Effect pf Ethephon Treatment on Japanese Persimmon Fruits

the main objective of this study is to find oyt the most suitable posthavest ethephon [(2-chloroethy1)phosphonic acid] treatment which is capable of sharply and hastily reducing astringency of Japanese persimmon fruit. The duration of fruit exposure to ethephon treatment i.e. dipping for 5 min. or soaking for a period of 1-12 hours was considered In addition, different ethephon concentrations between O (control) and 50000 ppm were tested. the main chemical and physical fruit properties with greatly affect marketing quality i.e. tannins content, titratable acidity, total soluble solids, sugars, fruit carotenoids content (affecting fruit color) and weight losses were investigated. the effect of tested treatments on fruit repiration rate was also studied.