The Effects of Glycerin Added Ethephon Treatments on Fruit Characteristics of Actinidia deliciosa Cv. Hayward

Erdinc BAL and Demir KOK
Namik Kemal University, Tekirdag Agriculture Faculty, Departament of Horticulture, Tekirdag, Turkey


BAL, Erdinc and Demir KOK, 2007. The effects of glycerin added ethephon treatments on fruit characteristics of Actinidia deliciosa cv. Hayward. Bulg. J. Agric. Sci., 13: 291-300

This study was conducted at Namk Kemal University, Tekirdag Agriculture Faculty and Department of Horticulture in Turkey in 2005. Kiwifruits of Actinidia deliciosa cv. Hayward harvested at the proper stage of maturity with soluble solids content of 6.9% and fruit firmness of 7 kg were treated by 500 and 1000 ppm ethephon with 0 (control), 1, 3 and 5 percentage of glycerin. Afterwards, kiwifruits which were put into polystren package containers were covered with polyethylene bags stored at 20±0.5°C during 6 day. Some important quality characteristics like kiwifruit firmness, soluble solids, titratable acidity, pH, vitamin c content and sensory evaluation were measured and determined at regular intervals in the course of 6 day.
In order to improve penetration effect of glycerin into kiwifruit tissues, different percentages of glycerin were added into ethephon in this study. In conclusion, 3 and 5% glycerin levels were especially enhanced penetration effectiveness of ethephon at 1000 ppm.

Key words: kiwifruit, climacteric, ethephon, ripening, quality

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