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Ethylene involvement in chilling injury symptoms of avocado during cold storage
Year:
2002
Source of publication :
Postharvest Biology and Technology
Authors :
Akerman, Miriam
;
.
Apelbaum, Akiva
;
.
Ben-Arie, Rosa
;
.
Feygenberg, Oleg
;
.
Pesis, Edna
;
.
Prusky, Dov
;
.
Volume :
24
Co-Authors:
Pesis, E., Department of Postharvest Science of Fresh Produce, A.R.O., Volcani Center, PO Box 6, Bet Dagan 50250, Israel
Ackerman, M., Department of Postharvest Science of Fresh Produce, A.R.O., Volcani Center, PO Box 6, Bet Dagan 50250, Israel
Ben-Arie, R., Department of Postharvest Science of Fresh Produce, A.R.O., Volcani Center, PO Box 6, Bet Dagan 50250, Israel
Feygenberg, O., Department of Postharvest Science of Fresh Produce, A.R.O., Volcani Center, PO Box 6, Bet Dagan 50250, Israel
Feng, X., Faculty of Agriculture, Hebrew University of Jerusalem, Rehovot, Israel
Apelbaum, A., Faculty of Agriculture, Hebrew University of Jerusalem, Rehovot, Israel
Goren, R., Faculty of Agriculture, Hebrew University of Jerusalem, Rehovot, Israel
Prusky, D., Department of Postharvest Science of Fresh Produce, A.R.O., Volcani Center, PO Box 6, Bet Dagan 50250, Israel
Facilitators :
From page:
171
To page:
181
(
Total pages:
11
)
Abstract:
Application of exogenous ethylene, irrespective of the method of application, caused intensification of mesocarp discoloration in avocado fruit (Persea americana Mill.) during cold storage of all cultivars tested. 'Ettinger' fruit treated with Ethrel (2-chloroethyl phosphonic acid) prior to packing and storage developed severe chilling injury (CI) symptoms, expressed as mesocarp discoloration after 3 weeks at 5°C. 'Fuerte' fruit treated with ethylene gas (100 μl l-1) for 24 h at 20°C prior to storage at 5°C exhibited mesocarp discoloration, which increased dramatically during shelf life at 20°C. 'Fuerte' fruit treated in cold storage with a continuous low ethylene dose (4 μl l-1) developed severe browning in the fruit pulp after 3 weeks at 5°C. 'Hass' fruit treated with 50 μl l-1 ethylene, for 12, 24 or 48 h at 5°C showed a gradual increase in mesocarp discoloration after 3 weeks in cold storage plus shelf life; the 48 h ethylene-treated fruit exhibited the most severe pulp browning. Use of absorbent sachets that removed ethylene from modified atmosphere (MA) packaging reduced mesocarp discoloration and decay development in 'Hass' fruit after 5 weeks storage at 5°C. Application of 1-methylcyclopropene (1-MCP), reduced mesocarp discoloration, decay development and polyphenol oxidase activity, whereas this enzyme activity was induced in ethylene-treated fruits that were cold stored for 4 weeks. © 2002 Elsevier Science B.V. All rights reserved.
Note:
Related Files :
1-methylcyclopropene
chilling injury
Ethrel
Ethylene absorbent
Modified atmosphere
Persea
Persea americana
Show More
Related Content
More details
DOI :
10.1016/S0925-5214(01)00134-X
Article number:
0
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
21078
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:41
Scientific Publication
Ethylene involvement in chilling injury symptoms of avocado during cold storage
24
Pesis, E., Department of Postharvest Science of Fresh Produce, A.R.O., Volcani Center, PO Box 6, Bet Dagan 50250, Israel
Ackerman, M., Department of Postharvest Science of Fresh Produce, A.R.O., Volcani Center, PO Box 6, Bet Dagan 50250, Israel
Ben-Arie, R., Department of Postharvest Science of Fresh Produce, A.R.O., Volcani Center, PO Box 6, Bet Dagan 50250, Israel
Feygenberg, O., Department of Postharvest Science of Fresh Produce, A.R.O., Volcani Center, PO Box 6, Bet Dagan 50250, Israel
Feng, X., Faculty of Agriculture, Hebrew University of Jerusalem, Rehovot, Israel
Apelbaum, A., Faculty of Agriculture, Hebrew University of Jerusalem, Rehovot, Israel
Goren, R., Faculty of Agriculture, Hebrew University of Jerusalem, Rehovot, Israel
Prusky, D., Department of Postharvest Science of Fresh Produce, A.R.O., Volcani Center, PO Box 6, Bet Dagan 50250, Israel
Ethylene involvement in chilling injury symptoms of avocado during cold storage
Application of exogenous ethylene, irrespective of the method of application, caused intensification of mesocarp discoloration in avocado fruit (Persea americana Mill.) during cold storage of all cultivars tested. 'Ettinger' fruit treated with Ethrel (2-chloroethyl phosphonic acid) prior to packing and storage developed severe chilling injury (CI) symptoms, expressed as mesocarp discoloration after 3 weeks at 5°C. 'Fuerte' fruit treated with ethylene gas (100 μl l-1) for 24 h at 20°C prior to storage at 5°C exhibited mesocarp discoloration, which increased dramatically during shelf life at 20°C. 'Fuerte' fruit treated in cold storage with a continuous low ethylene dose (4 μl l-1) developed severe browning in the fruit pulp after 3 weeks at 5°C. 'Hass' fruit treated with 50 μl l-1 ethylene, for 12, 24 or 48 h at 5°C showed a gradual increase in mesocarp discoloration after 3 weeks in cold storage plus shelf life; the 48 h ethylene-treated fruit exhibited the most severe pulp browning. Use of absorbent sachets that removed ethylene from modified atmosphere (MA) packaging reduced mesocarp discoloration and decay development in 'Hass' fruit after 5 weeks storage at 5°C. Application of 1-methylcyclopropene (1-MCP), reduced mesocarp discoloration, decay development and polyphenol oxidase activity, whereas this enzyme activity was induced in ethylene-treated fruits that were cold stored for 4 weeks. © 2002 Elsevier Science B.V. All rights reserved.
Scientific Publication
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