Effect of ethephon on the physio-chemical changes during the ripening of 'Chanee' durian (Durio zibethinus Murray) harvested at different maturity stages
1993
Sripan Cheyglinted
'Chanee' durian fruits harvested at 75% maturity either failed to ripen or ripened abnormally, although there was an apparent climacteric rise in repiration and ethylene production. The sensory characteristics and other ripening parameters were inferior, relative to more mature fruits. Fruits at 85% and 95% maturity had good eating quality at the table-ripe stage (TRS) which was attained 3 and 2 days after harvest (DAH), respectively. Normal ripening, i.e. yellowing of the pulp and development of full flavor and aroma of fruits harvested at 85% maturity was obtained at TRS if treated with 1000 or 2000 ppm ethephon. Ripening of 85% mature fruits was also advanced when treated with ethephon. For all ethephon concentrations tried, internal ethylene production of fruits, irrespective of harvest maturity was not enhanced. However, ethephon treatment consistently advanced the onset of the respiratory climacteric in fruits harvested before they were 95% mature. Ethephon treatment was no longer effective when used on fruits harvested at 95% maturity. Thus, it appears that the failure of immature fruits to ripen normally can be attributed to a lower sensitivity to lower amount of ethylene. The immature fruits requires a level of ethylene higher than the endogenous level normally produced to elicit the normal ripening response. Three DAH, ethephon treated fruits at 75% maturity were rated higher in firmness by mouthful than fruits at 85% and 95% maturity, regardless of treatment. This indicates that harvesting at 75% maturity combined with ethylene treatment extended shelf life of durian fruits by one day
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