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TEMPERATURE SENSITIVITY OF AVOCADO FRUIT IN RELATION TO C2H4 TREATMENT.

Author(s) : LEE S. K., YOUNG R. E.

Type of article: Article

Summary

AVOCADO FRUIT WERE STORED IN AIR WITH OR WITHOUT C2H4 TREATMENT (100 PPM) AT 279, 282, 285, 287, 289, 293, 297, 300, 303 AND 307 K (6, 9, 12, 14, 16, 20, 24, 27, 30 AND 34 DEG C). RESPIRATION WAS MEASURED. FRUIT STORED IN AIR FOR MORE THAN 20 DAYS AT 279 K DEVELOPED CHILLING INJURY (GRAY DISCOLORATION OF THE MESOCARP TISSUE). AT 303 AND 307 K, AVOCADO FRUIT RIPENED ABNORMALLY, SHOWED CONSIDERABLE SURFACE PITTING, AND HAD POOR FLAVOUR. WHEN FRUIT WERE STORED WITH 100 PPM C2H4 , TISSUE DISCOLORATION WAS SEVERE BELOW 285 K. FRUIT, WHETHER STORED WITH C2H4 OR NOT, SHOWED BREAKING POINT AROUND THE SAME TEMPERATURE REGION ON AN ARRHENIUS PLOT, SUGGESTING POSSIBLE INVOLVEMENT OF OTHER MECHANISMS IN ADDITION TO PHASE CHANGES OF MEMBRANE LIPID COMPONENTS.

Details

  • Original title: TEMPERATURE SENSITIVITY OF AVOCADO FRUIT IN RELATION TO C2H4 TREATMENT.
  • Record ID : 1985-1096
  • Languages: English
  • Source: J. am. Soc. hortic. Sci. - vol. 109 - n. 5
  • Publication date: 1984/09
  • Document available for consultation in the library of the IIR headquarters only.

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