Short Communications/Kort Mededelings

Influence of abscisic acid on polyphenol oxidase browning potential in avocado

Published in: South African Journal of Plant and Soil
Volume 5 , issue 1 , 1988 , pages: 42–43

DOI: 10.1080/02571862.1988.10634248

Author(s): J.P. Bower , Republic of South Africa , J. , G.M. Cutting , Republic of South Africa

Keywords: Fruit maturity , Persea americana , polyphenol oxidase , water stress

Abstract

Various levels of abscisic acid (ABA) were infused into unripened ‘Fuerte’ avocado fruit. After ripening, polyphenol oxidase (PPO) activity was measured, and abscisic acid (ABA) levels monitored. The study showed that an increase in applied ABA increased PPO levels, particularly in late- harvested fruit, indicating that ABA may play a vital role in determining post-harvest quality in avocados.

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