Post-harvest avocado physiology (original) (raw)
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Journal of Horticultural Science and Biotechnology
A better understanding of the post-harvest physiology of avocado (Persea americana Mill.) fruit is required to improve the post-harvest management of the crop. Two heptoses, D-mannoheptulose and perseitol, occur in unusually high concentrations in avocado tissues and are thought to be important in fruit ripening. We determined changes in the concentrations and relationships between individual sugars, total soluble proteins, and oil during fruit ripening. ‘Hass’ fruit were harvested from cool and warm sub-tropical areas in South Africa three-times during a single season. Dry matter increased during the season at both locations. For fruit from the cool sub-tropical climate, D-mannoheptulose and perseitol concentrations declined rapidly from 15.9 mg g-1 dry weight (DW) and 7.9 mg g-1 DW to 2.1 mg g-1 DW and 0.6 mg g-1 DW, respectively, 13 d after harvest. Overall concentrations of glucose and fructose were negligible at harvest and increased to 1.4 mg g-1 DW and 0.8 mg g-1 DW, respecti...
Protein and sugar trends during the avocado season
2000
Ripening of avocado fruit is variable, being more rapid with increasing maturity, and within a consignment. In- ternal quality is often also variable. In order to understand the drivers behind the variability in fruit ripening and quality characteristics, the known ripening enzymes pectin methylesterase (PME), polygalacturonase (PG) and cellulase were studied during the ripening phase. Together with these enzymes, changes
Ripening physiology and quality of 'Hass' avocado (Persea americana Mill.) after cold storage at 1ºC
Journal of Horticultural Science and Biotechnology
The export of avocado (Persea americana Mill.) fruit into foreign markets has become a high priority for the South African industry due to increased competition in the European market. Some of these countries require phytosanitary treatment before access is granted. Cold disinfestation is the only suitable phytosanitary treatment available for avocado, but the fruit are generally considered to be sensitive to temperatures below approx. 5ºC. Phytosanitary disinfestation of South African avocados of acceptable fruit quality has been achieved by maintaining the pulp temperature below 2ºC for 28 d, but the effect on ripening physiology has not been determined. The effect of cold storage at 1ºC (air delivery temperature) on 'Hass' avocados with or without modified humidity packaging (MHP) for 28 d was examined. Compared to a conventional storage temperature of 5.5ºC for 28 d, fruit stored at 1ºC had significantly reduced rates of respiration and ethylene production, less softenin...