Rootstock selection, nitrogen and calcium influence postharvest disease in avocado

Dann, E. K.; Coates, L. M.; Pegg, K. G.; Dean, J. R.; Cooke, A. W.; Smith, L.; Shuey, Louise S.; Whiley, A. W.; Hofman, P. J.; Marques, Roberto Mauri; Stubbings, B.

doi:10.17660/actahortic.2016.1120.60

Cited by 4 publications

(2 citation statements)

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“…Compared to values found in the literature, the pulp of these fruit contained low calcium (Ca) concentrations [57][58][59][60][61][62][63][64][65][66][67] and very high N concentrations [67][68][69], with a consequentially high N/Ca ratio of 40. Studies on avocado fruit have revealed that both of these nutrients influence anthracnose susceptibility [58,59,67,[70][71][72][73][74][75][76]. For example, Marques et al [67] reported that 'Hass' fruit with a pulp N/Ca ratio of 45 developed body rots affecting 20% of the flesh volume, as opposed to just 5% in fruit that had a N/Ca ratio of 33.…”

Section: Discussionmentioning

confidence: 99%

Impact Injury at Harvest Promotes Body Rots in ‘Hass’ Avocado Fruit upon Ripening

et al. 2020

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Global demand for avocados has risen rapidly in recent years, yet supplying fruit that consistently meets consumer expectations for quality remains a challenge in the industry. Body rots in avocado fruit are a leading cause of consumer dissatisfaction. Anecdotal evidence suggests that body rot development may be promoted by mechanical injury at harvest and packing, despite the fruit being hard, green and mature (i.e., unripe) at these stages. Here, ‘Hass’ avocado fruit, harvested across multiple fruiting seasons from commercial orchards, were subjected to controlled impact from drop heights of 15–60 cm at the time of harvest or packing. With increasing drop height, body rot development at eating ripe stage generally occurred more frequently and produced larger lesions at the impact site and, in some experiments, elsewhere on the fruit. These findings refute a general belief that green mature avocado fruit can tolerate a degree of rough physical handling without ripe fruit quality being compromised. Ideally, best avocado harvesting and packing practice should recognize that unripe fruit must not experience drop heights of 30 cm or higher.

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Section: Discussionmentioning

confidence: 99%

Impact Injury at Harvest Promotes Body Rots in ‘Hass’ Avocado Fruit upon Ripening

et al. 2020

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“…Fecha de búsqueda: 11/05/2020. (Aoki, et al, 2019;Dunlap, et al, 2017;Lynch, et al, 2016;Sharma, Maymon y Freeman, 2017) 2 Sensores remotos Dann, EK; Hofman, PJ; Joyce, D; Lamb, DW; Marques, JR; Robson, AJ; Salgadoe, ASA; Tu, YH (Dann, et al, 2016;Salgadoe, et al, 2018;Zhou, et al, 2020) (Carrillo, et al, 2014;Castañeda-Vildózola, et al, Bredif, et al, 2011;Piccirilli, et al, 2015) 3 Extracción de subproductos Saunois, A; Mercier, E; Legrand, J (Mercier, Legrand y Saunois, 2015;Saunois, et al, 2018) * Densidad 28% y grado de centralidad 52%. ** Densidad 40% y grado de centralidad 61%.…”

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Tendencias en investigación y desarrollo tecnológico en la cadena productiva de aguacate (Persea americana L.)

Cáceres-Zambrano¹,

Jiménez-Hernández²,

Barrios

2022

reveia

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El aguacate es un cultivo en crecimiento en el mundo debido al aumento del consumo de este fruto. Por lo anterior, la investigación en esta cadena productiva ha incrementado, en temáticas técnicas, buscando aumento del rendimiento, disminuyendo pérdidas por plagas y enfermedades y generando procesos que permitan mantener la calidad del fruto en el tiempo. No obstante, la investigación y desarrollo, así como los estudios de tendencias actuales en otras áreas de la cadena, se desconocen. El objetivo de este artículo fue conocer las tendencias en investigación y desarrollo tecnológico en la cadena productiva del aguacate. Para esto se realizó un ejercicio de escaneo tecnológico, utilizando técnicas bibliométricas y patentométricas con información de las bases de datos Scopus y Lens.org, la información recopilada fue depurada y analizada. Se encontró que los países con la mayor cantidad de publicaciones científicas fueron Estados Unidos, Reino Unido y Países Bajos, con debilidades en el trabajo colaborativo entre países. Los autores más productivos son personas vinculadas con la academia, la revista Acta Horticulturae presentó un alto número de publicaciones. Las temáticas de cosmética y farmacéutica fueron relevantes en cuanto a patentes y se consideran relevantes para esta cadena productiva, debido a las dinámicas de mercado. En investigación los temas fueron más diversos, desde temas de establecimiento hasta poscosecha. No se encontró producción científica en temas organizacionales o de gestión. Esta investigación muestra oportunidades de innovación tecnológica en el sector aguacatero. Se evidencian redes entre ciencia, academia y gremios, orientado al fortalecimiento del sector y aumento del rendimiento a través de la diversificación de segmentos de mercado. Se considera importante dar mayor atención a aspectos organizacionales y de gestión.

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Avocado diseases affecting fruit quality

Everett

2020

CABI Reviews

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The avocado (Persea americana Mill.) is from an ancient plant lineage, the Lauraceae. Although evidence for human consumption dates back 15,000 years, commercialisation has occurred only over the last 150 years. The most commonly traded variety was first the green-skin 'Fuerte' (green as it ripens), and more recently 'Hass', on which skin darkens when ripe. Production has been increasing worldwide, and currently about 64 countries produce avocados. The range of climates is from arid to very high rainfall and from tropical to temperate. The minimum daily temperatures are above 5°C in all avocado-growing regions because of frost sensitivity. Apart from avocado sunblotch viroid (ASBVd), most avocado fruit diseases are caused by fungi. Some fungi cause visible symptoms resulting in unmarketable fruit, and other infections in the orchard are symptomless. These symptomless infections express as rots after harvest during cold storage, transport and ripening. Most post-harvest pathogens infect through both the body of the fruit and the stem-end wound, while a few infect only through the stem-end wound. The geographic distribution of these fungi varies possibly because of differences in environmental requirements and effective quarantine measures during trade. Fungal rots can be reduced by the application of fungicides in the orchard, removing inoculum residing in dead branches and mummified fruit in the canopy, ensuring high-calcium levels in the fruit flesh are maintained, careful post-harvest handling and selling fruit as soon after harvest as possible. Some post-harvest fungicides can be effective.

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Rootstock selection, nitrogen and calcium influence postharvest disease in avocado

Cited by 4 publications

References 5 publications

Impact Injury at Harvest Promotes Body Rots in ‘Hass’ Avocado Fruit upon Ripening

Impact Injury at Harvest Promotes Body Rots in ‘Hass’ Avocado Fruit upon Ripening

Tendencias en investigación y desarrollo tecnológico en la cadena productiva de aguacate (Persea americana L.)

Avocado diseases affecting fruit quality

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