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EFFECTS OF INTERMITTENT HIGH CO2 TREATMENT ON STORAGE LIFE OF AVOCADO FRUITS IN RELATION TO RESPIRATION AND ETHYLENE PRODUCTION.

Author(s) : MARCELLIN P., CHAVES A.

Summary

INTERMITTENT EXPOSURE OF UNRIPE AVOCADOS TO 20% CO2 DELAYED SENESCENCE AT 285 K (12 DEG C) AND REDUCED CHILLING INJURY AT 277 K (4 DEG C). FURTHER DECAY WAS CONTROLLED AT BOTH TEMPERATURES. THE TREATMENT INFLUENCED FRUIT ETHYLENE EVOLUTION MUCH MORE THAN RESPIRATION. ETHYLENE PRODUCTION WAS GREATLY INHIBITED BY HIGH CO2 ATMOSPHERE BUT THE INHIBITION WAS IMMEDIATELY RELIEVED AT 285 K ON TRANSFER TO AIR. REMOVAL OF CO2 ENHANCED ETHYLENE PRODUCTION AT 277 K. CO2 TREATMENT AT 277 K STIMULATED PRODUCTION DURING SUBSEQUENT RIPENING AT 293 K (20 DEG C).

Details

  • Original title: EFFECTS OF INTERMITTENT HIGH CO2 TREATMENT ON STORAGE LIFE OF AVOCADO FRUITS IN RELATION TO RESPIRATION AND ETHYLENE PRODUCTION.
  • Record ID : 1984-1487
  • Languages: English
  • Publication date: 1982/08
  • Source: Source: Proc. int. hortic. Congr., Hamburg/Acta Hortic.
    n. 138; 155-163; 5 fig.; 14 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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