Artificial ripening to reduce postharvest losses of avocado

Delay in ripening of mature avocado results in excessive weight loss and substantial postharvest loss due to anthracnose and stem-end-rot. Over-mature avocado ripen within a short time, but significant postharvest losses take place due to excessive level of anthracnose. Of the artificial ripening methods tested Ethral 2 ml/l of water and CaC2 1g/kg of fruit showed 5 days shortening of ripening period of mature avocado. However, Ethral 1ml/l concentration did not induce the ripening process successfully. Percentage weight loss of artificially ripened avocado was significantly reduced compared to that of control. Occurrence of stem-end-rot was significantly reduced when fruits were artificially ripened. Removal of stem end immediately after harvest increased the stem-end-rot. However, if stem detached fruits are artificially ripened the level of stem end rot was reduced. Over-mature avocado had very high level of anthracnose. However, the anthracnose level was significantly reduced when fruits were artificially ripened. Inoculated studies with Botryodiplodia theobromae showed, artificial ripening reduced the stem-end-rot of avocado even in stem end detached fruits. However, when over-mature fruits were inoculated with Colletotrichum gleoesporioides no response to artificial ripening was observed. Sensory evaluation study showed the quality of artificially ripened fruits was similar to that of control.