Note: Effect of Storage Temperature on the Shelf Life of Hass Avocado (Persea americana)
- Autores: H. Soto Valdez, K. Pérez, Jesús Mercado Blanco
- Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 10, Nº 2, 2004, págs. 73-78
- Idioma: inglés
- Títulos paralelos:
- Nota: efecto de la temperatura de almacenamiento sobre la durabilidad del aguacate Hass (Persea americana)
- Texto completo no disponible (Saber más ...)
-
Resumen
The effect of storage temperature on the shelf life, weight loss, respiration rate and ethylene production of Hass avocado (Persea americana Mill) was studied. Two batches of green mature avocado fruits, classified as "super extra" were stored at 10 and 20 ºC (first batch) and at 7 and 25 ºC (second batch). The avocado shelf lives were 22, 8, 32 and 6 days at 10, 20, 7 and 25 ºC, respectively. Based on the data of the first assay sub 10 was calculated as 2.75, with this value the predicted shelf life at 7 and 25 ºC were 29.8 and 4.8 days, respectively. That meant shelf life was underestimated 7 and 20% at 7 and 25 ºC, respectively. Weight loss was linear at both the storage temperatures, it was 4.3% in fruits at 20 ºC for 8 days and 3.0% at 10 ºC for 22 days. The maximum CO2 production at 20 ºC was reached during the second day of storage, while at 10 ºC it was reached at the 17th day (176.17 ± 15.98 and 74.73 ± 7.32 mL/kg h, respectively). The maximum ethylene production at 20 ºC was reached the second day of storage, and at 10 ºC the 6th day (239.06 ± 54.55 and 28.00 ± 8.12 micro L/kg h, respectively). (A)
