Investigations of processes in Avocado fruit ripening

Authors

E. Bogin
A. Wallace

Authors Affiliations

E. Bogin is Research Assistant, Department of Agricultural Sciences, University of California, Los Angeles; A. Wallace is Professor of Plant Nutrition, Department of Agricultural Sciences, University of California, Los Angeles.

Publication Information

Hilgardia 19(10):11-12. DOI:10.3733/ca.v019n10p11. October 1965.

PDF of full article, Cite this article

Abstract

Fruits of most avocado varieties do not soften while still on the tree. Softening of picked fruit, with an accompanying increase of oxygen uptake, can be speeded by supplying chemicals to inhibit respiration of the fruit. In contrast, softening was delayed in these tests by supplying a preparation of unknown composition obtained from a bacterium grown anaerobically in a sucrose solution.