This experiment was conducted to evaluate the effect of fruit quality, ethylene evolution, and storage in apple `Tsugaru' as influenced by aminoethoxyvinylglycine (AVG) and several surfactants. When treated with AVG + Silwet L-77, there was little significant difference in soluble solids and acidity as compared with control, but dichlorprop treatment was significantly increased in soluble solids and decreased in acidity. Color development was decreased when treated with AVG + Silwet L-77. AVG + Silwet L-77 treatment decreased ethylene evolution, and increased storage. It can be concluded that fruit can be left on trees longer and still maintain storability, and more fruit is able to go to fresh market from long-term storage, which increases the marketability of apple.
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