Potential of 1-Methylcyclopropene to Delay Ripening and Extend Quality of Avocado Fruit during Refrigerated Storage

Steven A. Sargent, Adrian D. Berry, Marcio E. C. Pereira, Donald J. Huber


This study was conducted to evaluate the effects of aqueous 1-methylcyclopropene (1-MCP) formulation on ripening and quality of avocado (Persea americana Mill., ‘Monroe’) fruit under simulated commercial conditions. Twenty-four hours after harvest in Homestead, FL, mature-green fruit were either immersed in aqueous 1-MCP at 75 μg·L–1 (75 ppb a.i.; 20 °C) or deionized water for 1 min. All fruit were stored at 10 °C for 14 d, then transferred to 20 °C until ripe (15 N firmness). Respiration, ethylene production, softening, and surface hue angle were delayed and/or suppressed in fruit exposed to 1-MCP. Ethylene production was delayed approximately 3 d and fruit ripening up to 6 d, compared to control fruit. Avocado fruit treated with 1-MCP maintained equal or better visual quality during ripening as compared to control fruit.


Persea americana, postharvest technology, storage

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Proc. Fla. State Hort. Soc.     ISSN 0886-7283