Control of ethylene responses in avocado fruit with 1-methylcyclopropene

• Published in: Postharvest biology and technology Vol. 20; no. 2; pp. 143 - 150
• Main Authors: Feng, Xuqiao, Apelbaum, Akiva, Sisler, Edward C, Goren, Raphael
• Format: Journal Article
• Language: English
• Published: New York, NY Elsevier B.V 01.09.2000; Elsevier Science
• Subjects: 1-Methylcyclopropene; Agronomy. Soil science and plant productions; Avocado fruit; Biological and medical sciences; Cellulase; Coloring; Economic plant physiology; Ethylene; Food industries; Fructification, ripening. Postharvest physiology; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Growth and development; Polygalacturonase; Ripening; Softening; Ripening; Coloring; 1-Methylcyclopropene; Cellulase; Ethylene; Avocado fruit; Polygalacturonase; Softening; Senescence; Production quality; Persea americana; Check; Firmness; Dose activity relation; Enzymatic activity; Dicotyledones; Angiospermae; Plant growth substance; Fruit tree; Lauraceae; Coloration; Enzyme; Treatment efficiency; Postharvest physiology; Storage; Glycosidases; Avocado; Hydrolases; Inhibitor; Spermatophyta; Phytohormone; O-Glycosidases
• ISSN: 0925-5214; 1873-2356
• DOI: 10.1016/S0925-5214(00)00126-5

Mature avocado fruit ( Persea americana Mill. cvs ‘Ettinger’, ‘Hass’, ‘Reed’ and ‘Fuerte’), harvested during the commercial harvesting season, were treated with various concentrations of 1-methylcyclopropene (1-MCP) for 24 h at 22°C and after ventilation, were exposed to 300 μl l −1 ethylene for 24 h at 22°C. The fruit were then stored at 22°C in ethylene-free air for ripening assessment. Ethylene production, firmness, cellulase (endo-1,4-β-glucanase) and polygalacturonase activity, as well as color change in ‘Hass’ fruit, were monitored during storage. 1-MCP was found to inhibit ethylene-induced ripening of avocado fruit at very low concentrations. Treatment for 24 h with 30–70 nl l −1 1-MCP delayed ripening of avocado fruit by 10–12 days, after which the fruit resumed normal ripening. It is suggested that 1-MCP is a potent inhibitor of avocado fruit ripening which exerts its effect via inhibition of ethylene action.