Share

Use of passive and semi-active atmospheres to prolong the postharvest life of avocado fruit.

Author(s) : YAHIA E. M., GONZALEZ-AGUILAR G.

Type of article: Article

Summary

Avocado fruits were individually wrapped in four low-density polyethylene films and one high-density polyethylene film, and kept at 5°C and 85% relative humidity for 4 weeks. Atmospheres were established by a passive and two semi-active methods. In the semi-active systems, CO2 or mixture of CO2 and nitrogen were introduced to the package immediately after sealing. Softening and weight loss were reduced by packaging, especially by using thicker films. Initial (semi-active) atmosphere modification reduced the accumulation of ethylene in the packages, but did not result in any additional benefits in regard to fruit softening and weight loss.

Details

  • Original title: Use of passive and semi-active atmospheres to prolong the postharvest life of avocado fruit.
  • Record ID : 2000-0241
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 31 - n. 7-8
  • Publication date: 1998

Links


See other articles in this issue (1)
See the source

Indexing