Color desynchronization with softening of ‘Hass’ avocado: Targeted pigment, hormone and gene expression analysis

Arancibia-Guerra, Camila; Núñez-Lillo, Gerardo; Cáceres–Mella, Alejandro; Carrera, Esther; Meneses, Claudio; Kühn, Nathalie; Pedreschi, Romina

doi:10.1016/j.postharvbio.2022.112067

Cited by 9 publications

(10 citation statements)

References 49 publications

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“…Despite the discrepancy between the results, both studies reported chlorophyll contents similar to our results. Regarding the anthocyanin content, we agreed with other authors and identified one anthocyanin, cyanidin-3-Oglucoside [1,4,13] (Figure S2). The accumulation of cyanidin-3-O-glucoside coincided with the observed color changes from green (level 1) to purple/black (level 4/5).…”

Section: Discussionsupporting

confidence: 90%

“…Skin or exocarp color is an important quality attribute in avocado, and in ‘Hass’ and ‘Gem’ varieties, this factor indicates ripeness and acceptability by handlers and consumers [ 1 , 2 , 3 , 4 ]. Color is a basic physical property of agrofood products and can be correlated with other quality attributes, such as presence/absence of visual defects (e.g., vascular, external browning and lenticel damage) and potentially health-related characteristics [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

“…‘Hass’ is the most commercialized variety worldwide and is characterized by the development of skin color changes from green to dark purple during ripening [ 3 , 9 , 10 , 11 ]. These changes mainly result from a slight decrease in chlorophyll (green tone) content during the first few days of ripening, followed by an increase in carotenoid and anthocyanin concentrations (purple/black shades) [ 1 , 4 , 12 , 13 , 14 ]. Cyanidin-3- O -glucoside represents up to 95% of the total anthocyanins in ‘Hass’ avocado skin, and this pigment is responsible for the increase in anthocyanin concentration during ripening [ 4 , 15 ].…”

Section: Introductionmentioning

confidence: 99%

“…The pigment concentration can be influenced by agricultural management and climatic conditions. This mainly results from factors during harvest and storage, such as the maturity stage, temperature and relative humidity, time of storage or postharvest technologies [ 1 , 2 , 4 , 5 ]. Due to the distance between orchards and the marketplace, fruit quality must be preserved during prolonged storage periods (40–50 days) by applying postharvest technologies [ 1 , 16 ].…”

Section: Introductionmentioning

confidence: 99%

“…This mainly results from factors during harvest and storage, such as the maturity stage, temperature and relative humidity, time of storage or postharvest technologies [ 1 , 2 , 4 , 5 ]. Due to the distance between orchards and the marketplace, fruit quality must be preserved during prolonged storage periods (40–50 days) by applying postharvest technologies [ 1 , 16 ]. These technologies extend quality and shelf life by reducing the respiration rate and ethylene production [ 16 , 17 ].…”

Section: Introductionmentioning

confidence: 99%

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Effects of Delaying the Storage of ‘Hass’ Avocados under a Controlled Atmosphere on Skin Color, Bioactive Compounds and Antioxidant Capacity

Olivares,

Ulloa,

Vergara

et al. 2024

Plants

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During ripening, ‘Hass’ avocado skin changes from green to purple/black. Low-temperature storage with a controlled atmosphere (CA) is the most widely used method for avocado storage; however, few studies have simulated this technology and considered the days of regular air (RA) storage prior to CA storage. Herein, the effect of delaying the storage of ‘Hass’ avocado (>30% dry matter) in a CA was examined. Long-term storage conditions (5 °C for 50 days) corresponded to (i) regular air storage (RA), (ii) CA (4 kPa O2 and 6 kPa CO2) and (iii) 10 days in RA + 40 days in a CA and (iv) 20 days in RA + 30 days in a CA. Evaluations were performed during storage and at the ready-to-eat (RTE) stage. Skin color remained unchanged during storage, but at the RTE stage, more color development was observed for fruits stored under CA conditions, as these fruits were purple/black (>50%). At the RTE stage, the anthocyanin content increased, and compared to fruit under RA, fruit under a CA contained a five-fold greater content. A 20-day delay between harvest and CA storage increased the fruit softening rate and skin color development after cold storage, reducing the effectiveness of CA as a postharvest technology for extending storage life.

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Section: Discussionsupporting

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Effects of Delaying the Storage of ‘Hass’ Avocados under a Controlled Atmosphere on Skin Color, Bioactive Compounds and Antioxidant Capacity

Olivares,

Ulloa,

Vergara

et al. 2024

Plants

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Changes in the expression of genes encoding xanthophyl acyltransferases during the postharvest ripening of avocado (Persea americana) fruit

Yahia,

Hernández‐Oñate,

Ojeda‐Contreras

et al. 2024

J Sci Food Agric

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BACKGROUNDAvocado fruit is rich in xanthophylls, which have been related to positive effects on human health. Xanthophyl acetyltransferases (XAT) are enzymes catalyzing the esterification of carboxylic acids to the hydroxyl group of the xanthophyll molecule. This esterification is thought to increase the lipophilic nature of the xanthophyll and its stability in a lipophilic environment. Studies on XAT in fruits are very scarce and no studies had been carried out in avocado fruit during postharvest. The objective of this work was to investigate the changes in the expression of genes encoding XAT during avocado fruit ripening.RESULTSAvocado fruits were obtained from a local market and stored at 15 oC for 8 days. The fruit respiration rate, ethylene production and fruit peel′s color space parameters (L*, a*, b*) were measured during storage. Fruit mesocarp samples were taken after 1, 3, 5, and 7 days of storage and frozen with liquid nitrogen. Total RNA was extracted from fruit mesocarp, and the quantification of the two genes designated as COGE_ID: 936743791 and COGE_ID: 936800185 encoding XAT was performed with Real‐Time Quantitative Reverse Transcription PCR using actin as a reference gene. The presence of a climacteric peak and large changes in color were recorded during postharvest. The two genes studied showed a large expression, after three days of fruit storage.CONCLUSIONSWe conclude that during the last stages of ripening in avocado fruit, there was an active esterification of xanthophylls with carboxylic acids, which suggest the presence of esterified xanthophylls in the fruit mesocarp.This article is protected by copyright. All rights reserved.

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Non-destructive Ripeness Detection of Avocados (Persea Americana Mill) using Vision and Tactile Perception Information Fusion Method

Zhang,

Qin,

Wang

et al. 2024

Food Bioprocess Technol

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Color desynchronization with softening of ‘Hass’ avocado: Targeted pigment, hormone and gene expression analysis

Cited by 9 publications

References 49 publications

Effects of Delaying the Storage of ‘Hass’ Avocados under a Controlled Atmosphere on Skin Color, Bioactive Compounds and Antioxidant Capacity

Effects of Delaying the Storage of ‘Hass’ Avocados under a Controlled Atmosphere on Skin Color, Bioactive Compounds and Antioxidant Capacity

Changes in the expression of genes encoding xanthophyl acyltransferases during the postharvest ripening of avocado (Persea americana) fruit

Non-destructive Ripeness Detection of Avocados (Persea Americana Mill) using Vision and Tactile Perception Information Fusion Method

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