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Changes in fatty-acid composition and oil content during the maturation in cold storage of avocado cv. Hass.

[In Spanish. / En espagnol.]

Author(s) : CAJUSTE BONTEMPS J., CHAVEZ FRANCO S., SAUCEDO VELOZ C.

Summary

Fruit oil content increased with increasing storage temperature and with increasing storage duration, as did the percentage of fruits with chilling injury. The oil of fruits stored at 5 deg C contained a higher proportion of saturated fatty acids than that of fruits stored at 2 deg C. The percentage of sound fruits after 4 weeks of storage (average of both storage temperatures) decreased from 73% for the first harvesting date to 25% for the last.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1996-2849
  • Languages: Spanish
  • Publication date: 1995/02/20
  • Source: Source: ASAE, Guanajuato Conf. Proc.
    623-629; 9 ref.

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