Effects of Clip vs. Snap Harvest of Avocados on Ripening and Weight Loss1
in Journal of the American Society for Horticultural ScienceAbstract
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.
