Modelling the transient effect of 1-MCP on ‘Hass’ avocado softening: A Mexican comparative study

Investigation into the role of endogenous abscisic acid during ripening of imported avocado cv. Hass

“…The standard error in respiration and ethylene production rates for 1‐MCP‐treated fruit was proportionally greater than for any other treatment (Tables and ), indicating more heterogeneity in these parameters for these fruit. Heterogeneity in ripening of avocado fruit treated with 1‐MCP is not unusual …”

“…Heterogeneity in ripening of avocado fruit treated with 1-MCP is not unusual. 31 The firmness (Table 3) and hue angle (H ∘ , Table 4) of all avocado fruit decreased significantly over time, from an initial value of 196.0 N and 118.22, respectively, upon arrival (baseline) to an average value of 8.5 N and 65.5, respectively, after 7 days at 12 ∘ C, indicating full ripeness. Controls generally softened faster than treated fruit and were already ripe (<20 N) after 3 days storage (Table 3).…”

Evaluation and modeling of changes in shelf life, firmness and color of ‘Hass’ avocado depending on storage temperature

“…This behavior is similar to that reported by Ma´rquez et al (2014) which determined a decrease in firmness for 'Hass' avocado fruits stored at 23˚C during 21 days, reporting values from 67 N to 8 N. In the period from ripeness to senescence stage (days 14-22 at 17 C and 21 C and days 21-35 for 9 C), there were no significant changes in firmness for the fruits evaluated, registering practically constant values as shown in Figure 1. The decrease in the fruit firmness can be mainly related to the hydrolysis of the peptic compounds present in the cell wall, by enzymatic action, and as a consequence loss of water retention capacity in the membrane of the plant cell (Defilippi et al, 2018;Goulao and Oliveira, 2008;Ma´rquez et al, 2014;Ochoa-Ascencio et al, 2009). By increasing the temperature, this process of degradation in the structural compounds becomes greater accelerating the decrease in the product firmness (Defilippi et al, 2018;Ochoa-Ascencio et al, 2009).…”

A mechanistic modelling approach to understand 1‐MCP inhibition of ethylene action and quality changes during ripening of apples

“…To the best of our knowledge, only two attempts have been made to model the impact of 1‐MCP on postharvest quality changes. Ochoa‐Ascencio et al modelled 1‐MCP regulation of softening in avocado using a discrete on/off approach in which autocatalytic production of active enzyme was temporarily switched off in 1‐MCP treated fruit, and switched on after the 1‐MCP effect diminished. While the model was able to describe ‘Hass’ avocado softening, it did not explain the kinetics involved in the subsequent rise in ethylene production and quality deterioration observed in 1‐MCP treated fruits following prolonged shelf life exposure.…”