Ripening Processes in Avocados Stored in Ethylene Atmosphere in Cold Storage1,2
Ripening Processes in Avocados Stored in Ethylene Atmosphere in Cold Storage1,2
复制标题
冷藏乙烯气氛下牛油果的成熟过程1,2
DOI：
10.21273/jashs.98.5.477
复制
发表时间：
1973
影响因子：
1.9
通讯作者：
Y. Fuchs
中科院分区：
文献类型：
--
作者：
G. Zauberman;Y. Fuchs
对储存在 6°C 下的鳄梨果实进行连续乙烯处理（100 ppm）13 天，导致处理期间呼吸速率加快。在低温处理结束时，以及在将果实转移至20°C后，与未处理的果实相比，乙烯处理增强了多聚半乳糖醛酸酶活性和果实的软化。经乙烯处理的果实，在转移至20℃后，内源乙烯的产生明显受到抑制。在储存期开始时，在 6°C 下用乙烯处理果实 24 小时，其成熟程度与未处理的对照果实相似。
对于鳄梨，我们建议在冷藏（6°C）时应避免乙烯的存在，以免缩短水果的保质期。
Continuous ethylene treatment (100 ppm) of avocado fruit stored at 6°C, for 13 days, caused acceleration in respiration rate for the duration of the treatment. At the end of the low temperature treatment and, also, after transfer of the fruit to 20°C, polygalacturonase activity and softening of the fruit were enhanced by ethylene treatment in comparisons with non-treated fruit. Endogenous ethylene production of ethylene-treated fruit was suppressed markedly after transfer to 20°C. Fruit treated 24 hours with ethylene at 6°C at the beginning of the storage period, ripened similarly to untreated control fruits.
For avocado we suggest that in cold storage (6°C) the presence of ethylene should be avoided so that the shelf-life period of the fruit will not be reduced.