Co-Authors:
Prusky, D., Department of Fruit and Vegetable Storage, ARO, The Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Plumbley, R.A., Department of Fruit and Vegetable Storage, ARO, The Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Kobiler, I., Department of Fruit and Vegetable Storage, ARO, The Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Abstract:
The level of the antifungal compound, 1-acetoxy-2-hydroxy-4-oxo-heneicosa-12,15-diene, in the peel of avocado fruits decreased during ripening. Fruits exposed to a high CO2 concentration showed an initial increase in the diene level immediately after removal from CO2. The concentration of the diene then significantly decreased, before a second increase in concentration. Exposure of avocado fruits to different concentrations of CO2 (11, 16 and 30%) for different lengths of time (3, 10 and 24 h), enhanced the initial increase in diene concentration. Only 30% CO2 applied for 24 h enhanced a significant second increase in diene level and delayed symptom development caused by Colletotrichum gloeosporiodes. Fruit exposure to lower CO2 concentrations (16 and 11%) or short periods (3 and 10 h) caused no significant second increase and no significant effect on symptom development. Fruits exposed for 24 h to 30% CO2 enhanced the concentration of the phenol epicatechin in a double-peak pattern similar to that exhibited by the diene. It is suggested that CO2 treatments induce the enhancement of diene levels and consequently cause a delay in symptom development. © 1991.
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