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CONTROLLED ATMOSPHERE STORAGE OF AVOCADOS AND BANANAS IN SOUTH AFRICA.

Author(s) : TRUTER A. B., EKSTEEN G. J.

Summary

THE STORAGE LIFE OF AVOCADO CAN BE IMPROVED BY STORAGE IN 2% O2 AND 10% CO2 AT 279 K (6 DEG C). PHYSIOLOGICAL DISORDERS SUCH AS GREY SPOT, PULP SPOT AND VASCULAR BROWNING CAN BE REDUCED CONSIDERABLY. DUE TO THE LONGER SHELF LIFE, ANTHRACNOSE ROTS MAY BE A PROBLEM. THE STORAGE LIFE OF BANANAS CAN BE INCREASED FROM 2 TO MORE THAN 6 WEEKS BY STORAGE AT 2% O2 AND 7% CO2 AT 284 K (11 DEG C). CHILLING INJURY IS EFFECTIVELY CONTROLLED UNDER THESE CONDITIONS. NORMAL RIPENING TAKES PLACE AT 289 K (16 DEG C). THERE IS A TENDENCY FOR MEALINESS IF THE STORAGE PERIOD EXCEEDS 6 WEEKS.

Details

  • Original title: CONTROLLED ATMOSPHERE STORAGE OF AVOCADOS AND BANANAS IN SOUTH AFRICA.
  • Record ID : 1987-1377
  • Languages: English
  • Publication date: 1986/04/14
  • Source: Source: Frigair '86, Pretoria
    vol. 3; n. 20; 5 p.; 2 tabl.; 14 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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