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Gas treatment of "Fuerte" avocados to reduce cold damage and increase storage life.

Author(s) : ALLWOOD M. E., CUTTING J. G. M.

Type of article: Article

Summary

Four techniques used to extend avocado shelf life, viz. controlled atmosphere storage, hypobaric storage, CO2 shock treatment and packing in polyethylene bags, are reviewed briefly. Preliminary trials are discussed in which Fuerte fruits were placed in 18 gas regimes and then stored at 5.5 or 3.5 deg C. Different concentrations of nitrogen and CO2 were mixed with synthetic air as the O2 source. Fruits were pulsed 3 times every 24 h for a total of 48 h, after which cartons were placed in cold storage for 4 weeks. They were transferred to room temperature for ripening and fruits were then rated for the incidence of storage diseases and disorders.

Details

  • Original title: Gas treatment of "Fuerte" avocados to reduce cold damage and increase storage life.
  • Record ID : 1997-0849
  • Languages: English
  • Source: S. afr. Avocado Grow. Assoc., Yearb. - vol. 17
  • Publication date: 1994

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