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Induction of Chilling Injury in Stored Avocados with Exogenous Ethylene

G.R. Chaplin, R. B. H. Wills, D. Graham

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Abstract

Abstract Fruit of avocado ( Persea americana Mill.) were stored for up to 6 weeks in air or ethylene-enriched air at low temperatures. In one experiment, opposite ends of intact fruit were exposed individually to ethylene-enriched air. The severity of chilling injury of ripened fruit was significantly greater in fruit or fruit ends exposed to low ethylene concentrations.

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What this paper is about

Abstract Fruit of avocado ( Persea americana Mill.) were stored for up to 6 weeks in air or ethylene-enriched air at low temperatures. In one experiment, opposite ends of intact fruit were exposed individually to ethylene-enriched air. The severity of chilling injury of ripened fruit was significantly greater in fruit or fruit ends exposed to low ethylene concentrations.

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Available abstract

Abstract Fruit of avocado ( Persea americana Mill.) were stored for up to 6 weeks in air or ethylene-enriched air at low temperatures. In one experiment, opposite ends of intact fruit were exposed individually to ethylene-enriched air. The severity of chilling injury of ripened fruit was significantly greater in fruit or fruit ends exposed to low ethylene concentrations.

Key concepts: Persea, Ethylene, Horticulture, Botany, Chemistry, Biology, Biochemistry, Catalysis

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