Effect of postharvest glucose infusion on exocarp colour of ‘Hass’ avocado (Persea americana Mill) during ripening

Shikwambana, Kingsly; Mafeo, Tieho P.; Mathaba, Nhlanhla

doi:10.22077/jhpr.2021.4254.1202

Document Type : Original Article

Authors

¹ School of Agriculture and Environmental Sciences, Faculty of Science and Agriculture, University of Limpopo, Private Bag X 1106, Sovenga, 0727, Polokwane, South Africa

² Postharvest Management and Food Security, School of Agricultural Science, Faculty of Agriculture and Natural Sciences, University of Mpumalanga, Private Bag X11283, Nelspruit, 1200, South Africa

https://doi.org/10.22077/jhpr.2021.4254.1202

Abstract

Purpose: The rejection of fruits because of insufficient purple colour in the exocarp has limited the profitability of ‘Hass’ avocado (Persea americana Mill) fruit. Thus, this study investigated whether glucose infusion through the pedicel can trigger anthocyanin pigment synthesis and accumulation of early harvested ‘Hass’ avocado exocarp, thereby resulting in improved colour development during ripening. Research method: ‘Hass’ fruit were continuously infused through the pedicel with distilled water and different glucose concentrations; 0.05, 0.13, 0.28 mM and control, therefore, assessed for fruit quality; firmness loss, visual colour) chromaticity parameters (lightness-L*, chroma-C* and hue-h°) and exocarp pigments (chlorophyll, carotenoids, anthocyanin and cyanidin-3-O-glucoside) during ripening at 25°C. Findings: Infusion of glucose and distilled water extended the ripening period by one day. Chlorophyll degradation was delayed in response to glucose infusions and distilled water compared to control. Results indicated that 0.05 and 0.13 mM glucose infusion increased anthocyanin and cyanidin-3-O-glucoside accumulation in the exocarp, correspondingly improving exocarp colour (visual colour) after 8 days at 25°C when compared with 0.28 mM, distilled water and control. Limitations: Anthocyanin-regulating enzymes and genes of the ‘Hass’ avocado fruit have not yet been identified. Originality/Value: This study provides insight into the possible role of C₆ sugars in ‘Hass’ avocado fruit during postharvest ripening.By encouraging carbohydrate accumulation in the avocado fruit exocarp, postharvest poor exocarp colouration could be controlled.

Keywords

Main Subjects

Postharvest Biology and Technology

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Journal of Horticulture and Postharvest Research

Effect of postharvest glucose infusion on exocarp colour of ‘Hass’ avocado (Persea americana Mill) during ripening

References

References

Volume 4, Issue 4 - Serial Number 15
December 2021
December 2021
Pages 439-452

Effect of postharvest glucose infusion on exocarp colour of ‘Hass’ avocado (Persea americana Mill) during ripening

References

References

Volume 4, Issue 4 - Serial Number 15December 2021December 2021Pages 439-452

Volume 4, Issue 4 - Serial Number 15
December 2021
December 2021
Pages 439-452