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Hot air treatment (38 °C for 360 minutes and 40 °C for 120 minutes): effect on the postharvest quality, chilling injury and lipid content of "Hass" avocado fruit.

Author(s) : ROMAN-MARES A., YAHIA E. M.

Summary

The objective of the work was to evaluate the effect of forced hot air treatments on chilling injury (CI), postharvest quality and contents of some triglycerides in "Hass" avocados stored for up to 42 days at 4 °C and evaluated every 7 days. The best external quality was in fruit heated at 38 °C for 360 minutes. However, there were no differences between treatments in regard to internal quality. From the tests, the authors conclude that forced hot air treatment at 38 °C and 50% relative humidity for 360 minutes is effective in ameliorating CI, reducing loss of firmness and prolonging storage life in "Hass" avocados.

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Pages: 2000-4

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Details

  • Original title: Hot air treatment (38 °C for 360 minutes and 40 °C for 120 minutes): effect on the postharvest quality, chilling injury and lipid content of "Hass" avocado fruit.
  • Record ID : 2002-1900
  • Languages: English
  • Publication date: 2000/10/19
  • Source: Source: Proc. Murcia Conf., IIR/C. R. Conf. Murcie, IIF
    2000-4; vol. 2; 491-497; fig.; 23 ref.

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