Transcriptome and hormone analyses reveals differences in physiological age of ′Hass′ avocado fruit

2022 ◽  
Vol 185 ◽  
pp. 111806
Author(s):  
Ignacia Hernández ◽  
Virgilio Uarrota ◽  
Claudia Fuentealba ◽  
Diego Paredes ◽  
Bruno G. Defilippi ◽  
...  
Keyword(s):  
Physiological Age ◽  
Avocado Fruit ◽  
Hass Avocado

DYNAMIC CONTROLLED ATMOSPHERE STORAGE OF NEW ZEALAND-GROWN 'HASS' AVOCADO FRUIT

2010 ◽  
pp. 47-54 ◽  
Author(s):  
J. Burdon ◽  
N. Lallu ◽  
G. Haynes ◽  
P. Pidakala ◽  
D. Billing ◽  
...  
Keyword(s):  
New Zealand ◽  
Controlled Atmosphere ◽  
Controlled Atmosphere Storage ◽  
Avocado Fruit ◽  
Hass Avocado ◽  
Atmosphere Storage

scholarly journals Characterization and Pathogenicity of Botryosphaeriaceae Species Obtained from Avocado Trees with Branch Canker and Dieback and from Avocado Fruit with Stem End Rot in Chile

Plant Disease ◽  
2019 ◽  
Vol 103 (5) ◽  
pp. 996-1005 ◽  
Author(s):  
Ana L. Valencia ◽  
Pilar M. Gil ◽  
Bernardo A. Latorre ◽  
I. Marlene Rosales
Keyword(s):  
Vascular System ◽  
Persea Americana ◽  
Effective Control ◽  
Future Research ◽  
Severe Drought ◽  
Internal Transcribed Spacer Region ◽  
Avocado Fruit ◽  
Hass Avocado ◽  
Botryosphaeriaceae Species ◽  
Branch Canker

Several species of the Botryosphaeriaceae family have been associated with branch canker, dieback, and stem end rot in avocado (Persea americana Mill.). In Chile, the incidence of diseases affecting the avocado tree increased from 2011 to 2016, which coincided with a severe drought that affected avocado production. Moreover, distant countries importing avocados from Chile also reported an increase of stem end rot of ripe avocados. Therefore, the aims of this study were to identify the pathogen species associated with branch canker, dieback, and stem end rot of avocado in Chile and to study their pathogenicity. This study was conducted between 2015 and 2016 in ‘Hass’ avocado orchards located in the main avocado-producing regions in Chile. A diverse collection of fungal species was recovered from both necrotic woody tissue and necrotic tissue on harvested ripe fruit. On the basis of morphology and phylogenetic analyses of the internal transcribed spacer region (ITS1-5.8S-ITS2) and the translation elongation factor 1-α (TEF1-α) gene, eight species in the Botryosphaeriaceae family were identified: Diplodia mutila, D. pseudoseriata, D. seriata, Dothiorella iberica, Lasiodiplodia theobromae, Neofusicoccum australe, N. nonquaesitum, and N. parvum. For each of these species, pathogenicity studies were conducted on 1-year-old healthy Hass avocado plants. All isolates produced brown gum exudate and caused necrosis in the vascular system 3 weeks after inoculation. N. nonquaesitum, N. parvum, and D. pseudoseriata were the most virulent species. Necrotic lesions and cavities with white mycelia near the peduncle union were observed on Hass avocado fruit inoculated postharvest. L. theobromae, N. australe, and N. parvum were significantly more virulent than the other tested species in the Botryosphaeriaceae family. This study identified and characterized the pathogenicity of Botryosphaeriaceae species in Chile, which will prove useful to future research on these pathogens directed at establishing effective control strategies in avocado.

scholarly journals First Report of Diaporthe rudis in Chile Causing Stem-End Rot on ‘Hass’ Avocado Fruit Imported From California

Plant Disease ◽  
2016 ◽  
Vol 100 (9) ◽  
pp. 1951-1951 ◽  
Author(s):  
C. Torres ◽  
R. Camps ◽  
R. Aguirre ◽  
X. Besoain
Keyword(s):  
First Report ◽  
Avocado Fruit ◽  
Hass Avocado

scholarly journals Avocado Fruit on Postprandial Markers of Cardio-Metabolic Risk: A Randomized Controlled Dose Response Trial in Overweight and Obese Men and Women

Nutrients ◽  
2018 ◽  
Vol 10 (9) ◽  
pp. 1287 ◽  
Author(s):  
Eunyoung Park ◽  
Indika Edirisinghe ◽  
Britt Burton-Freeman
Keyword(s):  
Density Lipoprotein ◽  
Obese Adults ◽  
Monocyte Chemoattractant Protein 1 ◽  
Randomized Controlled ◽  
Avocado Fruit ◽  
Hass Avocado ◽  
Carbohydrate Components ◽  
Factor Α ◽  
Middle Aged Adults ◽  
Flow Mediated Vasodilation

