Effect of calcium infiltration on ripening of avocados of different maturities
1994
Yuen, C.M.C. (New South Wales Univ., Kensington (Australia). Dept. of Food Science and Technology) | Caffin, N. (Queensland Univ., St Lucia (Australia). Dept. of Food Studies) | Boonyakiat, D. (Chiang Mai Univ. (Thailand). Dept. of Horticulture)
Mature but unripe Fuerte and Hass avocados harvested at 3 stages of maturity were vacuum-infiltrated with 4 and 8 percent calcium chloride solutions and stored at 20 deg. C. The fruit were assessed for ripening and injury development and analysed for Ca content. Postharvest application of Ca to fruit harvested 2 weeks before prime harvest elicited a greater delay in ripening and caused less fruit injury than application at prime harvest or 2 weeks after prime harvest. Fruit maturity did not have a significant effect on the amount of Ca taken up by fruit when infiltrated with each calcium chloride solution. Vacuum infiltration with 8 percent calcium chloride solution greatly enhanced the uptake of Ca by both Hass and Fuerte fruit but did not delay ripening further than 4 percent calcium chloride treatment.
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