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• W2185004394 abstract "The current storage temperature recommendation for avocado fruit Persea americana Mill. cv. Hass of 5 to 7C in California gives a maximum storage time of two to four weeks due to internal browning, caused by chilling injury (Cl), and softening. The postharvest response of mature avocado fruit to various storage conditions was studied to determine the' potential for extending their postharvest life. Fruit stored in air at 5C softened and developed severe Cl after nine weeks. Controlled atmosphere (CA) storage delayed softening and Cl, and retained good quality after nine weeks. Continuous ethylene exposure (1 or 10 ppm) in CA greatly increased softening and Cl. Carbon dioxide shock treatments (ranging from 10-30% for 3 days) were not effective in maintaining fruit quality. Avocado fruit (Persea americana Mill. cv. Hass) can be held successfully after harvest in cold storage for approximately 2 to 4 weeks. Optimum storage temperatures for avocado vary from 4.4C to 12.8C (Lutz and Hardenburg, 1968), depending on the cultivar. Storage time is limited by chilling injury and flesh softening. Chilling injury (Cl) of avocado occurs at temperatures required to arrest ripening. Ripening occurs rapidly at non-CI temperatures and results in soft fruit that are difficult to commercially handle (Eaks, 1976; and Arpaia et al., 1987). Experiments evaluating modified atmospheres for avocado were undertaken in the 1920's (Overholser, 1928, 1929). The effect of modification of the environment on avocado fruit respiration has been shown (Biale, 1946; and Young et al., 1962). Decreased oxygen and elevated carbon dioxide decreased the respiration rate and extended the time to reach the climacteric. Several investigators have shown that reduced oxygen and increased carbon dioxide prolonged storage but increased susceptibility to decay (Eksteen and Truter, 1985). The individual effects of low oxygen and high carbon dioxide on avocado fruit indicate a greater than additive effect of combined low oxygen and high carbon dioxide (Spalding and Reeder, 1975). High levels of ethylene in controlled atmospheres (CA) have been shown to have a negative impact on fruit quality (Hatton and Reeder, 1972). Beneficial effects of short term exposure to high carbon dioxide shock treatment followed by storage in air have been reported (Colin, 1984; Marcellin and Chaves, 1983; Truter and Eksteen, 1987). This" @default.
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• W2185004394 date "1992-01-01" @default.
• W2185004394 modified "2023-09-27" @default.
• W2185004394 title "Response of 'Hass' Avocado to Postharvest Storage in Controlled Atmosphere Conditions" @default.
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