Articles
EFFECTS OF INTERMITTENT HIGH CO2 TREATMENT ON STORAGE LIFE OF AVOCADO FRUITS IN RELATION TO RESPIRATION AND ETHYLENE PRODUCTION
Article number
138_17
Pages
155 – 164
Language
Abstract
Intermittent exposure of unripe avocados to 20 % CO2 delayed senescence at 12°C and reduced chilling injury at 4°C. Further decay was controlled at both temperatures.
The treatment influenced fruit ethylene evolution much more than respiration.
Ethylene production was greatly inhibited by high CO2 atmosphere but the inhibition was immediately relieved at 12°C on transfer to air.
In contrast, removal of CO2 enhanced ethylene production at 4°C. In addition, CO2 treatment at 4°C stimulated production during subsequent ripening at 20°C.
The treatment influenced fruit ethylene evolution much more than respiration.
Ethylene production was greatly inhibited by high CO2 atmosphere but the inhibition was immediately relieved at 12°C on transfer to air.
In contrast, removal of CO2 enhanced ethylene production at 4°C. In addition, CO2 treatment at 4°C stimulated production during subsequent ripening at 20°C.
Publication
Authors
P. Marcellin, A. Chaves
Keywords
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