ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

AVG, an ethylene biosynthesis inhibitor: its effects on ripening and softening in kiwifruit.

Manriquez, D.; Defilippi, B.; Retamales, J.;

Acta Horticulturae Year: 1999 Issue: No. 498 Pages: 263-275 Ref: 2 ref.

1999

บทคัดย่อ

Two trials were performed at Buin, near Santiago, Chile, with the objective of evaluating aminoethoxyvinylglycine (AVG), an inhibitor of ethylene biosynthesis, on kiwifruit maturation and ripening. In the first trial, kiwifruit (cv. Hayward) vines were sprayed with Retain (a.i. 15% AVG) at 20, 100 and 500 mg a.i./litre. The second trial consisted of immersing fruits in either 20, 100 or 500 mg a.i./litre AVG solutions immediately after harvest. Fruits from both trials were stored at 0 deg C for 120 days. Spray applications resulted in higher firmness during the postharvest period for fruits treated with AVG 4 weeks prior to the first harvest, even with low application rates, as compared with control fruits. This difference existed for fruits from the first 2 harvests, and ceased to be significant after shelf life. Fruits from the 3rd harvest did not show differences in firmness between treatments. Spray applications of AVG 2 weeks prior to the 1st harvest did not result in clear differences in f

ruit firmness. Fruits immersed in AVG also showed a slightly increased retention of firmness during cold storage. Prior to harvest, reductions in ethylene production rate and internal content occurred for fruits treated with various concentrations of AVG 4 weeks before the 1st harvest. However, these differences were not detected after storage and shelf life. There were no differences in soluble solids or expression of physiological disorders, either during cold storage or shelf life, between AVG-treated and control fruits in either trial.