The effects of ethephon on the ripening of carambola (Averrhoa carambola L.)
2018
Pham, M. H. | Le, P. T. Q.
Today, there are a lot of types of chemicals that have the ability to mature and affect the quality of fruit. They can help us to gain actively in fruit processing, especially ethephon (ethrel or 2-cloroethyl phosphonic acid). The purpose of this study is to investigate the influence of ethephon on the ripening of carambolas (star fruit). Carambolas are the most common fruit in Vietnam, Asian and South American countries; they are the most nutritious fruits in vitamins and minerals, especially ascorbic acid (Vitamin C). The samples were soaked into ethephon at different concentration of 0, 5, 10, 15, 20, and 25% (v/v), were stored in plastic basket covered with canvas at 30±3oC, humidity of 71±10%. The evaluation criteria used in this study were ripe ratio, weight loss, reducing sugar content, total acidity, sensory evaluation, color and residual ethephon content. The results showed that carambolas were soaked in ethephon at the rate of 15 ml/l have the ability to ripen quickly, equally and have beautiful colors on the surface of the peel, and low residual ethephon content. Currently, in Vietnam, there is no regulation for the maximum content of ethephon permitted in carambola. We hope that the Ministry of Public Health will issue the maximum amount of permitted residues of ethephon in carambola for setting customer’s mind at rest, easy to manage and control for government agency.
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Эту запись предоставил Universiti Putra Malaysia