Alterations induced by Avocado sunblotch viroid in the postharvest physiology and quality of avocado ‘Hass’ fruit

• DOI: 10.1007/s12600-015-0469-y
• Publication Date: 2015-04-16T13:16:01Z
• Authors: Moisés Roberto Va...; Daniel Téliz-Ortiz; María T. Colinas-...; Rodolfo De La Tor...; Guadalupe Valdovi...; Daniel Nieto-Ángel; Daniel L. Ochoa-M...
• Keywords: 0106 biological sciences; 2. Zero hunger; 01 natural sciences

Avocado sunblotch viroid (ASBVd) is an economically important pathogen that reduces the yield and quality standards of infected avocado trees. There are no reports on the effects of the viroid in the postharvest quality of avocado fruits. The present study has focused on three phenotypic classes: asymptomatic fruits harvested from vigorous trees (AF-V), asymptomatic fruits harvested from trees of regular vigor (AF-R) and symptomatic fruits harvested from trees expressing the disease (SF-S). The water loss was similar in the three fruit classes. The abnormal firmness condition, skin color and size reduction occurred only in SF-S fruits, which did not ripe uniformly due to reduced CO2 and ethylene production. The proximal analyses showed no significant differences in the variables analyzed, except for the lipid content and dry matter, which was lower in SF-S and AF-R fruits. ASBVd affects physiology and postharvest quality of symptomatic avocado fruits. In contrast, the ripening process of AF-V and AF-R fruits was normal and their physical characteristics and nutrient input were not altered, therefore, these fruits were classified as Supreme Quality, Extra Size (221-265 g) and Premium (172-210 g) according to the NMX-FF-016-SCFI-2006 standards.