Effects of Ethylene and 2-Chloroethylphosphonic Acid on the Ripening of Grapes

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Abstract
The effects of ethylene gas, 2-chloroethylphosphonic acid, and the auxin, benzothiazole-2-oxyacetic acid, on the ripening of grapes (Vitis vinifera L.) was investigated. Ethylene hastened the start of ripening of Doradillo grapes when it was aplied for 10 days starting midway through the slow growth phase. 2-Chloroethylphosphonic acid applied to Shiraz grapes showed the same effect, but when it was applied earlier, during the second half of the first rapid growth phase or at the start of the slow growth phase of berry development, it delayed ripening. 2-Chloroethylphosphonic acid and benzothiazole-2-oxyacetic acid delayed the ripening of Doradillo grapes, and ethylene partially reversed the effect of benzothiazole-2-oxyacetic acid. The results demonstrate the importance of the slow growth stage in grape berry development and suggest that an auxin-ethylene relationship may be involved in the regulation of grape ripening.