Unravelling factors associated with ‘blackspot’ disorder in stored Hass avocado (Persea americana Mill) fruit

VIRGILIO GAVICHO UARROTA, Ignacia Hernandez, Excequel Ponce Guequen, Juan Vidal Cruz, CLAUDIA VIVIANA FUENTEALBA CARRASCO, Bruno G. Defilippi, Vicente Lindh, Claudio Zulueta, Rosana Chirinos, David Campos, ROMINA PAOLA PEDRESCHI PLASENCIA

Resultado de la investigación: Contribución a una revistaArtículorevisión exhaustiva

2 Citas (Scopus)

Resumen

This study aimed to understand the involvement of agro-climatic conditions, external quality and defence system of Hass avocado fruits on blackspot disorder development after prolonged cold storage. The results prompt us to conclude that the weight of the fruits at harvest and weight loss during the storage period is involved in blackspot disorder development. Large incidence of lenticelosis in fruits and lower activity of SOD, CAT, POD, PAL, phenolics and epicatechin levels may contribute to blackspot spot development during cold storage. Non-supervised techniques pointed for epicatechin and derivatives, temperature, relative humidity and enzymes as important specific variables that affect blackspot disorder while predictive models showed positive correlation with minimum temperature (below 5°C) and maximum temperature and relative humidity displayed negative association with blackspot.

Idioma originalInglés
Páginas (desde-hasta)804-815
Número de páginas12
PublicaciónJournal of Horticultural Science and Biotechnology
Volumen95
N.º6
DOI
EstadoPublicada - nov 2020
Publicado de forma externa

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