Effects of 1-Methylcyclopropene and Controlled Atmosphere on Ethylene Synthesis and Quality Attributes of Avocado cvs. Edranol and Fuerte

Abstract EN

Avocado production worldwide relies on several varieties, with “Hass” being the most commercialized; however, the available genotypes include a number of green-skin varieties with important roles in several countries.

Because many technologies have already been developed in “Hass” avocado, the main objective of this study was to evaluate the effects of controlled atmosphere (CA) storage and 1-methylcyclopropene (1-MCP) application during long-term storage of “Edranol” and “Fuerte” avocados.

Fruits of both varieties were harvested at two maturity stages: an early harvest close to 20–23% dry matter (DM) content and another after two months, with 22% and 32% DM content for Edranol and Fuerte, respectively.

After harvest, the fruit was stored under the following conditions: (i) regular air storage (RA), (ii) CA with 4% O2 and 6% CO2, and (iii) 1-MCP applied at 300 ppm.

Avocados were stored at 5°C and 85% relative humidity.

Physiological and quality evaluations were performed immediately after 30 and 50 days; afterwards, the avocados were maintained at 20°C (shelf life) until they reached the ready-to-eat stage.

Ethylene synthesis was assessed by measuring the transcript accumulation of the ACO and ACS genes.

The two varieties showed distinct respiration and ethylene production rates during ripening, and fruit stored under CA or after application of 1-MCP showed lower respiration rates than fruit stored under RA, with the lowest rate in 1-MCP-treated avocados.

ACS and ACO transcript levels were also lower under both conditions.

CA and 1-MCP were very effective tools for extending storage life mainly by reducing the fruit softening rate and the incidence of pulp disorders in both varieties, and interestingly, these techniques did not severely affect the days to reach the ready-to-eat stage.

Therefore, the use of CA and 1-MCP technologies in “Fuerte” and “Edranol” seems to be suitable for maintaining quality through 50 days of storage.