Abstract

The fruits of ‘Patharnakh’ pear were harvested at physiological maturity and subjected to different treatments of ethephon for proper ripening, both in the solution form (500, 1000 and 1500 ppm) and as gas application (100 ppm). After treatment, the fruits were kept at 20°C and at ambient temperature for 4, 8, 12 and 16 days. The ripening treatments were better at 20°C as compared to ambient temperature. Among different solution treatments of ethephon, colour development and fruit ripening, which is judged on the basis of fruit firmness and chemical composition of the fruit, was better at 1000 ppm. The ethylene gas application was also equally comparable with this treatment. The optimum ripening in fruits and acceptable quality was achieved after 8 days of ripening period in ‘Patharnakh’ at 20°C temperature with 1000 ppm ethephon solution, and 100 ppm ethylene gas treatments.

Key words: Cultivar, ethephon, ethylene, fruit firmness, Patharnakh.