ShareAvocado (Persea americana Mill.) quality changes in response to low-temperature storage.
Author(s) : ZAUBERMAN G., JOBIN-DECOR M. P.
Type of article: Article
Summary
Fruit held at 2 deg C remained hard green during four weeks, and ripened normally upon removal to 22 deg C. At the two higher temperatures (5 and 8 deg C) fruit ripening started during storage. Results indicate that fruit held at 2 deg C can be stored for at least four weeks, and possibly five weeks without injury.
Details
- Original title: Avocado (Persea americana Mill.) quality changes in response to low-temperature storage.
- Record ID : 1995-3587
- Languages: English
- Source: Postharvest Biol. Technol. - vol. 5 - n. 3
- Publication date: 1995/02
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fruit - Keywords: Temperature; Time-temperature tolerance; Avocado; Quality; Ripening (fruit); Enzyme; Colour; Tropical fruit
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- Date : 1992
- Languages : English
- Source: HortScience - vol. 27 - n. 7
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- Author(s) : TRIFIRO A., GHERARDI S., CALZA M.
- Date : 1995
- Languages : Italian
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- Date : 1993/05
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 30 - n. 3
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- Author(s) : TEOTIA M. S., BERRY S. K., SEHGAL R. C.
- Date : 1993
- Languages : English
- Source: Indian Food Packer - vol. 47 - n. 2
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