

In: Agricultural Research Journal, Suez Canal University 2007 v.7(1)Summary: Ethephon as preharvest--sprying (at 0, 150, 200, 300, 400 and 500 ppm) and as postharvest-dipping (at 0, 200, 300,400,500, 1000, 1500 and 2000 ppm) were applied to Washington Navel orange, respectively during 2004 and 2005 seasons. Spraying ethephon at 400 ppm advanced harvesting date by about 10 days and greatly reduced fruit and leaf abscission especially 20 days after treatment. Either pre or postharvest applications of ethephon increased markedly degreening score, carotenoid content, as well as SSC% and SSC/acid ratio, while it reduced chlorophyll (a, b) and juice acidity. However, ethephon treatments involved in loss of chlorophyll (a, b) and development of carotenoids which associated with colour improvement correspondly with increasing ethephon concentration. Fruits stored for 15 days had higher degreening score, carotenoids and SSC, while they had lower chlorophyll and acidity than fruits stored for 5 days. Fruit weight loss was the least in fruits dipped in ethephon at 1500 ppm and stored for 15 days.

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Ethephon as preharvest--sprying (at 0, 150, 200, 300, 400 and 500 ppm) and as postharvest-dipping (at 0, 200, 300,400,500, 1000, 1500 and 2000 ppm) were applied to Washington Navel orange, respectively during 2004 and 2005 seasons. Spraying ethephon at 400 ppm advanced harvesting date by about 10 days and greatly reduced fruit and leaf abscission especially 20 days after treatment. Either pre or postharvest applications of ethephon increased markedly degreening score, carotenoid content, as well as SSC% and SSC/acid ratio, while it reduced chlorophyll (a, b) and juice acidity. However, ethephon treatments involved in loss of chlorophyll (a, b) and development of carotenoids which associated with colour improvement correspondly with increasing ethephon concentration. Fruits stored for 15 days had higher degreening score, carotenoids and SSC, while they had lower chlorophyll and acidity than fruits stored for 5 days. Fruit weight loss was the least in fruits dipped in ethephon at 1500 ppm and stored for 15 days.

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