Mitigation of chilling injury with hot water treatment to improve early-season ‘HASS’ avocado (Persea americana) fruit peel colour

2021 ◽  
Vol 22 (1) ◽  
Keyword(s):  
Water Treatment ◽  
Chilling Injury ◽  
Persea Americana ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Fruit Peel ◽  
Early Season ◽  
Hass Avocado

Metabolomic Changes in Mango Fruit Peel Associated with Chilling Injury Tolerance Induced by Quarantine Hot Water Treatment

2020 ◽  
Vol 169 ◽  
pp. 111299
Author(s):  
Milton Vega-Alvarez ◽  
Nancy Y. Salazar-Salas ◽  
Gabriela López-Angulo ◽  
Karen V. Pineda-Hidalgo ◽  
Martha E. López-López ◽  
...  
Keyword(s):  
Water Treatment ◽  
Chilling Injury ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Fruit Peel ◽  
Mango Fruit ◽  
Injury Tolerance

scholarly journals Pretreatments at 38 °C of `Hass' Avocado Confer Thermotolerance to 50 °C Hot Water Treatments

HortScience ◽  
1997 ◽  
Vol 32 (4) ◽  
pp. 705-708 ◽  
Author(s):  
Allan B. Woolf ◽  
Michael Lay-Yee
Keyword(s):  
Gene Expression ◽  
Water Treatment ◽  
Heat Shock ◽  
Heat Shock Protein ◽  
Persea Americana ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Avocado Fruit ◽  
Hass Avocado ◽  
Water Treatments

`Hass' avocados [Persea americana Mill.] were pretreated in water (38 °C for up to 120 min) immediately before 50 °C hot water treatments of up to 10 min. Fruit were stored for 1 week at 6 °C and ripened at 20 °C. External browning was evaluated immediately upon removal from cold storage, and fruit quality evaluated when fruit were ripe. Pretreatments at 38 °C tended to reduce the levels of external browning, skin hardening, and internal disorders, such as tissue breakdown and body rots, that were associated, and increased, with longer hot water treatments. A pretreatment of 60 min was the most effective for eliminating external browning, and reducing hardening of the skin when fruit were ripe following hot water treatment. Examination of heat shock protein (hsp) gene expression in avocado skin tissue, showed that levels of hspl7 and hsp70 homologous mRNA increased with increasing pretreatment duration. The results demonstrate that 38 °C pretreatments increase the tolerance of avocado fruit to subsequent hot water treatments.

Proteomic changes in mango fruit peel associated with chilling injury tolerance induced by quarantine hot water treatment

2022 ◽  
Vol 186 ◽  
pp. 111838
Author(s):  
Nancy Y. Salazar-Salas ◽  
Dennise A. Chairez-Vega ◽  
Milton Vega-Alvarez ◽  
David G. González-Nuñez ◽  
Karen V. Pineda-Hidalgo ◽  
...  
Keyword(s):  
Water Treatment ◽  
Chilling Injury ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Fruit Peel ◽  
Mango Fruit ◽  
Injury Tolerance

Hot-water treatment for insect disinfestation and reduction of chilling injury of ‘Fuyu’ persimmon

1997 ◽  
Vol 10 (1) ◽  
pp. 81-87 ◽  
Author(s):  
Michael Lay-Yee ◽  
Sarah Ball ◽  
Shelley K. Forbes ◽  
Allan B. Woolf
Keyword(s):  
Water Treatment ◽  
Chilling Injury ◽  
Hot Water ◽  
Hot Water Treatment

scholarly journals Reduction of Chilling Injury in Stored `Hass' Avocado Fruit by 38 °C Water Treatments

HortScience ◽  
1997 ◽  
Vol 32 (7) ◽  
pp. 1247-1251 ◽  
Author(s):  
Allan B. Woolf
Keyword(s):  
Electrolyte Leakage ◽  
Chilling Injury ◽  
Persea Americana ◽  
Hot Water ◽  
Skin Tissue ◽  
Heat Treated ◽  
Avocado Fruit ◽  
Temperature Damage ◽  
Hass Avocado ◽  
Water Treatments

`Hass' avocado (Persea americana Mill.) fruit were heat treated in water at 38 °C for 0 to 120 minutes, and stored at 0.5 °C for up to 28 days. After storage, fruit were ripened at 20 °C and their quality evaluated. External chilling injury (CI) developed during storage in nonheated fruit. Skin (exocarp) sectioning showed that browning developed from the base of the exocarp, and with longer storage, this browning moved outwards toward the epidermis. Longer durations of hot water treatment (HWT) progressively reduced CI; 60 minutes was the optimal duration that eliminated external CI, while best maintaining fruit quality. Concomitantly, electrolyte leakage of heated skin tissue increased ≈70% during storage, whereas electrolyte leakage of nonheated skin tissue increased ≈480% over the same period. Thus, significant protection was conferred by HWTs against low temperature damage to avocados and these effects are reflected in the morphology and physiology of the skin tissue.

scholarly journals De-novo assembly of mango fruit peel transcriptome reveals mechanisms of mango response to hot water treatment

BMC Genomics ◽  
2014 ◽  
Vol 15 (1) ◽  
pp. 957 ◽  
Author(s):  
Neta Luria ◽  
Noa Sela ◽  
Mor Yaari ◽  
Oleg Feygenberg ◽  
Ilana Kobiler ◽  
...  
Keyword(s):  
Water Treatment ◽  
De Novo Assembly ◽  
De Novo ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Fruit Peel ◽  
Mango Fruit
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