Red Color Enhancement of Pepper Fruits by Multiple Applications of Ethephon1

Abstract

Abstract Ethephon [(2-chloroethyl) phosphonic acid] increased the yield of red fruit and reduced green fruit and total yields on 5 cultivars of peppers (Capsicum annuum L.) in the greenhouse. The effectiveness of ethephon was dependent on its concentration, the number of sprays, and cultivar. The cultivar Shepherd was the most sensitive to ethephon. A 10-ppm spray applied twice to ‘Shepherd’ was more effective in promoting red fruit coloring than any of the single sprays. Double or single sprays were equally effective in ‘Sweet Hungarian’, ‘Cascabella,’ and, to a lesser degree, ‘Staddon’s Select’, but double sprays were more effective in ‘Vinedale.’ The higher single concentrations of ethephon caused more chlorosis, defoliation, and fruit abscission than repeated application at lower concentration, and total yields were substantially reduced. In the field, 3 applications of 300 ppm ethephon significantly increased yield of red fruit and decreased green fruit in ‘Vinedale’, whereas all multiple applications were equally effective on ‘Shepherd.’ Only a single 750 ppm ethephon treatment significantly promoted fruit ripening in ‘Staddon’s Select.’ Ethephon effectively concentrated fruit maturity in the field for once-over harvest without reducing yield.