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Wounded mature 'Fuerte' fruit (Persea americana Mill.) ripened faster than non-wounded fruit when stored at 14°C. Significant differences were not observed in respiration or ethylene production between wounded and nonwounded fruit when stored at 20° but the former softened faster and showed greater polygalacturonase activity. Wounded and non-wounded fruit ripened at similar rates when stored after wounding for 10 days at 5° and thereafter transferred to either 14° or 20°. No "wound ethylene" could be detected immediately after wounding at any temperature and is not the earliest event occurring during ripening. Effects of wounding in metabolic processes of ripening are observed better at a moderate continuous storage temperature of 14° than at 20°.

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Effect of Wounding on 'Fuerte' Avocado Ripening
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Wounded mature 'Fuerte' fruit (Persea americana Mill.) ripened faster than non-wounded fruit when stored at 14°C. Significant differences were not observed in respiration or ethylene production between wounded and nonwounded fruit when stored at 20° but the former softened faster and showed greater polygalacturonase activity. Wounded and non-wounded fruit ripened at similar rates when stored after wounding for 10 days at 5° and thereafter transferred to either 14° or 20°. No "wound ethylene" could be detected immediately after wounding at any temperature and is not the earliest event occurring during ripening. Effects of wounding in metabolic processes of ripening are observed better at a moderate continuous storage temperature of 14° than at 20°.

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