Change in the Fatty Acid Composition of Avocado Fruit During Ontogeny, Cold Storage and Ripening

Eaks, Irving L.

doi:10.17660/actahortic.1990.269.19

Cited by 20 publications

(21 citation statements)

References 5 publications

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“…Zambrano, (2000), noticed that ascorbic acid declined during ripening and storage of mango fruit. Moreover, (Olaeta et al, 1986;Eaks, 1990 andErgun et al, 2005) explained that Fuerte avocado fruit were richer in oil content than Hass fruit and oil content increased in high quality ripe fruit. …”

Section: Resultsmentioning

confidence: 99%

Relationship between electrical conductivity, softening and color of Fuerte avocado fruits during ripening

Ahmed¹,

Yousef²,

Hassan³

2010

ABJNA

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To identify the most important ripening parameters of Fuerte avocado fruits, and to quantify the relationship between color changes, electrical conductivity and softening of avocado fruits, the ripening process was investigated to fulfill the consumer and market demands. Mature and high quality avocado fruits (Persea Americana Mill.) were held to ripe at 20 o C in controlled temperature rooms with 90-95% relative humidity for two weeks. Fruit quality characteristics (respiration rate, soluble solids content (SSC), total acidity (TA), ascorbic acid and oil content) during ripening period at 20 o C were evaluated. Moreover, ripening parameters as color changes, chlorophyll contents, fruit firmness and electrical conductivity and ripening enzymes (CX and PME) were also investigated throughout ripening process. During ripening period for 2 weeks at 20 o C, fruit quality criteria showed that respiration rate and oil content had a noticeable significant increase with the ripening increase. While, acidity (TA), soluble solids (SSC) and ascorbic acid content cleared a slight and significant decrease. Throughout color development, the three parameters lightness (L*), hue (h•) and chroma (C*) changed significantly, hue decreased little, lightness moderately, while chroma changed more quickly. Moreover, an significant decline in chlorophyll a and b concentration occurred and reflected to color changes during ripening process. For ripening enzyme activities, Fuerte avocado fruits showed a great increase in cellulase activity compared with gradual decrease in Pectinmethylesterase activity after ripening. Avocado fruit firmness markedly reduced gradually after harvest till ripening at 20 o C, and this decline was positively correlated with an increase of electrical conductivity of the fruit tissue suggesting a gradual loss of cell membrane integrity. This increase in conductivity was promoted by ripening process. These results have allowed us to set that ripening process had some parameters were simple and rapid to measure as ripening indices. We conclude that in Fuerte avocado fruits, electrical conductivity (EC) can serve as a good indicator of membrane permeability and that it is highly correlated with ethylene production, softening and also demonstrates a relationship between firmness and EC.

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Section: Resultsmentioning

confidence: 99%

Relationship between electrical conductivity, softening and color of Fuerte avocado fruits during ripening

Ahmed¹,

Yousef²,

Hassan³

2010

ABJNA

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“…3). Based on RNA-Seq data from five stages of developing mesocarp (130-212 g fruit weight), transcript levels for LDAP1 and LDAP2 were highest during the mid stages of fruit development (approximately 160 g fresh weight) when oil accumulation was greatest (Eaks, 1990). For comparison, the gene expression profiles and transcript levels for the two LDAPs were similar to those of ketoacyl-acyl carrier protein synthase II (Fig.…”

Section: Ldap1 and Ldap2mentioning

confidence: 90%

“…2E). Generally, the TAGs in the homogenates and lipid droplet fractions from the preharvest fruits were lower in TAG species with oleic acid and higher in species with linoleic acid, the two fatty acids that change markedly during fruit development and ripening (Eaks, 1990). …”

Section: Characterization Of Isolated Avocado Lipid Dropletsmentioning

confidence: 99%

Identification of a New Class of Lipid Droplet-Associated Proteins in Plants

et al. 2013

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Lipid droplets in plants (also known as oil bodies, lipid bodies, or oleosomes) are well characterized in seeds, and oleosins, the major proteins associated with their surface, were shown to be important for stabilizing lipid droplets during seed desiccation and rehydration. However, lipid droplets occur in essentially all plant cell types, many of which may not require oleosinmediated stabilization. The proteins associated with the surface of nonseed lipid droplets, which are likely to influence the formation, stability, and turnover of this compartment, remain to be elucidated. Here, we have combined lipidomic, proteomic, and transcriptomic studies of avocado (Persea americana) mesocarp to identify two new lipid droplet-associated proteins, which we named LDAP1 and LDAP2. These proteins are highly similar to each other and also to the small rubber particle proteins that accumulate in rubber-producing plants. An Arabidopsis (Arabidopsis thaliana) homolog to LDAP1 and LDAP2, At3g05500, was localized to the surface of lipid droplets after transient expression in tobacco (Nicotiana tabacum) cells that were induced to accumulate triacylglycerols. We propose that small rubber particle protein-like proteins are involved in the general process of binding and perhaps the stabilization of lipid-rich particles in the cytosol of plant cells and that the avocado and Arabidopsis protein members reveal a new aspect of the cellular machinery that is involved in the packaging of triacylglycerols in plant tissues.

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“…The fruit of avocado is characterized by a high respiratory rate during the development and maturation postharvest (Blanke and Whiley, 1995;Bower and cutting, 1988;Whiley et al, 1992), but little is known about the sugars that are used as substrate (Eaks, 1990;Luza et al, 1990). The highest rates in the respiratory avocado fruit have been observed during the early stages of the growth of the fruit (up to 12 weeks after anthesis), period of greater cell division.…”

Section: Developmentmentioning

confidence: 99%

NUTRITIONAL AND HORMONAL FACTORS AFFECTING FRUIT SET IN AVOCADO (Persea americana Mill.)

D'Asaro¹

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Change in the Fatty Acid Composition of Avocado Fruit During Ontogeny, Cold Storage and Ripening

Cited by 20 publications

References 5 publications

Relationship between electrical conductivity, softening and color of Fuerte avocado fruits during ripening

Relationship between electrical conductivity, softening and color of Fuerte avocado fruits during ripening

Identification of a New Class of Lipid Droplet-Associated Proteins in Plants

NUTRITIONAL AND HORMONAL FACTORS AFFECTING FRUIT SET IN AVOCADO (Persea americana Mill.)

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