Vol. 69 No: 3

Title:
The Effect of Ethephon on the Ripening of Fruits of Jujube

Authors:
M.F. ABBAS, J.H. AL-NIAMI and E.A. AL-SAREH

pp: 465-466

Abstract:
Jujube fruits of cv. Zaytoni were dipped in ethephon solutions of 0, 250, 500, 1000 or 1500 ppm. At 500 ppm total soluble solids and ascorbic acid content were significantly increased, whereas titratable acids were significantly decreased, and ripening was advanced by six days compared with controls.

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