Articles
AVG, AN ETHYLENE BIOSYNTHESIS INHIBITOR: ITS EFFECTS ON RIPENING AND SOFTENING IN KIWIFRUIT
Article number
498_30
Pages
263 – 268
Language
Abstract
Two trials were performed with the objective of evaluating aminoethoxyvinylglycine (AVG), an inhibitor of ethylene biosynthesis, on kiwifruit maturation and ripening.
In the first trial, spray applications of Retain (a.i.15% AVG) of 20, 100 and 500 mg a.i./L were made to kiwifruit plants cv.
Hayward.
The second trial consisted of immersing fruit in either 20, 100 or 500 mg a.i./L AVG solutions immediately after harvest.
Fruit from both trials was stored at 0°C for 120 days.
Spray applications resulted in higher firmness during postharvest for fruit treated with AVG 4 weeks prior to the first harvest, even with low dosages, as compared with control fruit.
This difference existed for fruit from the first two harvests, and ceased to be significant after shelf life.
Fruit from the third harvest did not show differences in firmness between treatments.
Spray applications of AVG 2 weeks prior to first harvest did not result in clear differences in fruit firmness.
Fruit immersed in AVG also showed a slightly increased retention of firmness during cold storage.
Prior to harvest, reductions in ethylene production rate and internal content occurred for fruit treated with various concentrations of AVG 4 weeks before the first harvest.
However, these differences were not longer detected after storage and shelf life.
There were no differences in soluble solids or expression of physiological disorders, either during cold storage or shelf life, between AVG-treated and control fruit in either trial.
In the first trial, spray applications of Retain (a.i.15% AVG) of 20, 100 and 500 mg a.i./L were made to kiwifruit plants cv.
Hayward.
The second trial consisted of immersing fruit in either 20, 100 or 500 mg a.i./L AVG solutions immediately after harvest.
Fruit from both trials was stored at 0°C for 120 days.
Spray applications resulted in higher firmness during postharvest for fruit treated with AVG 4 weeks prior to the first harvest, even with low dosages, as compared with control fruit.
This difference existed for fruit from the first two harvests, and ceased to be significant after shelf life.
Fruit from the third harvest did not show differences in firmness between treatments.
Spray applications of AVG 2 weeks prior to first harvest did not result in clear differences in fruit firmness.
Fruit immersed in AVG also showed a slightly increased retention of firmness during cold storage.
Prior to harvest, reductions in ethylene production rate and internal content occurred for fruit treated with various concentrations of AVG 4 weeks before the first harvest.
However, these differences were not longer detected after storage and shelf life.
There were no differences in soluble solids or expression of physiological disorders, either during cold storage or shelf life, between AVG-treated and control fruit in either trial.
Publication
Authors
D. Manriquez, B. Defilippi, J. Retamales
Keywords
Actinidia deliciosa, kiwifruit, cv. Hayward, AVG, aminoethoxyvinylglycine, ethylene, ripening, softening
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