What are the specific functions of ethephon? How to use it well?

    In daily life, ethephon is often used to ripen bananas, tomatoes, persimmons and other fruits, but what are the specific functions of ethephon? How to use it well?

    Ethephon, the same as ethylene, mainly enhances the ability of ribonucleic acid synthesis in cells and promotes protein synthesis. In the abscission area of ​​plants, such as petioles, fruit stalks, and the base of petals, due to the increase in protein synthesis, the resynthesis of cellulase in the abscission layer is promoted, and the formation of the abscission layer is accelerated, resulting in organ shedding. 

    Ethephon can enhance the activity of enzymes, and can also activate phosphatase and other enzymes related to fruit ripening when the fruit is ripe to promote fruit ripening. Ethephon is a high-quality and high-efficiency plant growth regulator. A molecule of ethephon can release a molecule of ethylene, which has the effects of promoting fruit ripening, stimulating wound flow, and regulating gender transformation.

    The main uses of ethephon include: promoting the differentiation of female flowers, promoting fruit ripening, promoting plant dwarfing, and breaking plant dormancy.
    How to use ethephon with good effect?
1. Used to ripen cotton:
If the cotton has enough stamina, the autumn peach is often ripened with ethephon. The application of ethephon to cotton requires that most of the cotton bolls in the cotton field have a boll age of more than 45 days, and the daily temperature should be above 20 degrees when applying ethephon.
For cotton ripening, 40% ethephon is mainly used to dilute 300~500 times of liquid, and spray it in the morning or when the temperature is high. Generally, after the application of ethephon to cotton, it can speed up the cracking of cotton bolls, reduce the blooming after frost, effectively improve the quality of cotton, and thus increase the yield of cotton.
2. It is used for the fall of jujube, hawthorn, olive, ginkgo and other fruits:
Jujube: From the white ripening stage to the crisp ripening stage of jujube, or 7 to 8 days before harvesting, it is customary to spray ethephon. If it is used for processing candied dates, the spraying time can be appropriately advanced, and the sprayed ethephon concentration is 0.0002%. ~0.0003% is good. Because the peel of jujube is very thin, if it is a raw food variety, it is not suitable to use ethephon to drop it.
Hawthorn: Generally, 0.0005%~0.0008% concentration ethephon solution is sprayed 7~10 days before the normal harvest of hawthorn.
Olives: Generally, 0.0003% ethephon solution is sprayed when the olives are close to maturity.
The above fruits can fall off after 3 to 4 days after spraying, shake the big branches.
3. For tomato ripening:
Generally, there are two ways to ripen tomatoes with ethephon. One is to soak the fruit after harvest. For tomatoes that have grown but not yet matured in the “color-changing period”, put them into ethephon solution with a concentration of 0.001%~0.002%. , and after a few days of stacking, the tomatoes will turn red and mature.
The second is to paint the fruit on the tomato tree. Apply 0.002%~0.004% ethephon solution on the tomato fruit in the “color-changing period”. The tomato ripened by this method is similar to the naturally mature fruit.
4. For cucumber to attract flowers:
Generally, when the cucumber seedlings have 1 to 3 true leaves, the ethephon solution with a concentration of 0.0001% to 0.0002% is sprayed. Generally, it is only used once.
The use of ethephon in the early stage of flower bud differentiation of cucumbers can change the flowering habit, induce the occurrence of female flowers and fewer male flowers, thereby increasing the number of melons and the number of melons.
5. For banana ripening:
To ripen bananas with ethephon, 0.0005%~0.001% concentration ethephon solution is usually used to impregnate or spray on seven or eight ripe bananas. Heating is required at 20 degrees. The bananas treated with ethephon can quickly soften and turn yellow, the astringency disappears, the starch decreases, and the sugar content increases.