Investigation into the role of endogenous abscisic acid during ripening of imported avocado cv. Hass

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dc.contributor.authorMeyer, Marjolaine D.
dc.contributor.authorChope, Gemma A.
dc.contributor.authorTerry, Leon A
dc.date.accessioned2017-03-28T11:04:35Z
dc.date.available2017-03-28T11:04:35Z
dc.date.issued2017-02-23
dc.description.abstractBACKGROUND The importance of ethylene in avocado ripening has been extensively studied. In contrast, little is known about the possible role of abscisic acid (ABA). The present work studied the effect of 1-methylcyclopropene (1-MCP) (0.3 μL L−1), e+® Ethylene Remover and the combination thereof on the quality of imported avocado cv. Hass fruit stored for 7 days at 12 °C. Ethylene production, respiration, firmness, colour, heptose (C7) sugars and ABA concentrations in mesocarp tissue were measured throughout storage. RESULTS Treatment with e+® Ethylene Remover reduced ethylene production, respiration rate and physiological ripening compared with controls. Fruit treated with 1-MCP + e+® Ethylene Remover and, to a lesser extent 1-MCP alone, had the lowest ethylene production and respiration rate and hence the best quality. Major sugars measured in mesocarp tissue were mannoheptulose and perseitol, and their content was not correlated with ripening parameters. Mesocarp ABA concentration, as determined by mass spectrometry, increased as fruit ripened and was negatively correlated with fruit firmness. CONCLUSIONS Results suggest a relationship between ABA and ethylene metabolism since blocking ethylene, and to a larger extent blocking and removing ethylene, resulted in lower ABA concentrations. Whether ABA influences avocado fruit ripening needs to be determined in future research. © 2017 Society of Chemical Industryen_UK
dc.identifier.citationMarjolaine D. Meyer, Gemma A. Chope and Leon A. Terry. Investigation into the role of endogenous abscisic acid during ripening of imported avocado cv. Hass. Journal of the Science of Food and Agriculture, Vol. 97, Issue 11, 30 August 2017, pp. 3656–3664en_UK
dc.identifier.issn0022-5142
dc.identifier.issnhttp://dx.doi.org/10.1002/jsfa.8225
dc.identifier.urihttp://dspace.lib.cranfield.ac.uk/handle/1826/11670
dc.language.isoenen_UK
dc.publisherWileyen_UK
dc.rightsAttribution-NonCommercial 4.0
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/
dc.subjecte+® Ethylene Removeren_UK
dc.subject1-MCPen_UK
dc.subjectimported avocadoen_UK
dc.subjectC7 sugarsen_UK
dc.subjectabscisic aciden_UK
dc.titleInvestigation into the role of endogenous abscisic acid during ripening of imported avocado cv. Hassen_UK
dc.typeArticleen_UK

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