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Food Science and Technology International
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Aerobic-Anaerobic Metabolic Transition in ‘Hass’ Avocado Fruits

S. Valle-Guadarrama

Departamento de Ingeniería Agroindustrial, Universidad Autónoma Chapingo (UACh), Mexico-Texcoco km 38.5, Chapingo, 56230, Mexico, Mexico, Programa de Fisiología Vegetal, Instituto de Recursos Genéticos y Productividad, Colegio de Postgraduados, Mexico-Texcoco km 36.5, Montecillos, 56230, Mexico, Mexico, svalle{at}chapingo.mx

C. Saucedo-Veloz

Programa de Fisiología Vegetal, Instituto de Recursos Genéticos y Productividad, Colegio de Postgraduados, Mexico-Texcoco km 36.5, Montecillos, 56230, Mexico, Mexico

C. B. Peña-Valdivia

Programa de Fisiología Vegetal, Instituto de Recursos Genéticos y Productividad, Colegio de Postgraduados, Mexico-Texcoco km 36.5, Montecillos, 56230, Mexico, Mexico

J. J.E. Corrales-García

Departamento de Ingeniería Agroindustrial, Universidad Autónoma Chapingo (UACh), Mexico-Texcoco km 38.5, Chapingo, 56230, Mexico, Mexico

S. H. Chávez-Franco

Programa de Fisiología Vegetal, Instituto de Recursos Genéticos y Productividad, Colegio de Postgraduados, Mexico-Texcoco km 36.5, Montecillos, 56230, Mexico, Mexico

The aim of this work was to determine the anaerobic compensation point (ACP) in ‘Hass’ avocado fruits as a function of temperature and the advance in ripening. Controlled atmosphere treatments with oxygen in a range from 0 to 4%, with two temperature levels, 5.5 and 20°C, applied to fruits of three firmness levels which included the pre-climacteric, the mid-zone of the climacteric rise and the post-climacteric phase. Mean ACP values of 1.44% and 1.81% were found for 5.5°C and 20°C, respectively. These values increased with ripening. The production of fermentative metabolites was not exclusive of O2 concentrations below to ACP, and temperature affected the accumulation of these compounds, with values of 10.7 mol/100mL at 5.5°C and 101.3 mol/100mL at 20°C. The production of those metabolites significantly increased with ripening and the values were, in the post-climacteric stage, 20 and 39 times greater than in the pre-climacteric one, at 5.5°C and 20°C, respectively. Results obtained here could be used to define adequate storage conditions for ‘Hass’ avocado fruits in modified atmosphere systems.

Key Words: Persea americana Mill. • avocado • post-harvest • ripening • storage

Food Science and Technology International, Vol. 10, No. 6, 391-398 (2004)
DOI: 10.1177/1082013204049488
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