Ripening, Respiration, and Ethylene Production of ‘Hass’ Avocado Fruits at 20° to 40°C1

in Journal of the American Society for Horticultural Science
Irving L. EaksDepartment of Biochemistry, University of California, Riverside, CA 92521

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The respiratory rate, ethylene production and ripening of mature ‘Hass’ avocado fruits (Persea americana Mill.) were determined at 20° to 40°C. Typical climacteric patterns occurred at 20°, 25°, 30° and 35° with the climacteric maximum increasing with temperature, but only a decreasing respiratory rate with time was observed at 40°. Maximum ethylene production decreased as the temperature increased, with a significant decrease between 25° and 30°, only trace amounts were produced at 35° and essentially no ethylene production was detected at 40°. The ripened fruit quality was excellent at 20°, 25° and 30°, fair at 35° and abnormal and unacceptable at 40°. Fruit held at 40° for up to 2 days resumed ripening when transferred to 20°. The exposure to exogenous ethylene or propylene hastened the ripening response up to 35°, however at 40° the respiratory rate was increased, but ethylene production and normal ripening did not occur.

Contributor Notes

Received for publication March 24, 1978.

The cost of publishing this paper was defrayed in part by the payment of page charges. Under postal regulations, this paper must therefore be hereby marked advertisement solely to indicate this fact.

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