AVG Treatment at Pre-harvest to Delay Ripeness on Booth7 Avocado Based on the Activity of ACC Synthases and ACC Oxidase Enzymes

Abstract

Purpose: The Booth7 Avocado (Persea americana Mill.) is an unusual fruit, and one of the most rapidly ripening at about 5 to 7 days after harvest. The ripening period for climacteric fruit is triggered by ethylene production; changes in ethylene intensity appear together with events of other changes in the fruit, including changes in pigment and sugar content. Hence, delaying the ripeness of Booth7 Avocado is essential in the preservation.Research Method: Our study used aminoethoxyvinylglycine (AVG) treatments with 200 µL L-1, 400 µL L-1, and 600 µL L-1 to assess the impacts of AVG on Booth7 Avocado through respiratory rate, 1-amino-cyclopropane-1-carboxylic acid production, 1-aminocyclopropane-1-carboxylate oxidase (ACO) activity, and ethylene content, mass loss and spoilage ratio measured on 3-days cycle repeats of day of storage (DAS) until the fruit spoilage was not over 20%.Findings: Booth7 Avocado of the control treatment discovered a novel notice by the activity of Acetyl-CoA synthetase enzymes was recorded not concurrent with the activity of the ACO enzyme. The optimal significant inhibition of AVG (400 µL L-1) was determined, in which both ACC and ethylene biosynthesis was delayed to six days. The mass loss was the lowest, and the spoilage ratio was 16.67% on the 30th DAS, while the spoilage ratio in the control treatment was overloaded by 20% on the 24th DAS.Originality/Value: This study revealed that AVG treatment of the content 400 µL L-1 could effectively delay ripeness in Booth7 Avocados.