Reduction of chilling injury in stored avocado, grapefruit, and bell pepper by methyl jasmonate

Meir, Shimon; Philosoph‐Hadas, Sonia; Lurie, Susan; Droby, Samir; Akerman, Miriam; Zauberman, Giora; Shapiro, B.; Cohen, Erik; Fuchs, Yoram

doi:10.1139/b96-108

Cited by 85 publications

(55 citation statements)

References 27 publications

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“…Modifi ed atmosphere (MA) is referred to as a relationship between product respiration and gas exchange within any form of structural enclosure. MA storage can be used to maintain the post-harvest quality of different fruits (Meir et al 1996, Ding et al 2002, Illeperuma and Jayasuriya 2002, Rodov et al 2002. If mango fruits are stored at 1% O 2 and 15% CO 2 level, off-fl avour and skin discolouration occur.…”

Section: Post-harvest Treatments In Relation To Mango Qualitymentioning

confidence: 99%

Quality parameters of mango and potential of non-destructive techniques for their measurement — a review

et al. 2010

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The king of fruits "Mango" (Mangifera indica L.) is very nutritious and rich in carotenes. India produces about 50% of the total world's mango. Many researchers have reported the maturity indices and quality parameters for determination of harvesting time and eating quality. The methods currently used for determination of quality of mango are mostly based on the biochemical analysis, which leads to destruction of the fruits. Numerous works are being carried out to explore some non-destructive methods such as Near Infrared (NIR), Nuclear Magnetic Resonance (NMR), X-ray and Computed Tomography (CT), electronic nose, machine vision and ultrasound for quality determination of fruits. This paper deals with some recent work reported on quality parameters, harvesting and post-harvest treatments in relation to quality of mango fruits and reviews on some of the potential non-destructive techniques that can be explored for quality determination of mango cultivars.

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Section: Post-harvest Treatments In Relation To Mango Qualitymentioning

confidence: 99%

Quality parameters of mango and potential of non-destructive techniques for their measurement — a review

et al. 2010

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“…(106) Fruits stored for 4 to 10 weeks at 2 °C had reduced severity of chilling injury symptoms and percentage of injured fruits after they had been dipped for 30 seconds in methyl jasmonate at 2.5 µM for "Fuerte" and "Hass" and 10 µM for "Etinger". (107) Heat treatments (hot air or hot water) have been shown to reduce the chilling injury in some tropical fruits. Hot air treatments at 38 °C for up to 10 h or hot water treatments from 39 to 42 °C prevented chilling injury in avocados.…”

Section: Temperature and Relative Humidity Managementmentioning

confidence: 99%

Avocado Fruit Quality Management during the Postharvest Supply Chain

Bill¹,

Sivakumar²,

Thompson³

et al. 2014

Food Reviews International

101

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Avocados are a popular subtropical fruit of high economic importance and the European Union is the biggest importer of the bulk of the fruit coming from countries like South Africa, Chile and Israel. The fruit is highly nutritious being rich in vitamins A, B, C, minerals, potassium, phosphorus, magnesium, iron and antioxidants10%. The Guatemalan is native to the Guatemalan highland and has medium round fruit with an oil content of 8 to 15% and a leathery, pliable and non-granular ski n. The tree is less cold tolerant than the Mexican. The Mexican race thrives best in the subtropics and has the smallest fruit of the three races, with a thin skin and the highest oil of up to 30%. (2) The tree is most tolerant of cold growing conditions. Chen et al. (3) confirmed that the substantial genetic differentiation among the three ecological races corresponded to the defined horticultural races, but they also reported that the previously undetected genetic differentiation has two subpopulations from Central Mexico. Many cultivars are hybrids between the races. "Hass" (a Guatemalan x Mexican hybrid) is considered to be the most dominantly grown cultivar in the subtropics (4) and is recognised as the best overall quality avocado available. The fruit weighs between 140 to 400 g with medium to thick skin, leathery, coarse corky in texture and it turns purplish black when ripe. Other popular cultivars include "Fuerte" (a Mexican x Guatemalan hybrid), "Bacon" (a Mexican x Guatemalan hybrid), Pinkerton (a Guatemala hybrid), "Edranol"(a Guatemala hybrid), "Ryan" (a Mexican x Guatemalan hybrid", "Ettinger" (predominantly Mexican) and "Fuchs" (West Indian). (4) The fruit characteristics of the above mentioned cultivars are shown in Table 1. Physical properties of avocadoThe fruit (berry) is pear-shaped, oval or round with a short neck. Fruit length can vary from 7.7 cm to 33 cm and its width can be up to 15 cm. The skin color of the fruit can vary from yellowish green, dark green or reddish-purple, to dark purple (almost black). The edible portion of the fruit, that is, its flesh or pulp can be pale to bright yellow in color and the fruit flavor is described as a buttery or nut-like flavor. Its single seed is situated at the center of the fruit and 3 Table 1 Fruit characteristics of different avocado cultivars a a Source: Whiley et al. (4) the shape of the seed can be oval, round or oblong and generally the length of the seed is around 5 to 6.5 cm long, but may be smaller. The seed is covered by a thin brown seed coat that adheres to the seed cavity. (4) Avocado production and trade European markets. In the EU, the Netherlands and France as well as the UK are the major avocado importing countries. Although the "Fuerte" cultivar displays a green skin color after ripening and is well known in the European markets, the "Hass" cultivar currently dominates the international trade market due to its longer shelf life, large fruit size and its higher consumer acceptance due to its rich nut-like flavor. (11,12) "Hass" is the dominant and m...

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“…As consequence anti-ethylene products such as aminovinylglycine (AVG) and 1-methylcyclopropene (1-MCP) could enhance storage or shelf if ethylene production in response to stress was a main concern (Baldwin, 2003;Blankenship and Dole, 2003). Other growth hormones, such as methyl jasmonate (which promotes leaf senescence), can enhance chilling resistance in avocado, grapefruit, bell peppers and zucchini squash (Meir et al, 1996;Wang, 1994). Abscisic acid has been demonstrated to reduce chilling-induced injury in some crops (Wang, 1993).…”

Section: Mechanisms For Abiotic Stress Response At the Biochemical Anmentioning

confidence: 99%

Abiotic Stress in Harvested Fruits and Vegetables

Toivonen¹,

Hodges²

2011

Abiotic Stress in Plants - Mechanisms and Adaptations

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Reduction of chilling injury in stored avocado, grapefruit, and bell pepper by methyl jasmonate

Cited by 85 publications

References 27 publications

Quality parameters of mango and potential of non-destructive techniques for their measurement — a review

Quality parameters of mango and potential of non-destructive techniques for their measurement — a review

Avocado Fruit Quality Management during the Postharvest Supply Chain

Abiotic Stress in Harvested Fruits and Vegetables

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