Extracts of Persea americana Mill. that delay ripening in avocado fruits
DOI:
https://doi.org/10.29312/remexca.v9i8.1720Keywords:
color, firmness, postharvest, respirationAbstract
The majority of postharvest research on the fruits of Persea americana Mill. is focused on delaying maturation. In this work, we studied the effect of the application of non-polar extracts obtained from branches, peduncle and avocado leaves ‘Hass’ variety on the delay of fruit ripening with and without peduncle. In addition, the maturation of P. americana fruits collected with their branches of original size with leaves (ROH) and without leaves (ROSH), and branches at half of their original size with leaves (RMH) and without leaves (RMSH) was evaluated. The variables measured in fruits treated with non-polar extracts were firmness, respiration, equatorial diameter and color. In the fruits with branches, firmness, equatorial diameter, length and color were determined. The firmness was determined with a hedonic scale of 5 to 1, the breathing speed (mL CO2 kg-1h-1) with a CO2 meter, the color variables (L, a, b) with the android application ‘Color Grab’, the equatorial diameter and length, were measured with a digital vernier. According to the results, the presence of the peduncle in fruits treated with hexane extracts delayed their maturation; with an average firmness of 4.3 and green coloration at 10 d post-harvest. The peduncle extracts at 100 and 200 ppm had a significant effect in maintaining the green coloration of the fruits until 10 d after harvest. The evaluation of maturity in fruits collected with branches, showed that the presence of leaves retards its maturation.
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