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