Avocado ripening inhibition by 1-methylciclopropene

Avocados (Persea americana) present high respiratory rate and high ethylene production which make them very vulnerable - and the ripening control of this fruit is fundamental for increasing the shelf life. Avocados 'Quintal' were treated with 1-methylciclopropene (1-MCP) at concentrations of 0, 30, 90 and 270 nL L-1 for 12 hours at 24degreesC followed by storage at room temperature (24degreesC) during nine days. Peel and pulp color, firmness, percentage of ripened fruits (firmness:58 Newtons), percentage of decay, respiratory rate and ethylene production were measured daily. The experimental design was a completely randomized with factorial scheme 4 x 10 and four replications of four fruits. The application of 1-MCP delayed color development of peel and pulp, maintained higher firmness and reduced fruit decay. Non-treated fruits presented ripening beginning after four days at 24degreesC, while fruits treated with 1-MCP 270 nL L-1 presented ripening after seven days. The 1-MCP (270 nL L-1) reduced fruit respiratory rate and ethylene production. The results permit to infer that 1-MCP application in avocados is satisfactory to reduce ripening process of fruits and to lengthen their shelf life.