Claim · model-written summary
Avocado internal browning incidence peaked during the oil rise phase.
- Taxon
- avocados
Persea americanae1 - Organ / stage
- pulpe0
- Outcome
- incidence of internal browninge0
- Direction
- higheste0
- Qualifier
- during this phasee0
Not reportedMaterialGeneCompoundInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingValue
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the highest incidence of internal browning (pulp spot and grey pulp) also occurs during this phase”
e1“This paper offers a review on investigations conducted at the Institute for Tropical and Subtropical Crops of which the aim was to characterise and address the issue in South African avocados, mangoes, pineapples, papayas and litchis”
Title
POSTHARVEST BROWNING IN SOUTH AFRICAN SUBTROPICAL EXPORT FRUITS
F.J. Kruger; L. Tait; M. Kritzinger; et al. Acta Horticulturae 1999. doi:10.17660/actahortic.1999.485.31
Other claims from this paper (14)
- Mechanism Browning in avocados, mangoes and pineapples was primarily internal and attributed to enzymatic oxidation.
- Association Avocado fruit oil content rose dramatically following excessive rain.
- Recommendation Authors recommend controlled atmosphere export for avocado fruit under those conditions.
- Observation Heidi was the most browning sensitive mango cultivar in South Africa.
- Observation Mango browning occurred near the pedicel, beneath the skin and around the seed.
- Recommendation Mature but green harvest was advised to combat mango browning.
- Recommendation Authors advised a cooler, longer hot water treatment to combat mango browning.
- Intervention effect Controlled atmosphere was useful for mango browning.
- Observation Blackheart control had limited success in Queen pineapples.
- Observation Papaya and litchi browning was mainly external.
- Association Sunrise Solo papaya browning was linked to inappropriate hydroheating.
- Intervention effect Changing hydroheating rectified papaya browning.
- Mechanism Litchi pericarp browning resulted from breakdown of red anthocyanins.
- Intervention effect Tartaric acid dipping retained litchi red colour during export.