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- Author or Editor: S. K. Lee x
- Journal of the American Society for Horticultural Science x
Abstract
Avocado fruit (Persea americana Mill. ‘Fuerte’) were stored in air with or without C2H4 treatment (100 ppm) at 6°, 9°, 12°, 14°, 16°, 20°, 24°, 27°, 30°, and 34°C. During the storage period, respiration was measured by an automated continuous gas flow system. Fruit stored in air for more than 20 days at 6° developed chilling injury as indicated by gray discoloration of the mesocarp tissue. At high temperatures (30°, 34°), avocado fruit ripened abnormally, showed considerable surface pitting, and had poor flavor. When fruit were stored with 100 ppm C2H4, tissue discoloration was severe below 12°, which implied that chilling sensitivity of avocado fruit increased with C2H4 treatment. Fruit, whether stored with C2H4 or not, showed breaking points around the same temperature region on an Arrhenius plot, suggesting possible involvement of other mechanisms in addition to phase changes of membrane lipid components.
Abstract
Fruit growth of avocado (Persea americana Mill.) fruit measured by the increase in length, diameter, and volume was initially rapid, but later slowed to a linear growth. Linear extrapolation to zero from growth rate in the descending portion gave a definite point indicating that physiological maturity had occurred. In many cases, this physiological maturity date correlated well with horticultural maturity date determined by taste-panel analysis.
Abstract
Growth, respiration, and ethylene production patterns of ‘Crenshaw’ and ‘Persian’ cultivars of muskmelon (Cucumis melo L.) were similar to patterns previously established for cantaloupe (‘PMR 45’). From 3 weeks after anthesis the carotenoid content of the pulp of all 3 cultivars steadily increased from the low level characteristic of green tissue. Chlorophyll content decreased throughout the development of the fruits, but in the cantaloupe and ‘Crenshaw’ there was a final loss of chlorophyll during ripening.
Abstract
Avocado (Persea americana Mill.) fruit from various locations in California were analyzed for oil and subjected to taste tests every 2 weeks throughout the fruiting season over a period of 5 years. Oil content at acceptable taste differed among cultivars, and the 8% requirement was too low to serve as a good maturity standard for many cultivars. While the date of acceptable taste of fruit grown at the same location was not significantly different from year to year, it varied significantly among and within the widespread avocado production areas. Dry weight, which was highly correlated with increasing oil content, was evaluated as a maturity index. The dry-weight analysis with a microwave oven was much easier than determining oil content. The average dry weight at 8% oil (the existing legal standard in California) was 19.4% for ‘Bacon’, 19.1% for ‘Fuerte’, 19.8% for ‘Hass’, 18.9% for ‘Pinkerton’, and 18.4% for ‘Zutano’ fruit. Dry weight at acceptable taste was 20.0% for ‘Bacon’, 21.0% for ‘Fuerte’, 22.8% for ‘Hass’, 20.0% for ‘Pinkerton’, and 20.2% for ‘Zutano’.