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Use of combined treatments employing irradiation in the post-harvest preservation of avocados (cv. "Hass").

Conservación postcosecha de aguacate. cv. "Hass" con tratamientos combinados con la irradiacion.

Author(s) : IGLESIAS I., PÉREZ B., CASALS C., et al.

Type of article: Article

Summary

The results obtained from the periodical evaluations showed that the best performance was attained when avocados were treated using hot water (55 °C) and irradiation. By this method it was possible to preserve avocados up to 20 to 30 days with a good commercial quality in comparison with the control sample having a preservation period of 10 to 15 days.

Details

  • Original title: Conservación postcosecha de aguacate. cv. "Hass" con tratamientos combinados con la irradiacion.
  • Record ID : 2001-2273
  • Languages: Spanish
  • Source: Acta Alimentaria - vol. 37 - n. 311
  • Publication date: 2000/04
  • Document available for consultation in the library of the IIR headquarters only.

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