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This study was carried out to know the possibilities of after ripening of `Ooishi Wase' and `Sordum' plum (Prunus salicina Lindl.) fruits during storage at 20 °C, and its acceleration by ethephon (2-chloroethyl phosphonic acid) treatment. The fruits were dipped for 2 min in 100, 300 and 600 ppm ethephon solutions and stored together with the control fruits. 1. During storage at 20t, `Sordum' fruits showed no clear climacteric rise although they rose a little, but not satisfactorily, in organoleptic evaluation. While, `Ooishi Wase' fruits showed a clear climacteric rise and rose remarkably in organoleptic evaluation. 2. Ethephon treatment accelerated the after ripening of plum fruits without physiological disorder. It was more effective on `Ooishi Wase' than `Sordum', and a satisfactory result was obtained by 100 ppm ethephon in the former. 3. By ethephon treatment, coloring of peel and flesh were hastened, flesh hardness and titratable acidity were lowered, and evolution of CO2 and C2H4 were increased as compared with the control fruits. 4. The effects of ethephon treatment increased with increasing concentration of ethephon, and it was especially true in flesh hardness, color of peel and color of the flesh of `Sordum'.

The After Ripening Characteristics of Plum Fruits and Ethephon on Their After Ripening