Modification of ethylene-induced ripening of 'Hass' avocados by an ethylene absorbing filter

The effect of ethylene on the quality of ‘Hass’ avocados was evaluated by subjecting fruit to air, air with an ethylene absorbing filter, 10 ppm ethylene in air and 10 ppm ethylene with a filter, applied using a flow through system. Applied ethylene had little effect on firmness of intact fruit measured with a densimeter after 28 days at 4.5°C, or a further 5 days at 20°C. However when the skin was removed, differences in flesh firmness were clear with fruit stored in air being firmer than ethylene-treated fruit. Although the filter only reduced the ethylene concentration by 2-3 ppm, it resulted in 53% of the fruit being considered edible, compared to only 17% of fruit exposed to 10 ppm ethylene.