Effects of Ethrel® as Ripening Treatment for Cacao (Theobroma cacao L.) Pods

Document Type : Research paper

Authors

1 Department of Horticulture, College of Agriculture, Central Mindanao University, Maramag, Bukidnon, Philippines

2 Department of Agronomy and Plant Breeding, College of Agriculture, Central Mindanao University, Maramag, Bukidnon, Philippines

Abstract

Ethrel®, which contains ethylene, is used as a fruit ripening treatment. However, no information is available on its application as an artificial ripening agent for cacao pods. This study aimed to evaluate the effects of varying ethephon concentrations (0, 1000, 2500, and 5000 ppm) on cacao ripening in a completely randomized design with three replications. Unripe cacao pods, containing fully developed embryos, were utilized in this study. Cacao pods treated with 5000 ppm ethephon ripened five days earlier than untreated samples. In 1000 to 2500 ppm ethephon treatments, the day count required for ripening was three days after treatment (DAT). By 7 DAT, 100% of cacao pods treated with 2500 to 5000 ppm ethephon had ripened. The control treatment had the lowest percentage of ripened pods (50%) at 7 DAT. Total soluble solids (TSS) and titratable acidity (TA) of ripened cacao pods at 7 DAT were not altered substantially in response to ethephon concentrations. The highest TSS/TA ratio (29.13) was recorded in cacaos treated with 2500 ppm ethephon. In contrast, untreated cacao pods had the lowest TSS/TA ratio (23.49). Our findings suggest that ethephon can be used as a plant growth regulator (PGR) for cacao growers to accelerate the ripening of cacao pods. 

Keywords

International Journal of Horticultural Science and Technology
Volume 12, Issue 1
January 2025
Pages 59-68

Files

History

  • Receive Date: 25 November 2023
  • Revise Date: 20 December 2023
  • Accept Date: 21 January 2024

Share

How to cite

Statistics