Effect of ethrel in aqueous solution and ethylene released from ethrel on guava fruit ripening

Abstract

The effect of ethrel in aqueous solutions at 250, 500 and 1000 ppm and ethylene released from ethrel at 250, 500 and 1000 ppm was evaluated on fruit ripening of white-and pink-fleshed guava fruits. Ripening was enhanced in all treated fruits of both guava types at all concentrations used. The ripening rate progressively increased with increase in concentration. Ethylene released from ethrel was more effective in triggering fruit ripening than dipping fruits in aqueous solution of ethrel. Depending on concentration, ripening was 2-6 days faster in fruits dipped in aqueous solutions of ethrel and 6-9 days earlier in fruits treated with ethylene released from ethrel, compared with untreated fruits. The effect on fruit ripening was indicated by enhanced climacteric peak of respiration, increased peel color, increased total soluble solids and decreased flesh firmness.

Effect of different treatments of ethrel on ripening behaviour and post- harvest quality of mango (Mangiferaindica L.) during storage

“…The decrease in firmness, during ripening may be due to breakdown of insoluble protopectin into soluble pectin or by cellular disintegration leading to membrane permeability (Brinston et al, 1988). It was reported that post-harvest treatment with ethrel promoted ripening of mango fruits, and the treated fruits were less firm than the treated ones (Mohamed Nour and Abu Goukh, 2010). A similar drop in flesh firmness was reported in guava Abu Goukh and Bashir, 2003) and mango (Venkatesan and Tamilmani, 2010).…”

“…Kulkarni et al (2004) reported an increase in TSS and sugars in mango fruits treated with ethrel. Post-harvest treatments with ethylene or ethrel were reported to induce fruit ripening and increased TSS in oranges (El Rayes, 2000) and mangoes (Siddiqui and Dhua, 2009;Mohamed Nour and Abu-Goukh, 2010;Venkatesan and Tamilmani, 2013). The increase in TSS during ripening might be due to the alteration or transformation in cell wall structure and break down of complex carbohydrates, pectic substances, hemicellulose or other polysaccharide into simple sugars and dehydration of fruits during storage (Kittur et al, 2001).…”

“…On dipping the mature fruits in ethrel, it enters into the fruit cells, releases ethylene and hastens the ripening process. Ethrel has been found very effective growth regulator in ripening and improving fruit quality in many climacteric fruits such as guava (Mohamed Nour and Abu Goukh, 2010) mango and banana (Venkatasubbaiah et al, 2013). Ripening is promoted in many harvested fruits by dipping in 500 to 2000 ppm ethrel in aqueous solution (Mohamed and Abu-Goukh, 2003).…”

Physico-chemical changes during growth and development of ‘Galia’ cantaloupes. II. Chemical changes

“…Parameters Studied: Respiration rate was determined by the total absorption method and was expressed in mg CO 2 per kilogram per hour (Mohamed-Nour and Abu-Goukh, 2010). Total soluble solids (TSS) were determined for the fruit juice extracted by pressing the fruit pulp in a garlic press using a Kruss hand refractometer (model HRN-32).…”

Physico-chemical changes during growth and development of papaya fruit. Ι: Physical changes

“…Fruit length and width were measured by varnier caliber (Whiter-Grew Model) and were expressed in centimeters. Respiration rate was determined in a flowing system by total absorption method and expressed in mg CO 2 per kg-hr (Mohamed-Nour and Abu-Goukh, 2010). Fruit flesh firmness was determined by Magness and Taylor firmness tester (D.Ballauf Meg Co.) equipped with an 8 mm-diameter plunger tip.…”