Post-harvest diseases of avocado fruits in New Zealand

Hartill, W. F. T.

doi:10.1080/01140671.1991.10421814

Cited by 50 publications

(59 citation statements)

References 8 publications

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“…An early record of S. perseae (avocado scab) in New Zealand (Hartill 1991a), was disproved by Everett et al (2011), following re-examination and pathogenicity tests of the specimens deposited in the Manaaki Whenua Landcare Research Herbarium and International Collection of Microorganisms from Plants (ICMP). A record of ASBVd detected in 1999 by the Ministry of Agriculture and Forestry (MAF) was also disproven following a joint avocado industry and MAF biosecurity survey conducted during 2009 (Pugh & Thomson 2009).…”

Section: (B Dothidea)mentioning

confidence: 99%

“…The first record of an avocado fruit rot was of C. gloeosporioides Pathogens 1 (Brien 1939), and the first record of a root disease was of Phytophthora cinnamomi (Zentmeyer 1965), then the vascular wilt pathogen V. dahliae (Fletcher 1976). The remaining commonly occurring fruit rot pathogens were first reported by Boesewinkel (1982) (C. acutatum), Hartill (1987) (N. parvum, Phomopsis sp.) and Hartill et al (1991a,b) …”

Section: Introductionmentioning

confidence: 99%

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Exotic plant disease threats to the New Zealand avocado industry and climatic suitability: a review

Everett

Siebert²

2018

NZPP

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The avocado industry was established in New Zealand from several importations dating back to 1907. Several serious pathogens found elsewhere in the world were not imported. A literature review and internet search were conducted to determine what serious avocado pathogens are not present in New Zealand and the potential impact they could have if they established. Relevant information was summarised for six pathogens determined to be the most serious of avocado and not known to be present in New Zealand: avocado sunblotch viroid (ASBVd); Pseudocercospora purpurea (cercospora spot); Ra aelea lauricola (laurel wilt); Fusarium sp. (fusarium dieback); Phellinus noxius (brown root rot); and Sphaceloma perseae (avocado scab). Laurel wilt, brown root rot, cercospora spot and fusarium dieback could become established in New Zealand if the climate here becomes warmer but establishment of ASBVd and avocado scab (which are not restricted to hot climates) is more likely.

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Section: (B Dothidea)mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Exotic plant disease threats to the New Zealand avocado industry and climatic suitability: a review

Everett

Siebert²

2018

NZPP

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“…Five fungi have been identified as being important pathogens of avocado in New Zealand. (131) These are Colletotrichum acutatum, Table 6 Postharvest diseases of avocado fruit a a Source: Manicom (129) and Smilanick (130) Common name Causal agent …”

Section: Postharvest Diseasesmentioning

confidence: 99%

“…Hartill (131) reported two major post-harvest diseases have been found in New Zealand avocados: anthracnose, associated with Colletotrichum spp., and stem-end rots, associated with Botryosphaeria and Phomopsis species. Several…”

Section: Gloeosporioides Botryosphaeria Parva B Dothidea and Phmentioning

confidence: 99%

“…(131) Anthracnose caused by C. gloeosporiodes, and a lenticular rot caused by Dothiorella gregaria can infect the fruit in the field and develop during postharvest storage. 99) However, fungal infections were found to be associated only with area of primary damage, except where fruits were overripe where the most common organism was B.…”

Section: Gloeosporioides Botryosphaeria Parva B Dothidea and Phmentioning

confidence: 99%

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Avocado Fruit Quality Management during the Postharvest Supply Chain

Bill¹,

Sivakumar²,

Thompson³

et al. 2014

Food Reviews International

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Avocados are a popular subtropical fruit of high economic importance and the European Union is the biggest importer of the bulk of the fruit coming from countries like South Africa, Chile and Israel. The fruit is highly nutritious being rich in vitamins A, B, C, minerals, potassium, phosphorus, magnesium, iron and antioxidants10%. The Guatemalan is native to the Guatemalan highland and has medium round fruit with an oil content of 8 to 15% and a leathery, pliable and non-granular ski n. The tree is less cold tolerant than the Mexican. The Mexican race thrives best in the subtropics and has the smallest fruit of the three races, with a thin skin and the highest oil of up to 30%. (2) The tree is most tolerant of cold growing conditions. Chen et al. (3) confirmed that the substantial genetic differentiation among the three ecological races corresponded to the defined horticultural races, but they also reported that the previously undetected genetic differentiation has two subpopulations from Central Mexico. Many cultivars are hybrids between the races. "Hass" (a Guatemalan x Mexican hybrid) is considered to be the most dominantly grown cultivar in the subtropics (4) and is recognised as the best overall quality avocado available. The fruit weighs between 140 to 400 g with medium to thick skin, leathery, coarse corky in texture and it turns purplish black when ripe. Other popular cultivars include "Fuerte" (a Mexican x Guatemalan hybrid), "Bacon" (a Mexican x Guatemalan hybrid), Pinkerton (a Guatemala hybrid), "Edranol"(a Guatemala hybrid), "Ryan" (a Mexican x Guatemalan hybrid", "Ettinger" (predominantly Mexican) and "Fuchs" (West Indian). (4) The fruit characteristics of the above mentioned cultivars are shown in Table 1. Physical properties of avocadoThe fruit (berry) is pear-shaped, oval or round with a short neck. Fruit length can vary from 7.7 cm to 33 cm and its width can be up to 15 cm. The skin color of the fruit can vary from yellowish green, dark green or reddish-purple, to dark purple (almost black). The edible portion of the fruit, that is, its flesh or pulp can be pale to bright yellow in color and the fruit flavor is described as a buttery or nut-like flavor. Its single seed is situated at the center of the fruit and 3 Table 1 Fruit characteristics of different avocado cultivars a a Source: Whiley et al. (4) the shape of the seed can be oval, round or oblong and generally the length of the seed is around 5 to 6.5 cm long, but may be smaller. The seed is covered by a thin brown seed coat that adheres to the seed cavity. (4) Avocado production and trade European markets. In the EU, the Netherlands and France as well as the UK are the major avocado importing countries. Although the "Fuerte" cultivar displays a green skin color after ripening and is well known in the European markets, the "Hass" cultivar currently dominates the international trade market due to its longer shelf life, large fruit size and its higher consumer acceptance due to its rich nut-like flavor. (11,12) "Hass" is the dominant and m...

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References

2014

Fruit and Vegetables

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Post-harvest diseases of avocado fruits in New Zealand

Cited by 50 publications

References 8 publications

Exotic plant disease threats to the New Zealand avocado industry and climatic suitability: a review

Exotic plant disease threats to the New Zealand avocado industry and climatic suitability: a review

Avocado Fruit Quality Management during the Postharvest Supply Chain

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