SUMMARY The ripening of a lot of hard mature avocado fruits ( Persea americana Miller, CW. MacArthur) was followed at 15°C by measuring respiration rate and softening. The climacteric rise in respiration was accompanied by rapid softening of the flesh, a drop in content of protopectin and in degree of pectin esterification, and a rise in soluble pectin. Eight fatty acids were identified in the oil, but the oil composition did not change significantly, suggesting that the storage oil of the tissue has no major metabolic role in fruit ripening.
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Dolendo et al. (1966) studied this question.
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