Ethrel effects on fruit ripening of peppers
AuthorsWilliam L. Sims
H. Bill Collins
Brent L. Gledhill
Authors AffiliationsWilliam L. Sims is Extension Vegetable Crops Specialist, University of California, Davis; H. Bill Collins is Farm Advisor, Sun Benito County; Brent L. Gledhill is Laboratory Technician, University of California, Davis.
Hilgardia 24(2):4-4. DOI:10.3733/ca.v024n02p4. February 1970.
Studies with ethrel (2-chloroethyl-phosphonic acid) on tomatoes have demonstrated the effects of this chemical on fruit ripening (see california agriculture July 1969). Preliminary greenhouse studies at in 1968 indicated that Ethrel would also hasten the ripening of chili peppers (variety California). Fruits turned a red ripe color eight days after a treatment at 100 ppm (photo 2). The plants were sprayed to run-off when the first fruits began to color. Concentrations of 250 and 500 ppm caused complete defoliation of the leaves and fruit abscission in five days (photos 3 and 4).
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