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© 1977 Oxford University Press

RESEARCH-ARTICLE

Role of Ethylene in Avocado Fruit Development and Ripening

II. ETHYLENE PRODUCTION AND RESPIRATION BY HARVESTED FRUITS

I. ADATO and S. GAZIT

Department of Subtropical Horticulture, Agricultural Research Organization, The Volcani Centre Bet Dagan, Israel
Faculty of Agriculture, The Hebrew University of Jerusalem Rehovot, Israel

Avocado (Persea americana Mill.) fruits were harvested at successive development stages during a period of 10 months. Ethylene production and respiration were determined during the post-harvest period.

Detached immature fruits were found to have a preclimacteric increase in ethylene production and respiration without any signs of ripening. In fruits larger than 20 g a second phase of climacteric ethylene production and respiration, associated with ripening, ensued.

The preclimacteric ethylene was produced mainly by the seed coat. It is suggested that the high ethylene production potential of the seed coat may serve as a means for inducing abscission in young fruits.


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