Effect of Preharvest Ethephon Application on Selected Biochemical Components and Polyphenol Oxidase Activity in Macadamia Nuts.

Ethephon is a plant growth regulator that triggers diverse responses in plants, such as fruit ripening, leaf senescence, hull senescence, stem elongation, and nut abscission. This study examined how the preharvest application of ethephon 480 SL® affects selected biochemical components and polyphenol oxidase (PPO) activity in two macadamia nut cultivars: '788' and 'Beaumont'. Ethephon was applied to the trees via a Cima mist blower at rates of 13.

Impact of Preharvest Ethephon Foliar Spray on the Postharvest Fatty Acid Profile and Dietary Indicators of Macadamia Nuts.

The use of ethephon, designed to stimulate nut detachment, initiates the release of ethylene, a well-established regulator of postharvest shelf-life in various agricultural products. This study aimed to assess the impact of ethephon application on individual fatty acids and dietary indicators in two macadamia nut cultivars, namely '788' and 'Beaumont,' during postharvest storage. Nuts that naturally abscised and those detached through ethephon treatment were divided into two groups: the ethylene-treated group (ED) and the control group (CD).

Assessing the Impact of Roasting Temperatures on Biochemical and Sensory Quality of Macadamia Nuts ().

Depending on the temperature regime used during roasting, the biochemical and sensory characteristics of macadamia nuts can change. 'A4' and 'Beaumont' were used as model cultivars to examine how roasting temperatures affected the chemical and sensory quality of macadamia nuts. Using a hot air oven dryer, macadamia kernels were roasted at 50, 75, 100, 125, and 150 °C for 15 min.