Abstract:
These days, there are many
types of chemicals which have ability to
hasten the ripe fruit and affect the quality of
fruits like calcium carbide, ethylene,
acetylene, gibberellic acid. The objective of
this research determines the influence of
ethephon (2-chloroethyl phosphonic acid or
ethrel) on the ripe acerolas (Malpighia
glabra L.). Because the acerolas are the
common fruit in Vietnam and another Asia
countries, it had a lot of water and high
nutrition, especially reducing sugars and
acid ascorbic. The acerolas samples was
soaked into ethephon solution at
concentrations of 0, 1, 1.5, 2 and 2.5 %
(v/v), then preserved in basket covered with
cloth in conditions: temperature 30±1.4 oC,
relative humidity 72±10 %. The use of
specifications for evaluating were the
percentage of ripe fruits, weight loss, the
content of reducing sugar, total acidity and
sensory evaluation of acerolas. The results
showed that acerolas soaked into
concentration of 2 % (v/v) ethephon have
stimulated fruits that were the quick and
uniform maturity; peel of acerolas was very
smooth, red and characteristic flavour.
Consumers are not unpleasant with the
sensory evaluation quality of fruits soaked
with ethephon. The ethephon residue in fruit
after treatment did not harm in consumer’s
health and it was absolutely suitable for the
food law in Vietnam.
