The Use of Ethrel in the Colouring of ‘Ajami’ Apple Fruits

Abstract

Eight, six year-old, ‘Ajami’ apple (Pyrus ma I us L.) trees were treated with ethrel at 0, 250, 500 and 1000 ppm, two weeks before harvest. Ethrel significantly promoted the abscission of fruits and the development of red colour. However, ethrel at a concentration of 250 and 500 ppm induced higher percentage of coloured fruits than the higher concentration. The percentage dry weight and firmness of fruits were not affected by ethrel treatments.