الفهرس 
IntroductionOnly 14 pages are availabe for public view
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Abstract
-The present study was carried out during the two successive seasons of 2006 and 2007 to evaluate the effect of dipping fruits in ethephon and ethanol solutions to enhanced ripening process of Tanenashi persimmon fruits under room temperature.-In this study, persimmon fruits were picked from a private orchard near EL-Mansoura city, Dakahlia governorate when tannin content reached about (1.40–1.60) and soluble solids in fruit juice about (12-14%).This study revealed the following results :1-Both ethephon and ethanol increased loss in weight, decayed fruits and total loss in fruit weight of persimmons, these treatments enhanced fruit ripening due to their effect on reducing fruit firmness and tannins content with increasing both soluble solids and carotene contents.2-Using ethephon at 750 ppm to accelerate fruit ripening of persimmon fruits. Also, ethanol at 25 % is suitable to enhance fruit ripening.