The Control of Aytocatalytic Ethylene Production and Ripening in Avocado Fruit by Temperature, High Carbon Dioxide and Low Oxygen

Abstract

Propylene was employed after harvest in order to study the effect of temperature, high CO2 and low O2 concentration in autocatalytic ethylene production of avocado fruit. Six “Fuerte” fruit, attached with hypodermic needles before harvest, were treated continuously with 130 ppm propylene, kept in closed chambers at 20°, 15°, 10° and 5°C and internal ethylene concentration (IEC) was measured. Treated fruit with propylene at 20° and 15°C showed high levels of IEC above the control fruit. However, the treated fruit with propylene at 10° and 5°C did not show IEC higher than the control fruit. Treating the same fruit at 20°C with propylene in a closed system with high CO2 concentrations (1, 2.5, 5, 10 and 15% CO2) or low O2 concentrations (1, 2.5, 5, 10 and 21% O2) showed reduced levels of IEC. The inhibition of ethylene production was more pronounced in 10% and 15% CO2 or 1% and 2.5% O2 treatments, respectively.