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Prolongation de la durée de vie après récolte d'avocats grâce à l'utilisation des atmosphères passives et semi-actives.

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

Auteurs : YAHIA E. M., GONZALEZ-AGUILAR G.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Use of passive and semi-active atmospheres to prolong the postharvest life of avocado fruit.
  • Identifiant de la fiche : 2000-0241
  • Langues : Anglais
  • Source : Lebensm.-Wiss. Technol. - vol. 31 - n. 7-8
  • Date d'édition : 1998

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