Effects of Clip vs. Snap Harvest of Avocados on Ripening and Weight Loss1

in Journal of the American Society for Horticultural Science
Author:
Irving L. EaksUniversity of California, Riverside

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Abstract

Avocado fruits of cvs. Bacon, Fuerte, Hass, and Zutano were harvested by clipping (stem in) or snapping (stem removed) and placed directly at 20°C. The 2 harvest methods showed no significant differences within each cultivar in the percentage wt loss or ripening rate. Clipped and snapped ‘Fuerte’ avocados stored at 5°C for 2, 3, or 4 weeks and transferred to 20°C showed similar rates of wt loss, ripening and respiration for the respective storage periods. Storage at 5°C tended to reduce the rate of ripening at 20°C. The respiratory patterns at 20°C for snapped and clipped ‘Fuerte’ placed directly at 20°C or held at 5°C for 2, 3, or 4 weeks were similar within each storage treatment. ‘Fuerte’ stored at 5°C displayed peak respiration rates 18 to 24 hr after transfer to 20°C and then a decreasing rate without a subsequent rise associated with ripening.

Contributor Notes

Received for publication October 16, 1972.

Department of Biochemistry.

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