Effect of Ethrel on Ripening of Mango

K. G. SHANMUGAVELU and P. SELVARAJ

doi:https://doi.org/10.29321/MAJ.10.A03453

Madras Agricultural Journal

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Effect of Ethrel on Ripening of Mango

Author: K. G. SHANMUGAVELU and P. SELVARAJ,

p-ISSN: 0024-9602, e-ISSN:2582-5321, Vol: 61, Issue: oct-dec,

DOI:https://doi.org/10.29321/MAJ.10.A03453

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Abstract

Fruits of Banoshan, KO 8 and Mulgoe were exposed to ethylene gas released by Eth rai (2-chloroethyl phosphonic acid) with Na OH pellets to hasten ripening. Ethrel at 10.000 ppm hastened the ripening of Baneshan fruits in 48 hours, in 60 hours in KO 8 at 2500-10000 ppm as against 108 hours under normal conditions. For ripening Mulgoa, 60 hours at 5000 and 10000 ppm was required as against 120 hours in control. Due to increase in corotenoids. the pulp and skin colouration was markedly improved at ripening. There was reduction in phenolics, pectin, sugars and ascorbic acid. Invariably the skin had more ascorbic acid than the pulp.

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