Abstract
The ethylene inhibitor 1-methylcyclopropene (1-MCP) delays ripening of avocado (Persea americana) and many other fruits, but there are few reports of the influence of this ethylene inhibitor on sensory attributes. The objective of this study was to evaluate the effects of aqueous 1-MCP on fruit ripening and sensory attributes of ‘Beta’ avocado, a Guatemalan-West Indian hybrid. Treatment with aqueous 1-MCP at 2.77 μmol·L−1 (150 μg·L−1) for 1 minute effectively delayed ripening by 6 days, delaying the onset of climacteric and lowering respiration rates as compared with control. Treated fruit had greener peel and firmer pulp when ripe, and untrained sensory panelists could not detect differences in texture, flavor, and overall liking between treated and untreated fruit. Immersion of ‘Beta’ avocado in aqueous 1-MCP extended the shelf life to 14 days at 20 °C and 84% relative humidity, an increase of 6 days (75%) as compared with untreated fruit, without compromising sensory acceptability. This technology has the potential to permit shipment of these fruit to more distant markets than currently possible.
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