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Cold shock treatment extends shelf life of naturally ripened or ethylene-ripened avocado fruits.

ABSTRACT: Avocado is an important tropical fruit with high commercial value, but has a relatively short storage life. In this study, the effects of cold shock treatment (CST) on shelf life of naturally ripened and ethylene-ripened avocado fruits were investigated. Fruits were immersed in ice water for 30 min, then subjected to natural or ethylene-induced ripening. Fruit color; firmness; respiration rate; ethylene production; and the activities of polygalacturonase (PG), pectin methylesterase (PME), and endo-?-1,4-glucanase were measured. Immersion in ice water for 30 min effectively delayed ripening-associated processes, including peel discoloration, pulp softening, respiration rate, and ethylene production during shelf life. The delay in fruit softening by CST was associated with decreased PG and endo-?-1,4-glucanase activities, but not PME activity. This method could potentially be a useful postharvest technology to extend shelf life of avocado fruits.

SUBMITTER: Chen J

PROVIDER: S-EPMC5734781 | biostudies-literature | 2017

REPOSITORIES: biostudies-literature

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Cold shock treatment extends shelf life of naturally ripened or ethylene-ripened avocado fruits.

Chen Jiao J Liu Xixia X Li Fenfang F Li Yixing Y Yuan Debao D

PloS one 20171218 12

Avocado is an important tropical fruit with high commercial value, but has a relatively short storage life. In this study, the effects of cold shock treatment (CST) on shelf life of naturally ripened and ethylene-ripened avocado fruits were investigated. Fruits were immersed in ice water for 30 min, then subjected to natural or ethylene-induced ripening. Fruit color; firmness; respiration rate; ethylene production; and the activities of polygalacturonase (PG), pectin methylesterase (PME), and en ...[more]

PMID: 29253879

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