Effects of Aminoethoxyvinylglycine on Internal Ethylene Concentrations and Storage of Apples1

Abstract

Abstract Preharvest sprays of aminoethoxyvinylglycine (AVG) drastically suppressed internal ethylene concentrations, and delayed or prevented ripening of ‘McIntosh’, ‘Spartan’, and ‘Spencer’ apples (Malus domestica Borkh.) at room temperature (ca. 25°C) after harvest, the magnitude of delay varying with cultivar and with AVG concentration. However, after treated fruit had been stored with untreated fruit at 0°C, little or no difference in ripeness was discernible between treated and untreated samples. Internal ethylene concentrations in treated fruit after storage were much less than in controls but generally exceeded 1 ppm. Infiltration of ripe fruit with AVG severely suppressed ethylene production, but 2 minute dips in AVG solutions had no effect until after prolonged time in storage.