Tamarillo [Cyphomandra betacea (Cav.) Sendt., Solanaceae] dark-red-, r
ed-, and yellow-type fruit were sorted into two maturity stages (green
and turning); dipped in ethephon at 0, 250, 500, or 750 mg . liter(-1
); and kept at 18 or 28C. Seven days later, fruit dipped in ethephon a
t 500 or 750 mg . liter(-1) and stored at 28C showed a color score, ma
turity index, and ascorbic acid content similar to those tree-ripened,
thus making it possible for harvesting to be advanced 36 days. Under
these conditions, weight loss was always lower than 8.5%, resulting in
only slight symptoms of shriveling that did not affect commercial qua
lity. Postharvest ripening reduces the risk of crop failure, increases
earliness, and concentrates harvesting, Chemical name used: (2-chloro
ethyl)phosphonic acid (ethephon).