Avocados are distinctive fruits having both fats and fibers along with various micronutrients and bioactive phytochemicals. This study aimed to assess the effects of replacing carbohydrate energy in meals with half or whole avocado on postprandial indices of metabolic and vascular health. A single-center, randomized, controlled, 3-arm, 6 h, crossover study was conducted in overweight/obese middle-aged adults (n = 31). Participants consumed energy-matched breakfast meals containing 0 g (Control), 68 g (Half-A) or 136 g (Whole-A) fresh Hass avocado on 3 separate occasions. Post-meal glycemic (p < 0.0001), insulinemic (p < 0.0001) and flow mediated vasodilation (FMD) responses were reduced compared to Control meal (p < 0.01), independent of dose. Nuclear magnetic resonance analyses indicated lower concentrations of triglyceride-rich lipoproteins and higher concentrations of larger high-density lipoprotein (HDL) particles after the Whole-A vs. the Control meal (p = 0.02, p < 0.05, respectively). Race/ethnicity influenced sub-class lipoprotein concentrations (p < 0.05). Oxidized low-density-lipoproteins, monocyte chemoattractant protein-1, and interleukin-6 were not different among meals. Tumor necrosis factor-α tended to be lower after Whole-A vs. Control meal (p = 0.07). Replacing carbohydrate components with avocados in a meal improved FMD, a measure of endothelial function, and improved glycemic and lipoprotein profiles in overweight/obese adults. The study provides insight on the acute cardio-metabolic benefits of incorporating avocados into a meal.

Skin colour and pigment changes during ripening of ‘Hass’ avocado fruit

2004 ◽  
Vol 31 (3) ◽  
pp. 287-294 ◽  
Author(s):  
Katy A Cox ◽  
Tony K McGhie ◽  
Anne White ◽  
Allan B Woolf
Keyword(s):  
Skin Colour ◽  
Avocado Fruit ◽  
Hass Avocado

scholarly journals Avoiding Chilling Damage in ‘Hass’ Avocado Fruit by Controlled Atmosphere Storage at Higher Temperature

HortScience ◽  
2017 ◽  
Vol 52 (8) ◽  
pp. 1107-1110 ◽  
Author(s):  
Jeremy Burdon ◽  
David Billing ◽  
Paul Pidakala
Keyword(s):  
Skin Color ◽  
Storage Temperature ◽  
Persea Americana ◽  
Controlled Atmosphere ◽  
Storage Duration ◽  
Avocado Fruit ◽  
Significant Difference ◽  
Chilling Damage ◽  
Hass Avocado ◽  
Atmosphere Storage

Sea-freight distribution of ‘Hass’ avocado (Persea americana) is by refrigerated containers, sometimes supplemented by controlled atmosphere (CA). With both refrigeration and CA prolonging the storage life of the fruit, there is a question as to whether the technologies can be traded. That is, by using CA at warmer temperatures to extend storage without the risk of chilling damage. In this project, the potential to avoid chilling damage by storing fruit at 7 °C in 2% O2/2% CO2 CA instead of 5 °C in 2% O2/2% CO2 CA or air has been investigated for fruit stored for 4 or 6 weeks. Increasing the storage temperature from 5 °C to 7 °C did not affect the quality of fruit immediately out of CA storage, with no significant difference in skin color, firmness, or skin disorders. Both CA storage regimes, at 5 °C or 7 °C, resulted in better fruit quality than for fruit that had been stored in air at 5 °C. Overall, CA at 7 °C was less effective at retarding the progression of ripening in storage than CA at 5 °C, although after 4 weeks of storage, fruit from both CA regimes took longer to ripen than the air-stored fruit. After 6 weeks of storage, there was no difference in ripening time between fruit that had been stored in CA at 7 °C or in air at 5 °C, with fruit that had been in CA at 5 °C still taking longest to ripen. However, the incidence of diffuse flesh discoloration (DFD) in the air-stored fruit was high compared with that in fruit from CA at 7 °C or 5 °C. The main negative aspect to storing fruit in CA at 7 °C rather than at 5 °C was the higher incidence of rots in ripe fruit. While it was lower in the air-stored fruit, the incidence in fruit that had been stored in CA at 7 °C tended to be higher than that of the fruit stored in CA at 5 °C. It therefore appears that the potential for using CA at slightly higher temperatures to avoid chilling damage rests on the storage duration required and the risk of rots in the fruit.

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