Articles
EFFECT OF ETHEPHON ON RIPENING AND QUALITY OF PAPAYA
Article number
296_14
Pages
119 – 122
Language
Abstract
The investigation was carried out in the Department of Horticulture, Punjab Agricultural University, Ludhiana, on the effect of ethephon on ripening and quality of papaya cvs.
CO1 and CO2. The papaya fruits attained maximum per cent ripening and colour development after 4 days of treatment with ethephon 500 and 600 ppm.
The highest palatability rating, total soluble solids and total sugars were obtained in the fruits treated with 500 ppm of ethephon.
The vitamin C content increased with the encrease in etephon concentrations and higher values were obtained in the fruits treated with 600 ppm ethephon in both the cultivars.
CO1 and CO2. The papaya fruits attained maximum per cent ripening and colour development after 4 days of treatment with ethephon 500 and 600 ppm.
The highest palatability rating, total soluble solids and total sugars were obtained in the fruits treated with 500 ppm of ethephon.
The vitamin C content increased with the encrease in etephon concentrations and higher values were obtained in the fruits treated with 600 ppm ethephon in both the cultivars.
Publication
Authors
J.S. Bal, M.P. Singh, P.P.S. Minhas, A.S. Bindra
Keywords
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