1-MCP reduces physiological storage disorders of ‘Hass’ avocados
Physiological disorders occur when ‘Hass’ avocados are stored for more than approximately 4–6 weeks. The major disorder is diffuse flesh discolouration (“flesh greying”, or “internal chilling injury”), but others include vascular browning, vascular leaching (browning of flesh around the vascular bun...
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Published in | Postharvest biology and technology Vol. 35; no. 1; pp. 43 - 60 |
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Main Authors | , , , , , , |
Format | Journal Article |
Language | English |
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New York, NY
Elsevier B.V
2005
Elsevier Science |
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Abstract | Physiological disorders occur when ‘Hass’ avocados are stored for more than approximately 4–6 weeks. The major disorder is diffuse flesh discolouration (“flesh greying”, or “internal chilling injury”), but others include vascular browning, vascular leaching (browning of flesh around the vascular bundles), stringy vascular tissue (thickening and separation of the vascular strands), and outer flesh blackening (blackening of the outmost layer of the mesocarp). We have examined 1-MCP effects on ‘Hass’ avocados stored for 4 or 7 weeks at 5.5
°C following treatment with 50–1000
nl
l
−1 1-MCP for 6–24
h, at 6 or 15
°C. The effect of harvest date (fruit maturity) on responsiveness to 100 and 500
nl
l
−11-MCP was examined. 1-MCP treated fruit were firmer following storage, had reduced skin colouration (purpling) at removal from storage (4 or 7 weeks), increased time to softening, and reduced physiological disorders associated with long-term storage. Relatively little difference was observed between fruit treated at 15 and 6
°C, and thus a treatment temperature of 6
°C was used in the remaining experiments. For lower 1-MCP concentrations, short treatment durations influenced time to ripen, but not fruit quality. Treatment times of 12 and 24
h produced similar results. Harvest date (fruit maturity) influenced the levels of disorders in non-1-MCP treated fruit, but had little overall effect on 1-MCP efficacy. 1-MCP treatment was of little benefit for fruit stored for 4 weeks but, particularly if the 1-MCP concentration was high (250
nl
l
−1), excessively delayed the time to ripen. After 7 weeks storage 100
nl
l
−1 1-MCP almost completely eliminated some long-term storage disorders. A small trial showed that 500
nl
l
−1 1-MCP did not reduce external chilling injury (skin blackening) of ‘Hass’ avocados induced by 0
°C storage. Overall, 1-MCP shows promise as a tool for reducing internal physiological disorders due to long-term storage of ‘Hass’ avocados. |
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AbstractList | Physiological disorders occur when ‘Hass’ avocados are stored for more than approximately 4–6 weeks. The major disorder is diffuse flesh discolouration (“flesh greying”, or “internal chilling injury”), but others include vascular browning, vascular leaching (browning of flesh around the vascular bundles), stringy vascular tissue (thickening and separation of the vascular strands), and outer flesh blackening (blackening of the outmost layer of the mesocarp). We have examined 1-MCP effects on ‘Hass’ avocados stored for 4 or 7 weeks at 5.5
°C following treatment with 50–1000
nl
l
−1 1-MCP for 6–24
h, at 6 or 15
°C. The effect of harvest date (fruit maturity) on responsiveness to 100 and 500
nl
l
−11-MCP was examined. 1-MCP treated fruit were firmer following storage, had reduced skin colouration (purpling) at removal from storage (4 or 7 weeks), increased time to softening, and reduced physiological disorders associated with long-term storage. Relatively little difference was observed between fruit treated at 15 and 6
°C, and thus a treatment temperature of 6
°C was used in the remaining experiments. For lower 1-MCP concentrations, short treatment durations influenced time to ripen, but not fruit quality. Treatment times of 12 and 24
h produced similar results. Harvest date (fruit maturity) influenced the levels of disorders in non-1-MCP treated fruit, but had little overall effect on 1-MCP efficacy. 1-MCP treatment was of little benefit for fruit stored for 4 weeks but, particularly if the 1-MCP concentration was high (250
nl
l
−1), excessively delayed the time to ripen. After 7 weeks storage 100
nl
l
−1 1-MCP almost completely eliminated some long-term storage disorders. A small trial showed that 500
nl
l
−1 1-MCP did not reduce external chilling injury (skin blackening) of ‘Hass’ avocados induced by 0
°C storage. Overall, 1-MCP shows promise as a tool for reducing internal physiological disorders due to long-term storage of ‘Hass’ avocados. |
Author | Woolf, Allan. B. Cox, Katy A. Gunson, Anne White, Anne Requejo-Tapia, Cecilia Arpaia, Mary Lu Jackman, Richard C. |
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Keywords | Fruit firmness 1-Methylcyclopropene Persea americana (Mill.) Quality Softening Maturity Chilling injury Avocado Postharvest disease Fruit Physiological disorder |
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Snippet | Physiological disorders occur when ‘Hass’ avocados are stored for more than approximately 4–6 weeks. The major disorder is diffuse flesh discolouration (“flesh... |
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SubjectTerms | 1-Methylcyclopropene avocados Biological and medical sciences Chilling injury color enzymatic browning firmness Food industries food quality Fruit and vegetable industries Fruit firmness Fundamental and applied biological sciences. Psychology harvest date inhibitors Maturity mesocarp Persea americana (Mill.) postharvest diseases postharvest physiology Quality ripening shelf life Softening vascular bundles |
Title | 1-MCP reduces physiological storage disorders of ‘Hass’ avocados |
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