Narumol Nualwijit and Ladawan Lerslerwong

pp. 255 - 259

Abstract

Experiments were conducted with fresh fully mature fruit bunches of Tenera variety oil-palm. Palm fruit bunches were
exposed to 0, 250, 500 or 1000 mlL^-1 ethylene for 24 hours. Each fruit bunch was evaluated in three separate sections: the
bottom, the middle, and the top. The exogenous ethylene treatments significantly hastened palm fruit ripening, quantified by
an increase in the fruit peel coloring that turns from black to reddish orange. Ethylene treatments also significantly eased
detaching the fruit, by reducing the tension force required. Total oil contents of fruit increased with 1000 mlL^-1 ethylene
treatment. Free fatty acids (FFA) in untreated palm fruit, especially in the bottom section, were at their highest levels 2 days
after harvest, and the FFA levels were lowered by ethylene treatments. In summary, exogenous ethylene fumigation accelerated the ripening of oil palm fruit, increased oil yield, and decreased the FFA levels.