Effect of Ethephon Concentrations on the Ripening of Kluai Khai Banana (Musa AA group)
Keywords:
Ripening, Fruit quality, Ethylene, Musa AA groupAbstract
This study investigated the effects of ethephon concentration on the ripening of Kluai Khai bananas using a Completely Randomized Design (CRD) with five concentrations (0, 250, 500, 750, and 1,000 ppm), three replications, and five fruits per replication. Bananas were ripened at room temperature for three days. The results showed that ethephon concentration affected ripening rate, peel color, total soluble solids, and weight loss. Bananas treated with 1,000 ppm ethephon ripened the fastest, reaching 100% ripeness within three days, and had the highest sweetness (27.88 °Brix), while the control ripened more slowly and had lower sweetness (26.80 °Brix). Weight loss was highest in the control (9.54%) and slightly lower in the 1,000 ppm treatment (9.02%), with no significant differences. Overall, high ethephon concentration effectively accelerated ripening and improved the quality of Kluai Khai bananas for commercial ripening.
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