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Ethylene involvement in chilling injury symptoms of avocado during cold storage.

Author(s) : PESIS E., ACKERMAN M., BEN-ARIE R., et al.

Type of article: Article

Summary

Application of exogenous ethylene, irrespective of the method of application, caused intensification of mesocarp discoloration in avocado fruit (Persea americana Mill.) during cold storage of all cultivars tested. Use of absorbent sachets that removed ethylene from modified atmosphere packaging reduced mesocarp discoloration and decay development in 'Hass' fruit after 5 weeks' storage at 5 °C. Application of 1-methylcyclopropene (1-MCP), reduced mesocarp discoloration, decay development and polyphenol oxidase activity, whereas this enzyme activity was induced in ethylene-treated fruits that were cold stored for 4 weeks.

Details

  • Original title: Ethylene involvement in chilling injury symptoms of avocado during cold storage.
  • Record ID : 2003-2400
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 24 - n. 2
  • Publication date: 2002/03

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