FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (2 ): 240-244.doi: 10.7506/spkx1002-6630-200902055

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Effects of 1-Methylcyclopropene and Chitosan Coating on Days from Harvest to Severity of Body Rots of Avocado Fruit

ZHONG Qiu-ping1，XIA Wen-shui2   

  1. (1. School of Food Science, Hainan University, Danzhou 571737, China ；
    2. School of Food Science, Jiangnan University, Wuxi 214122, China)
  • Received:2007-12-19 Revised:2008-06-08 Online:2009-01-15 Published:2010-12-29
  • Contact: ZHONG Qiu-ping1 E-mail:scscutafood@yahoo.com.cn

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Abstract:

The effects of 1-methylcyclopropene (1-MCP), ethephon and chitosan coating on days from harvest to ripeness (DHR) and severity of body rots (SBR) in ripe avocado fruit storage at room temperature and relative humidity (RH) 85% were investigated in this study. The results indicated that the DHR positively depends on 1-MCP dose, while the SBR is significantly reduced by chitosan coating. Chitosan coating is applied earlier to avocado fruit, the rotproof efficiency is better. When 1-MCP concentration is higher than 100 nl/L, the rotproof efficiency of chitosan is better. The ripening avocado fruit hastened by ethophon treatment do not need to be treated with chitosan coating. After 3 days treated with ethephon, the fruits do not need to be treated with either 1-MCP or chitosan coating.

Key words: avocado, 1-MCP, ethephon, chitosan

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