Quality of Processed Tomato Products from Ethephon-ripened Fruit1

Abstract

(2-Chloroethyl)phosphonic acid (ethephon) applied at 2.9 kg/ha to plants of tomato ( Lycopersicon esculentum MilUwhen 20-30% of the fruit were ripe, did not appreciably affect pH, total acidity, exterior color of the fruit, or consistency of the processed products. Organoleptic analyses of tomato juice indicated no differences in flavor between samples from ethephon-treated and untreated fruit. Chromatographic separation of fruit carotenoids showed that treated fruit synthesized more lycopene than controls.