Abstract
Abstract A regional experiment was conducted to determine if 2-chloroethylphosphonic acid (ethephon) could be used to increase red color of ‘McIntosh’ apples without stimulating fruit ripening. Ethephon was applied at 75 or 150 ppm in combination with succinic acid 2,2-dimethylhydrazide (SADH) and either 20 ppm naphthaleneacetic acid (NAA) or 10 ppm 2,4,5-trichlorophenoxypropionic acid (fenoprop). All combinations enhanced red color, but 150 ppm ethephon usually softened the fruit slightly. Following CA storage, apples treated with 150 ppm ethephron, or 75 ppm ethephon plus 20 ppm NAA, were slightly softer than ones sprayed with only SADH. Nevertheless, 5-member panels were generally unable to distinguish ripeness differences among the samples. We concluded that with careful restrictions, low concentrations of ethephon can be used to enhance red color without sacrificing fruit condition following storage.
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