Abstract:
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 posfharvest losses take place due to excessive level of anthracnose. Of the artificial
ripening methods tested Ethral 2 ml/1 of water and CaC2 lg/kg of fruit showed 5 days shortening
of ripening period of mature avocado. However, Ethral lml/1 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 theohromae 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.
