PHYSIOLOGICAL DISORDERS INDUCED BY LOW OXYGEN ON AVOCADO FRUITS

"Hass" avocado was treated with propylene in various O₂ concentrations (1%, 2%, 5%, and 21%) in flow through system, at 20⁰ C. Ethylene production, respiration and ripening of the fruit as well as physiological disorders induced by low oxygen were measured.

The ethylene production, respiration and softening of the propylene treated fruits, were delayed by low oxygen and the rise in polygalacturonase and cellulase activities was suppressed.
The 1% O₂ drastically reduced the softening of the fruit but did not stop ethylene production.
Two physiological disorders were noticed after 10 days’ storage in 2% and 1% oxygen concentrations.
The first is characterised by white specks of greenish areas formed on the skin in the outer layer of epidermis of the fruit, without any damage on the flesh.
The second appeared with browning areas in epidermis near the stem and formed cavities in the flesh with abnormal ripening.
These disorders are believed to be associated with anaerobic conditions and the presence of ethylene in the very low oxygen storage.

International Symposium on Quality of Fruit and Vegetables: Influence of Pre- and Post- Harvest Factors and Technology

I.T. Metzidakis, E.M. Sfakiotakis

“Hass” avocado, low oxygen, softening, physiological disorders

https://doi.org/10.17660/ActaHortic.1995.379.49