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RIPENING OF PROCESSING APPLES WITH POSTHARVEST ETHEPHON
Author(s) -
MASSEY L. M.,
CHASE B. R.,
ACREE T. E.
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb12564.x
Subject(s) - postharvest , ethephon , ripening , horticulture , chemistry , ethylene , biology , biochemistry , catalysis
The use of postharvest application of ethephon for the early ripening of apples for processing was evaluated. Early harvested fruit were dipped in ethephon and ripened at 21.1°C. The ripe fruit was then analyzed for raw product quality and processed into sauce. We conclude that the artificial ripening of apples by postharvest application of ethephon is due to the acceleration of normal ripening processes, and is feasible when the fruit is preclimacteric and the treatment performed very shortly following harvest. Sauce made from artificially ripened early harvested fruit is much improved over sauce made from unripened fruit provided the treatment is performed from 3–5 wk prior to conventional harvest date.