Artificial ripening to reduce postharvest losses of avocado

Abstract

The efficacy of ethylene (Ethral) and acetylene on the induction of ripening of avocado fruits was evaluated. Ethral at 2 ml/litre of water and CaC2 at 1.0 g/kg of fruit reduced the ripening period of mature avocado fruits by 5 days. Ethral 1 ml/litre did not induce ripening. Weight loss in artificially ripened avocado was significantly reduced compared to the control. The occurrence of stem-end-rot (caused by Botryodiplodia theobromae) was significantly reduced when fruits were artificially ripened. The removal of the stem end immediately after harvest increased the stem-end-rot incidence. When fruits without stems were artificially ripened, the level of stem end rot was reduced. Over-mature avocado had a very high level of anthracnose (Colletotrichum gloeosporioides [Glomerella cingulata]). However, the anthracnose level was significantly reduced when fruits were artificially ripened. Following inoculation of fruits with B. theobromae, artificial ripening reduced the stem-end-rot of avocado even if the stems had been detached. However, when over-mature fruits were inoculated with C. gloeosporioides, no response to artificial ripening was observed. Sensory evaluation study showed that the quality of artificially ripened fruits was similar to that of the control.