Efeito do ácido 2-cloroetilfosfônico (ethephon) no amadurecimento de caqui 'fuyu' e 'rama forte'

Authors

  • Marcel Awad UFV
  • Y Suzukawa UFV

Keywords:

amadurecimento de frutas, ácido 2-cloroetilfosfônico, destanização do caqui, reguladores de crescimento, controle de adstringência

Abstract

Applications of 0, 250, 500 and 1000 ppm of 2-chloroethyl- phosphonic acid (ethephon) by immersion for 2 minutes were tested to degreen persimmon fruits (Diospyros kaki cv.'Fuyu'). The 1,000 and 500 ppm treatments induced complete degreening of the fruits in 3 to 5 days.The 250 and 0 ppm ethephon treatments achieved the same result in 10 to 12 days.

References

AWAD, M. § AMENOMORI, H. Astringency removal in persimmon fruits with ethephon. HortScience 7(2):174, 1972.

EAKS, I.L. Ripening and astringency removal in persimmon fruits. Proc. Amer. Soc. Hort. Sci. 91:868-875, 1967.

FISHLER, M. & MONSELISE, S.P. The use of ethephon (2-chlo- roethyphosphonic acid) to promote color development of Shamouti orange fruits.Ierael J. Agric. Res. 21(2):67-77, 1971.

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Published

2025-03-19

How to Cite

Awad, M., & Suzukawa, Y. (2025). Efeito do ácido 2-cloroetilfosfônico (ethephon) no amadurecimento de caqui ’fuyu’ e ’rama forte’. Revista Ceres, 22(123), 367–370. Retrieved from https://ojs.ceres.ufv.br/ceres/article/view/6837

Issue

Vol. 22 No. 123 (1975)

Section

ARTICLE