Skin colour and pigment changes during ripening of ‘Hass’ avocado fruit

Cox, Katy A; McGhie, Tony K.; White, A.; Woolf, Allan B.

doi:10.1016/j.postharvbio.2003.09.008

Cited by 117 publications

(101 citation statements)

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“…Durante o amadurecimento a coloração da casca do abacate 'Hass' muda de verde para marromescuro (COX et al, 2004), enquanto a coloração da casca do abacate 'Fuerte' apresenta uma redução na intensidade da coloração verde. O ângulo de cor define a coloração básica, onde 0º = vermelho, 90º= amarelo e 180º = verde (MCGUIRE, 1992).…”

Section: Resultsunclassified

Pós-colheita de abacates ‘Fuerte’ e ‘Hass’: características físicas e químicas, danos e controle de doenças

Fischer¹,

Júnior²,

Arruda³

et al. 2011

Sem. Ci. Agr.

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ResumoDoença pós-colheita é considerada uma importante causa de desvalorização do abacate por ocasião da comercialização. Este trabalho objetivou avaliar os danos pós-colheita e as características físicas e químicas de abacates 'Fuerte' e 'Hass', beneficiados em packinghouse, e o efeito de produtos no controle pós-colheita das podridões. As características cor da casca, firmeza, acidez titulável e sólidos solúveis e a incidência dos danos pós-colheita foram avaliadas periodicamente, em abacates amostrados em três etapas do beneficiamento (chegada, beneficiados no palete e beneficiados após armazenamento a 5ºC por 30 dias). Para o controle das doenças testou-se por imersão os seguintes produtos: azoxistrobina, cloreto de benzalcônio, dióxido de cloro, Ecolife ® , hipoclorito de sódio, imazalil, procloraz e tiabendazol. Em geral, as maiores alterações físicas e químicas foram observadas nos frutos amostrados na chegada ao packinghouse e nos frutos beneficiados, armazenados por 30 dias. A ocorrência de podridões foi de 56,7% em abacate 'Fuerte' e de 75,7% em 'Hass' aos 15 dias de armazenamento a 25ºC. Menor incidência de podridões foi observada nos frutos do palete e uma maior incidência nos frutos beneficiados, após armazenamento refrigerado. A antracnose foi a principal doença nas duas cultivares. As injúrias mecânicas foram crescentes com o beneficiamento, entretanto, não influenciaram no aparecimento das podridões. Os fungicidas procloraz e imazalil foram os mais eficientes em reduzir a incidência das podridões. Palavras-chave: Persea americana, qualidade, podridões, Colletotrichum, defensivos AbstractPostharvest disease is considered an important cause of avocado depreciation during its commercialization. This work aimed to evaluate the postharvest damages and the physical chemical characteristics of avocados 'Fuerte' and 'Hass', processed at the packinghouse, and to evaluate the effect of products for postharvest disease control. The characteristics skin color, firmness, titratable acidity and soluble solids content and the incidence of the postharvest damages were evaluated periodically in avocados sampled in three different stages in a packinghouse (arrival, pallet and processed fruits after storage for 30 days at 5ºC). For diseases control, 'Hass' avocado were treated by immersion with the following products: azoxystrobin, benzalkonium chloride, chlorine dioxide, Ecolife ® , sodium hypochlorite, imazalil, prochloraz and thiabendazole. In general, the highest physical chemical changes were observed in fruits

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Section: Resultsunclassified

Pós-colheita de abacates ‘Fuerte’ e ‘Hass’: características físicas e químicas, danos e controle de doenças

Fischer¹,

Júnior²,

Arruda³

et al. 2011

Sem. Ci. Agr.

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“…Changes in chlorophyll and carotenoid pigments also contribute to the colour changes that take place in avocado during fruit development and also after harvest (Cox et al, 2004). 1-MCP treatment resulted in retention of green colour in cv.…”

Section: Discussionmentioning

confidence: 99%

Effect of 1-methylcyclopropene (1-mcp) treatment on postharvest quality and antifungal activity of avocado cv. ‘pollock’ under tropical storage conditions

Daulagala

Daundasekera

2016

Ceylon J. Sci. (Biol. Sci.)

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ABSTRACT1-MCP is a competitive, gaseous ethylene inhibitor, which binds irreversibly to ethylene receptors and thereby blocks effects of ethylene in plants. The potential for 1-MCP to delay ripening in avocado cv. 'Pollock' fruit was examined under tropical ambient storage conditions. Fruits harvested at commercial maturity were exposed to 300 nll -1 1-MCP gas for 20 h under 27± 2 ˚C and then stored under ambient conditions (27± 2 ˚C and relative humidity 65 ± 2%). Fruits were assessed daily for fresh weight, firmness, skin colour, fungal rot development and glossiness. The antifungal activity in diethylether extracts of fruit peel was assessed through thin layer chromatography (TLC) coupled with Cladosporium bioassay. Exposure to 1-MCP extended the shelf life up to 9 days of fruit by 2.2 fold as compared to the shelf life of 4 days of the controls. Stem end rot caused by Botryodiplodia theobromae was found to be the shelf-life determining factor of the fruits. 1-MCP treatment resulted in a significant (p< 0.05) delay in change in peel colour, softening and glossiness of fruit as compared to the controls. Bioassays using Cladosporium fungus revealed the presence of antifungal activity at Rf 0.75 in both 1-MCP treated and control fruits. 1-MCP treatment was effective in delaying the decline of antifungal activity in fruit apparently along with the delay of other ripening-related changes and minimizing losses encountered during storage under warmer ambient conditions.

