Advanced Search
HortScience

Ben J. Durand - Division of Fruit and Vegetable Storage, Institute for Technology and Storage of Agricultural Products, ARO, The Volcani Center, P.O.B. 6, Bet Dagan 50250, Israel
Lelia Orean - Division of Fruit and Vegetable Storage, Institute for Technology and Storage of Agricultural Products, ARO, The Volcani Center, P.O.B. 6, Bet Dagan 50250, Israel
Uri Yanko - Division of Fruit and Vegetable Storage, Institute for Technology and Storage of Agricultural Products, ARO, The Volcani Center, P.O.B. 6, Bet Dagan 50250, Israel
Giora Zauberman - Division of Fruit and Vegetable Storage, Institute for Technology and Storage of Agricultural Products, ARO, The Volcani Center, P.O.B. 6, Bet Dagan 50250, Israel
Yoram Fuchs - Division of Fruit and Vegetable Storage, Institute for Technology and Storage of Agricultural Products, ARO, The Volcani Center, P.O.B. 6, Bet Dagan 50250, Israel

Internal atmosphere composition, respiration rate, ethylene production, weight loss, and firmness were monitored during the ripening of waxed and nonwaxed avocado fruit (Persea americana Mill.) during storage at 5°C, and ripening at 20°. Artificial waxing, which usually forms a uniform film over the closely packed platelet structure of the natural wax, was sometimes incomplete. Waxing caused a slight buildup of CO2 and possible reduction in internal O2 concentrations during the preclimacteric of stored fruit, and may have reduced ethylene synthesis during the climacteric. Waxing caused a 1-day delay in fruit softening under extended cold-storage conditions.

Powered by ClearMash Solutions Ltd -
Volcani treasures
About
Terms of use
Effects of Waxing on Moisture Loss and Ripening of 'Fuerte' Avocado Fruit
19

Ben J. Durand - Division of Fruit and Vegetable Storage, Institute for Technology and Storage of Agricultural Products, ARO, The Volcani Center, P.O.B. 6, Bet Dagan 50250, Israel
Lelia Orean - Division of Fruit and Vegetable Storage, Institute for Technology and Storage of Agricultural Products, ARO, The Volcani Center, P.O.B. 6, Bet Dagan 50250, Israel
Uri Yanko - Division of Fruit and Vegetable Storage, Institute for Technology and Storage of Agricultural Products, ARO, The Volcani Center, P.O.B. 6, Bet Dagan 50250, Israel
Giora Zauberman - Division of Fruit and Vegetable Storage, Institute for Technology and Storage of Agricultural Products, ARO, The Volcani Center, P.O.B. 6, Bet Dagan 50250, Israel
Yoram Fuchs - Division of Fruit and Vegetable Storage, Institute for Technology and Storage of Agricultural Products, ARO, The Volcani Center, P.O.B. 6, Bet Dagan 50250, Israel

Effects of Waxing on Moisture Loss and Ripening of 'Fuerte' Avocado Fruit

Internal atmosphere composition, respiration rate, ethylene production, weight loss, and firmness were monitored during the ripening of waxed and nonwaxed avocado fruit (Persea americana Mill.) during storage at 5°C, and ripening at 20°. Artificial waxing, which usually forms a uniform film over the closely packed platelet structure of the natural wax, was sometimes incomplete. Waxing caused a slight buildup of CO2 and possible reduction in internal O2 concentrations during the preclimacteric of stored fruit, and may have reduced ethylene synthesis during the climacteric. Waxing caused a 1-day delay in fruit softening under extended cold-storage conditions.

Scientific Publication
You may also be interested in