Temperature Sensitivity of Avocado Fruit in Relation to C2H4 Treatment

Abstract

Avocado fruit ( Persea americana Mill. ‘Fuerte’) were stored in air with or without C 2 H 4 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 C 2 H 4 , tissue discoloration was severe below 12°, which implied that chilling sensitivity of avocado fruit increased with C 2 H 4 treatment. Fruit, whether stored with C 2 H 4 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.