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Further studies on the controlled atmosphere storage of avocados.

Author(s) : MEIR S., AKERMAN M., FUCHS Y., ZAUBERMAN G

Type of article: Article

Summary

The effects of controlled atmospheres of six different compositions on the keeping quality of stored "Hass" avocado fruit were studied. Atmospheres containing 1, 3 and 8% carbon dioxide in combination with 21% oxygen, and atmospheres containing 0.5, 3 and 8% carbon dioxide in combination with 3% oxygen were tested. Storage temperature was 5 deg C and shelf life (ripening) temperature was 20 deg C for all treatments. Results show that elevated carbon dioxide and reduced oxygen concentrations in the atmosphere retarded ripening (softening and peel colour changes), and reduced the development of chilling injuries during storage at 5 deg C.

Details

  • Original title: Further studies on the controlled atmosphere storage of avocados.
  • Record ID : 1996-0245
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 5 - n. 4
  • Publication date: 1995/04

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