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Continuous ethylene treatment (100 ppm) of avocado fruit stored at 6°C, for 13 days, caused acceleration in respiration rate for the duration of the treatment. At the end of the low temperature treatment and, also, after transfer of the fruit to 20°C, polygalacturonase activity and softening of the fruit were enhanced by ethylene treatment in comparisons with non-treated fruit. Endogenous ethylene production of ethylene-treated fruit was suppressed markedly after transfer to 20°C. Fruit treated 24 hours with ethylene at 6°C at the beginning of the storage period, ripened similarly to untreated control fruits. For avocado we suggest that in cold storage (6°C) the presence of ethylene should be avoided so that the shelf-life period of the fruit will not be reduced.

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Ripening Processes in Avocados Stored in Ethylene Atmosphere in Cold Storage
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Ripening Processes in Avocados Stored in Ethylene Atmosphere in Cold Storage

Continuous ethylene treatment (100 ppm) of avocado fruit stored at 6°C, for 13 days, caused acceleration in respiration rate for the duration of the treatment. At the end of the low temperature treatment and, also, after transfer of the fruit to 20°C, polygalacturonase activity and softening of the fruit were enhanced by ethylene treatment in comparisons with non-treated fruit. Endogenous ethylene production of ethylene-treated fruit was suppressed markedly after transfer to 20°C. Fruit treated 24 hours with ethylene at 6°C at the beginning of the storage period, ripened similarly to untreated control fruits. For avocado we suggest that in cold storage (6°C) the presence of ethylene should be avoided so that the shelf-life period of the fruit will not be reduced.

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