Different methods of ethephon treatment on cacao (Theobroma cacao L.) pod ripening

Artificial ripening, using ethephon, has been employed by commercial fruit growers to take advantage of current prices in the market. However, there is no information on the effects of the different methods of ethephon treatment on cacao. This study aimed to evaluate the effects of different degreening methods (swabbing and soaking) using ethephon, on the ripening of ‘BR 25’ cacao pods harvested at the physiologically mature but unripe stage, in a completely randomized design. The response of...