The effect of stress history and container ventilation on avocado fruit polyphenol oxidase activity

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Abstract
Mature cv Fuerte avocado fruits were picked from trees with and without a water stress history during early fruit development. The interaction between stress and restricted container ventilation, after storage at 5.5°C for 30 days, in relation to the fruit browning potential of soft fruit as evidenced by polyphenol oxidase (PPO) activity was investigated. Soluble PPO activity increased in fruit from stressed (infrequently irrigated) trees when ripened after being placed for 48 h in restricted ventilation. Fruit from moderately irrigated (non-stressed) trees showed no increase. Total PPO showed a similar but not significant trend. It is concluded that restricted ventilation causes a release of bound PPO. It is speculated that stress history predisposes fruit to membrane breakdown under restricted ventilation conditions, resulting in a higher browning potential for such fruit.

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