Use this URL to cite or link to this record in EThOS: http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.693474
Title: Effect of controlling ethylene on ripening of avocado cv. Hass fruit
Author: Meyer, Marjolaine Dorothee
Awarding Body: Cranfield University
Current Institution: Cranfield University
Date of Award: 2010
Availability of Full Text:
Access through EThOS:
Access through Institution:
Abstract:
Rigorous control of ethylene inside storage atmosphere is cardinal to maintain quality of climacteric fruit, including avocado cv. Hass. This can be achieved using the ethylene action inhibitor, 1-methylcyclopropene (1-MCP). The recent development of a novel palladium (Pd)-based ethylene scavenger, e+® Ethylene Remover, provides a new opportunity to delay avocado fruit ripening. A new method was developed to sequentially extract and quantify both lipids and sugars from the same avocado mesocarp tissue sample. Extraction by homogenization with hexane yielded slightly less oil than the standard Soxhlet technique whilst the fatty acid profiles of the oil extracts were similar. Extraction of the resulting filter residue with methanol (62.5%, v/v) better recovered sucrose, perseitol and mannoheptulose as compared to ethanol (80%, v/v). The new method has a shorter extraction time, lower extraction temperature and requires less solvent. Presence of e+® Ethylene Remover in storage atmosphere removed all ethylene and accordingly delayed the ripening of avocado cv. Hass stored at low temperature. 1-MCP also inhibited ripening, yet, unlike e+® Ethylene Remover it impaired subsequent ripening. It was possible to slow down the ripening rate after the climacteric has been induced by removing ethylene below 1 μL L-1 in presence of e+® Ethylene Remover, and the scavenger was effective in combination with modified atmosphere packaging (MAP). Blocking ethylene action or removing ethylene did very slightly affect the fatty acid composition of the mesocarp oil. Depending on the origin and maturity of the fruit, 1-MCP and e+® Ethylene Remover better maintained seven-carbon sugars concentrations in mesocarp. Results support the view that mannoheptulose and perseitol could be important features of the avocado ripening process but more research is necessary to elucidate their exact function. Mesocarp abscisic acid (ABA) was quantified using a newly developed LC-ESIMS/ MS method. ABA increased as fruit ripened but appeared to be at least partly regulated by ethylene. Whether ABA influences the ethylene-associated ripening in avocado cv. Hass remains to be determined in future.
Supervisor: Terry, Leon A. Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID: uk.bl.ethos.693474  DOI: Not available
Share: