Author(s):

Sunidhi and Navdeep Gandhi

Abstract: An investigation was conducted at Agriculture Lab, Department of Agriculture, D.A.V College Abohar, and Punjab during the academic year 2018 to study the effect of different concentrations of ethephon on ripening and quality of Tomato. The mature green tomato fruits were dipped in aqueous solution of ethephon at 500, 1000 or 1500 ppm for 5 minutes. The fruits were kept at ambient temperature. The physico-chemical parameters of fruits mature green to senescent stage of maturation were analyzed. The different treatments showed variation in physical and chemical characters. It was observed that maximum change in fruit length and breadth was observed in 500ppm ethephon. The obtained results indicated that there was a gradual increase in TSS values with the advancement in days after treatment. Treatment with ethephon resulted in adequate ripening of fruits after 8 days with uniform red color and acceptable quality. The untreated fruits were hard texture and poor in colour and quality. The ripening with ethephon treatment seems to hold promise in reducing postharvest losses.

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