Cold shock treatment extends shelf life of naturally ripened or ethylene-ripened avocado fruits
文献类型： 外文期刊
作者： Chen, Jiao 1 ; Liu, Xixia 2 ; Li, Fenfang 1 ; Li, Yixing 1 ; Yuan, Debao 1 ;
作者机构： 1.Chinese Acad Trop Agr Sci, Hainan Key Lab Banana Genet Improvement, Haikou Expt Stn, Haikou, Hainan, Peoples R China
2.Hubei Normal Univ, Hubei Key Lab Edible Wild Plants Conservat & Util, Huangshi, Peoples R China
期刊名称：PLOS ONE （ 影响因子：3.24； 五年影响因子：3.788 ）
ISSN： 1932-6203
年卷期： 2017 年 12 卷 12 期
页码：
收录情况： SCI
摘要： Avocado is an important tropical fruit with high commercial value, but has a relatively short storage life. In this study, the effects of cold shock treatment (CST) on shelf life of naturally ripened and ethylene-ripened avocado fruits were investigated. Fruits were immersed in ice water for 30 min, then subjected to natural or ethylene-induced ripening. Fruit color; firmness; respiration rate; ethylene production; and the activities of polygalacturonase (PG), pectin methylesterase (PME), and endo-beta-1,4-glucanase were measured. Immersion in ice water for 30 min effectively delayed ripening-associated processes, including peel discoloration, pulp softening, respiration rate, and ethylene production during shelf life. The delay in fruit softening by CST was associated with decreased PG and endo-beta-1,4-glucanase activities, but not PME activity. This method could potentially be a useful postharvest technology to extend shelf life of avocado fruits.
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