Fatty acid and sugar composition of avocado, cv. Hass, in response to treatment with an ethylene scavenger or 1-methylcyclopropene to extend storage life

Effect of maturity stage on the content of fatty acids and antioxidant activity of ‘Hass’ avocado

“…Unripe fruit (RS1) had the lowest respiration rate followed by fruit of RS4, RS2 and RS3. These results are similar to those reported by Eaks (1978) and Meyer and Terry (2010) in 'Hass' avocado fruit with values ranging to 80-300 mL CO 2 /kg h.…”

“…It has been reported that ethylene synthesis is suppressed at temperatures higher than 40°C due to an inactivation of the ACC synthase and oxidase, key enzymes of the ethylene biosynthesis (Yang, 1981). In addition, it is important to point out, that if the storage conditions of the fruit are critical, fruit metabolism accelerates and could exhaust its carbohydrates reserves, mainly heptose sugars resulting in the loss of nutritional value since these molecules serves as an energy source for the respiratory processes during fruit storage and ripening Meyer & Terry, 2010). Ethylene activates different metabolic reactions in avocado related to maturation such as carotenoids synthesis, chlorophyll and carbohydrate degradation, and monounsaturated fatty acid synthesis, among others (Goulao & Oliveira, 2008).…”

“…These results are similar to those reported by Plaza et al (2009) in fresh-cut avocado of the same cultivar. Meyer and Terry (2010) suggested that fatty acids are probably not related to the ripening event, since no considerable changes in response to ethylene scavenger treatments were found. However, they reported that discrepancies for fatty acid changes probably arise from the different harvest dates (viz.…”

“…Therefore, according to these results it appears that the nutrition value is not affected by fruit ripening. It is important to point out that other compounds present in avocado mesocarp such as carotenoids, vitamin E, vitamin C and heptose sugar (mannoheptulose and persitol) play an important role as health benefits compounds and therefore contribute to the nutritional value of the fruit (Ding et al, 2009;Meyer & Terry, 2010).…”

Preparation of a novel PdCl2–CuSO4–based ethylene scavenger supported by acidified activated carbon powder and its effects on quality and ethylene metabolism of broccoli during shelf-life

“…Application of activated carbon impregnated with 1% palladium leads to the elimination of ethylene during storage of tomato fruit (Bailén et al, 2006Martínez-Romero et al, 2009b). Zeolite impregnated with Pd has a significant ethylene adsorption capacity in controlling ethylene-induced ripening of some climacteric fruit such as banana and avocado (Terry et al, 2007;Smith et al, 2009;Meyer and Terry, 2010;Elmi et al, 2012). Previously, it has been revealed that acidification of activated carbon with hydrochloric acid (Gurrath et al, 2000) or nitric acid (Shim et al, 2001) might have a profound influence on the properties of the loaded catalysts.…”