Effect of 2-Chloroethanlphosphonic Acid (Ethephon) and Calcium Carbids on Ripening of Mangosteen Fruit after Harvest

Abstract

Mangosteen fruits can be harvested at various stages of maturity from stage 1 (green with trace of red) to stage 6 (dark purple) resulting in non-uniform and low eating quality of the fruit.  The objective of the study was to stimulate ripening and improve quality of mangosteen fruits.  Ethephon, 2-chloroethanlphosphonic acid and calcuim carbide were used to stimulate ripening of mangosteen fruit at the Laboratory of the Faculty of Agriculture, Kamphaeng San Campus in 2006.  Fruits at stage 1 were dipped with Ethephon at concentrations of 0, 250 and 500 ppm and treated with calcium carbide at concentrations of 0, 5 and 10 g/1 kg fruit at room temperature for 24 hours and then stored at room temperature (29 +- 1 C, 80-90% RH).  It was found that changes in peel colour, firmness, soluble solids content (SSC), titratable acidity (TA), SSC:TA ratio, respiration rate and ethylene production were not significantly different among fruits with and without Ethephon or calcium carbide treatments.