Ripening and sensory analysis of Guatemalan-West Indian hybrid avocado following ethylene pretreatment and/or exposure to gaseous or aqueous 1-methylcyclopropene

• Aqueous and gaseous 1-MCP effectively delayed ripening of avocado.
• Higher concentrations of 1-MCP had the greatest effect on pulp textural parameters.
• Gaseous 1-MCP had greater effect on late-season fruit quality than aqueous 1-MCP.
• In general, ratings of overall liking were not affected by 1-MCP treatment.

Previous reports showed that both gaseous and aqueous 1-methylcyclopropene (1-MCP) delay ripening of avocado (Persea americana Mill.), but there are no reports of the influence of 1-MCP on its sensory attributes. The objective of this study was to evaluate the effects of ethylene pretreatment and/or exposure to gaseous or aqueous 1-MCP on fruit ripening and sensory attributes of ‘Booth 7’ avocado, a Guatemalan-West Indian hybrid. Separate experiments were conducted during two seasons (2008 and 2009) with fruit harvested at preclimacteric stage in October (early season) and in November (late season). Fruit from Season 1 were exposed to ethylene (4.07 μmol L−1) for 12 h at 20 °C, and stored for more 12 h at 20 °C in an ethylene-free (ethylene, <0.1 μL L−1) room prior to treatment with either aqueous (1.39 or 2.77 μmol L−1 a.i.) or gaseous (3.15 or 6.31 nmol L−1 a.i.) 1-MCP. Ripening was monitored and firmness, respiration, ethylene production and weight loss were measured. Texture profile analysis and sensory analysis were performed on ripe fruit only (firmness, 10–15 N). Fruit from Season 2 were not exposed to ethylene pretreatment but treated only with aqueous 1-MCP 24 h after harvest. Fruit were assessed exclusively for sensory analysis when ripe (firmness, 10–15 N). Treatment with either 1-MCP formulation effectively delayed ripening from 4 to 10 d for early-season fruit, and from 4 to 6 d for late-season fruit. Higher concentrations of 1-MCP of either formulation had the greatest effect on selected pulp textural parameters of early-season fruit; the gaseous formulation had greater effect on late-season fruit quality than the aqueous formulation. In general, sensory panelists ratings of overall liking were not affected by 1-MCP treatment. Both aqueous and gaseous 1-MCP formulations delayed ripening of the Guatemalan-West Indian ‘Booth 7’ avocado without significant loss in appearance or in sensory attributes and, therefore, could be considered for use as a postharvest treatment for this hybrid.