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Ripening, Volatiles and Sensory Attributes of West Indian and Guatemalan-West Indian Hybrid Avocados As Affected by 1-Methylcyclopropene and Ethylene

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Ripening, Volatiles and Sensory Attributes of West Indian and Guatemalan-West Indian Hybrid Avocados As Affected by 1-Methylcyclopropene and Ethylene RIPENING, VOLATILES AND SENSORY ATTRIBUTES OF WEST INDIAN AND GUATEMALAN-WEST INDIAN HYBRID AVOCADOS AS AFFECTED BY 1-METHYLCYCLOPROPENE AND ETHYLENE By MARCIO EDUARDO CANTO PEREIRA A DISSERTATION PRESENTED TO THE GRADUATE SCHOOL OF THE UNIVERSITY OF FLORIDA IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF DOCTOR OF PHILOSOPHY UNIVERSITY OF FLORIDA 2010 1 © 2010 Marcio Eduardo Canto Pereira 2 To my parents, Eldo Pereira and Anamor Soares Canto, as this accomplishment is a prize for your love and care and belief in me. To my lovely wife, Belinda, for you are my best friend, my helper and my support, and to my children, André and Rebeca, for being such a joy in my life. You are a blessing and I love you so much. To Steve and Suzana Sargent, in recognition of all those years that your blessed marriage has touched me and my family and the lives of many other Brazilians with your friendship, Christian values and constant support. Not to us, oh Lord, not to us But to your name be the glory Because of your love and faithfulness (Psalm 115:1) 3 ACKNOWLEDGMENTS I thank my God and my Lord and Savior Jesus Christ, for guiding me in this terrific experience, for making me amazed by His wonders, for drawing me closer to Him and making me grow in faith as I discover in Christ the hidden treasures of wisdom and knowledge. I thank deeply my lovely wife, Belinda, and my children, André and Rebeca, for walking these steps with me regardless the situation and for their overflowing love and care demonstrated for me every day. I extend my gratitude to my parents, Eldo and Anamor, and my sister, Ana Patrícia, as well as to my father-in-law, Barry Thomas, my mother-in-law, Angela, and my brother-in-law, Steven, who always supported and prayed for me to accomplish this doctoral degree. I would like to express my gratitude to Dr. Steven Sargent, who, as an advisor, encouraged me constantly, contributing in multiple ways to my personal, academic and professional development. I thank him for being a good friend and for making me and my family feel welcomed and shared joyful friendship and fellowship moments with him and his family. I also thank my committee members Dr. Donald J. Huber, Dr. Jeffrey K. Brecht, Dr. Charles A. Sims, Dr. Jonathan Crane and Dr. Celso Moretti, for providing me valuable advice in a friendly atmosphere and making significant contributions to make this a better study. I also thank Dr. Harry Klee, who gently allowed me to conduct all the study on volatile compounds in his laboratory. I would like to thank Adrian Berry for the numerous times she helped me to accomplish my goals during my doctoral program, from trip arrangements to experiment set up and analyses. Also, to Kim Cordasco and James Lee, who were always available 4 to help whenever I needed it. I extend my sincere gratitude to Denise Tieman and Lorenzo Puentes, who were patient and available to help and to conduct specific steps of volatile analysis and sensory analysis, respectively. I could not have done what I did without them. I thank my employer Embrapa – Brazilian Agricultural Research Corporation – for the opportunity given to me to develop my doctoral program at the University of Florida, for being my sponsor and supportive in several ways during these years abroad. I would like to thank all the staff and researchers at the Embrapa Cassava & Tropical Fruits Research Center who were very supportive in all those years. I thank the University of Florida and the Horticultural Sciences Department and all the staff for giving me administrative conditions to develop this study and for providing a top excellent academic formation during my doctoral program. Also, I thank my fellow graduate students for their friendship and valuable help in several tasks related to academic courses and experiments. I would like to thank the Redland Citizens Association for the honor of being the recipient of the Charlie Burr Scholarship Award 2008 and all the avocado growers involved in this research who let me select the fruit from their groves or supplied me with quality fruit for this study. I must acknowledge my brothers and sisters in Christ at The Family Church, a place where my family and I enjoyed great fellowship and could keep growing in faith, strengthening our relationship with God. Finally, I thank all the Brazilians who helped me and my family to go through this journey and supported us in many ways with their friendships and time. 5 TABLE OF CONTENTS page ACKNOWLEDGMENTS .................................................................................................. 4 TABLE OF CONTENTS .................................................................................................. 6 LIST OF TABLES .......................................................................................................... 10 LIST OF FIGURES ........................................................................................................ 13 LIST OF ABBREVIATIONS ........................................................................................... 15 ABSTRACT ................................................................................................................... 16 CHAPTER 1 INTRODUCTION .................................................................................................... 18 2 LITERATURE REVIEW .......................................................................................... 20 Avocado Origin and Industry ................................................................................... 20 Fruit Development, Ripening and Composition ....................................................... 22 Ethylene Biosynthesis, Action and Inhibition ........................................................... 26 Treatment with Ethylene ................................................................................... 27 Analogs and Inhibitors of Ethylene ................................................................... 28 1-methylcyclopropene ...................................................................................... 29 Efficacy of 1-MCP treatment ...................................................................... 31 Adverse effects of the postharvest treatment with 1-MCP ......................... 33 Plant Volatile Compounds ....................................................................................... 34 Volatiles in Food ............................................................................................... 35 Volatiles in Avocado ......................................................................................... 37 Effects of Ethylene and 1-MCP on Volatile Production During Ripening .......... 38 Methods for Volatile Extraction and Analysis .................................................... 40 Sensory Attributes .................................................................................................. 41 Research Objectives ............................................................................................... 44 3 DETERMINATION OF CONCENTRATION AND EXPOSURE TIME FOR POSTHARVEST ETHYLENE AND/OR AQUEOUS 1-MCP TREATMENT IN AVOCADO .............................................................................................................. 46 Introduction ............................................................................................................. 46 Material and Methods ............................................................................................. 48 Aqueous 1-MCP Preparation and Treatment ................................................... 48 Experiment 1 .................................................................................................... 49 Experiment 2 .................................................................................................... 49 6 Experiment 3 .................................................................................................... 50 Ripening and Quality Parameters ..................................................................... 51 Whole fruit firmness ................................................................................... 51 Peel color ................................................................................................... 51 Respiration and ethylene production rates ................................................. 51 Weight loss ................................................................................................ 52 Decay ......................................................................................................... 52 Statistical Analysis ............................................................................................ 52 Results .................................................................................................................... 53 Experiment 1 .................................................................................................... 53 Experiment 2 .................................................................................................... 55 Experiment 3 .................................................................................................... 56 Discussion .............................................................................................................. 56 Conclusions ............................................................................................................ 61 4 USE OF ETHYLENE TREATMENT TO ALLEVIATE RIPENING ASYNCHRONY FROM 1-MCP EXPOSURE IN AVOCADO ............................................................
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