EFFECT OF 2,4-DICHLOROPHENOXY ACETIC ACID ON THE RIPENING OF BARTLETT PEARS

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Abstract
Aqueous solutions of 2,4-dichlorophen-oxyacetic acid in 1%, carbowax were applied to Bartlett pears at different stages of maturity and its effect on ripening, respiration and ethylene production determined. Treatment of premature pears resulted in an increase in the rates of ripening, respiration and ethylene production. The maximum values for carbon dioxide and ethylene production were 1.3 and 3.6 times greater, respectively, in the treated fruits. Ethylene and 2,4-dichlorophenoxyacetic acid in combination appeared to have a greater effect on ripening, respiration and ethylene production than either reagent used separately. Mature pears treated shortly after harvest showed higher rates of respiration and ethylene production and ripened two days sooner than similar untreated fruit. The time required for the ripening of mature pears which had been stored at 31 [degree]F for 5 weeks was not reduced by treatment with 2,4-D. The rates of CO2 and ethylene production, however, tended to be higher in the treated fruits.

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