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Water-deficit Stress, Ethylene Production, and Ripening in Avocado Fruits ¹

^a Department of Subtropical Horticulture, The Volcani Center, Agricultural Research Organization, Bet Dagan, Israel, ^b The Hebrew University of Jerusalem, Faculty of Agriculture, Rehovot, Israel

Differential rates of water loss were achieved in picked avocado (Persea americana Mill.) fruits, either by controlling the evaporation rate or by supplying water through the fruit stalk. A negative linear correlation was found between the daily rate of water loss from fruits and their ripening, as determined by the time from harvest to peak of ethylene production. Ripening rate was hastened by 40% in fruits which had lost water at rate of 2.9% fresh weight per day, compared with those which lost only 0.5% per day.

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				J. d. J. Berrios Development of a Dynamically Modified Atmosphere Storage System Applied to Avocados Food Science and Technology International, June 1, 2002; 8(3): 155 - 162. [Abstract] [PDF]