Abstract
The current experiment was carried out to determine the effect of the application of ethephon on the maturation of “Peter” figs. Fig fruits were treated with three aqueous concentrations of ethephon (500, 1000, and 1500 ppm) during the developmental stage. The physic-chemical characteristics, such as fruit weight, fruit length, fruit diameter, total soluble solids (TSS), and fruit acidity were recorded and analysed. The results showed that ethephon application during the developmental period of the fig fruits significantly accelerated fruit ripening and enhanced the fruits’ uniformity. Fig fruits treated with ethephon showed increased TSS compared to untreated fruits, and the acidity of the treated fruit decreased compared to that of untreated fruits. Additionally, TSS/ acidity ratio was significantly higher in 1500 ppm treatment in comparison with other treatments. On the basis of our data, we conclude that the application of ethephon to fig fruit increases ripening and uniformity of the fruit.
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