摘要：These days, there are many types of chemicals which have ability to hasten the ripe fruit and improve the quality of fruits like ethylene, calcium carbide, ethephon (ethrel). The goal of this research determines the influence of ethephon (2-chloroethyl phosphonic acid) on the ripe ambarella (Spondias dulcis L.). Ambarella was a tropical fruit originating in the South Pacific region, made a healthy addition to diet, helping meet daily fiber, iron and vitamin C needs. The samples were soaked into ethephon solution at concentrations of 0, 0.3, 0.6, 0.9 and 1.2 % (v/v), then preserved in plastic basket, covered with cloth, temperature 30±2.3 oC, humidity 71±11.37 % (room condition). The use of specifications for evaluating were the percentage of ripe fruits, weight loss, the content of reducing sugar, total acidity and sensory evaluation of ambarella. The results showed that fruits soaked into concentration of 0.9 % (v/v) ethephon have stimulated fruits that were the quick and uniform maturity. Consumers are not unpleasant with the sensory evaluation quality of fruits soaked with ethephon. Currently, in Vietnam, we have not a regulation for allowing the maximum content of ethephon in ambarella. We hope that the Ministry of public Health will issue and adding the maximum amount permitted ethephon residues in ambarella. So, the ripe ambarella with ethephon is applied widely
