The postharvest shelf-life of arazá fruit is approximately 72 h at 20°C due to exacerbated dehydration, softening, and eventual anthracnose infection (Hernández and Trujillo, 2004). Softening and skin color changes can be closely associated with the pattern of ethylene production (Flores et al., 2001; Rogez et al., 2004). Here we determine ethylene production in arazá fruits when stored at three different temperatures, and in relation to the onset of respiration rate and several quality traits.
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Carrillo, M.P., Hernández, M.S., Barrera, J.A., Martínez, O., Fernández-Trujillo, J.P. (2007). Ethylene behavior in arazá fruit (Eugenia stipitata Mc Vaugh) during ripening and storage at different temperatures. In: Ramina, A., Chang, C., Giovannoni, J., Klee, H., Perata, P., Woltering, E. (eds) Advances in Plant Ethylene Research. Springer, Dordrecht. https://doi.org/10.1007/978-1-4020-6014-4_45
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