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“…completely black due to an initial decrease in chlorophyll content followed by an increase in anthocyanin content [4] and loss of firmness as a result of a marked climacteric rise in respiration after harvest [16]. Our results showed that, in general, the percentage of blackened skin and loss of firmness of Hass avocado fruit was not affected by the ripening category of harvested fruit (tables III, IV).…”

Section: Ja Osuna-garcía Et Almentioning

confidence: 62%

“…This color change results from an initial decrease in chlorophyll content, followed by an increase in the anthocyanin cyanidin 3-O-glucoside [4]. Unlike other fruit crop species, avocado fruit will not mature and ripen while on the tree but several days after being harvested [5]; a desired trait as it allows growers to delay harvesting if market prices are not acceptable [6].…”

Section: Introductionmentioning

confidence: 99%

Effect of harvest date and ripening degree on quality and shelf life of Hass avocado in Mexico

Osuna-García¹,

Doyon²,

Salazar-García³

et al. 2010

Fruits

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-Introduction. Canada is an important avocado importer from Mexico. For most of the harvest season, fruit reach adequate pulp dry matter content, ripen properly and, consequently, quality and shelf life are excellent. However, after January, fruit dry matter content increases and blackened skin occurs. Shipments to Canada containing blackened fruit are rejected because this characteristic is wrongly associated with low pulp firmness and short shelf life. The objective of our research was to determine the effect of harvest time and ripening degree on initial quality and shelf life of Hass avocado. Materials and methods. Fruit were harvested from October 2007 to April 2008, and grouped into five ripening categories according to the degree of blackened skin. Fruit were then refrigerated for 7 d to simulate shipment to Canada. Thereafter, fruit were stored under simulated market conditions until they reached the edible ripening stage. Dry matter content was calculated only at the beginning of the storage period while quantification of weight loss, fruit with blackened skin, pulp firmness, and pulp color was done at the beginning of the storage period, at the end of the refrigeration period, and every three days during market conditions. Results and discussion. Dry matter content, skin color and pulp hue angle significantly increased with harvest date and ripening degree. Weight loss decreased with harvest date but increased with ripening degree, while firmness was affected by harvest date but was not associated with ripening degree. Conclusion. There is no reason to reject or downgrade blackened fruit, since quality and shelf life are not affected.Mexico / Persea americana / fruits / ripening / dry matter content / weight losses / color / peel / firmness Effet de la date de récolte et du degré de maturation sur la qualité et la durée de vie de l'avocat Hass au Mexique.Résumé -Introduction. Le Canada est un important importateur d'avocats en provenance du Mexique. Pour la plupart des saisons de récolte, les fruits atteignent une teneur adéquate en matière sèche de la pulpe, mûrissent correctement et, par conséquent, leur qualité et leur durée de vie sont excellentes. Toutefois, après janvier, la teneur en matière sèche des fruits augmente et un noircissement de la peau se produit. Les expéditions vers le Canada contenant des fruits noircis sont rejetées parce que cette caractéristique est faussement associée à une faible fermeté de la pulpe et une courte durée de conservation. L'objectif de notre recherche a été de déterminer l'effet de la date de récolte et du degré de maturation sur la qualité initiale et la durée de vie de l'avocat Hass. Matériel et méthodes. Des fruits ont été récoltés d'octobre 2007 à avril 2008 et regroupés en cinq catégories de maturation en fonction du degré de noircissement de la peau. Ces fruits ont été ensuite mis au réfri-gérateur pendant 7 jours pour simuler une expédition au Canada. Ensuite, les fruits ont été entreposés dans des conditions simulant leur mise en marché jusqu'à ...

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Skin colour and pigment changes during ripening of ‘Hass’ avocado fruit

Cited by 117 publications

References 10 publications

Pós-colheita de abacates ‘Fuerte’ e ‘Hass’: características físicas e químicas, danos e controle de doenças

Pós-colheita de abacates ‘Fuerte’ e ‘Hass’: características físicas e químicas, danos e controle de doenças

Effect of 1-methylcyclopropene (1-mcp) treatment on postharvest quality and antifungal activity of avocado cv. ‘pollock’ under tropical storage conditions

Effect of harvest date and ripening degree on quality and shelf life of Hass avocado in Mexico

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