"EFFECT OF DIFFERENT WOODASH ON THE RIPENING OF AVOCADO (Persea americana) var. AMERICANA "

This study was conducted from June to July 2020 at Poblacion Polomolok, South Cotabato to evaluate the effects of different wood ash on ripening of avocado. The experiment was carried out using A Completely Randomized Design (CRD) was used in this experiment with five treatments replicated three times. The treatment used different wood ash as enhancer for ripening. The treatments use were the following: T1- Control (No application), T2- Mahogany wood ash, T3-Gemelina wood ash, T4- Coconut wood ash and T5-Ethephon. The results disclosed significant difference among the treatment means on the fruit weight loss, brix or total soluble solids and taste rating but not on the days to ripening, texture and visual quality rating (VQR). Generally, the effect of different wood ash in this study has no appreciable effect on ripening, but the Mahogany and Gemelina wood ash were comparable to the untreated (Control) in terms of their effects on taste of fruit. The taste of the fruit under this treatment were good and moderately sweet unlike the ethephon treated fruit where taste was altered that resulted to lacking of sweetness.