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January 1, 1994Journal of Horticultural Science

The effect of ethephon on the ripening of fruits of jujube

Muhammad Abbas Jabar H. Al-Niami E. A. Al-Sareh

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Abstract

SummaryJujube fruits of cv. Zaytoni were dipped in ethephon solutions of 0, 250, 500, 1000 or 1500 ppm. At 500 ppm total soluble solids and ascorbic acid content were significantly increased, whereas titratable acids were significantly decreased, and ripening was advanced by six days compared with controls.

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Cite This Study

Abbas et al. (1994) studied this question.

synapsesocial.com/papers/6a986aa3e63c287d3d9fb1b9 https://doi.org/10.1080/14620316.1994.11516476

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