Importance of cold chain maintenance and storage temperature to avocado ripening and quality (original) (raw)

Acta horticulturae

The South African avocado industry is export-based, with the majority of fruit exported to Europe. Fruit are cold-stored for a minimum of 28 days with a number of handling points in the cold chain. These breaks in the cold chain are thought to increase postharvest losses but have not been quantified. Fruit (‘Hass’) were harvested from Howick and subjected to a 9-h break in cold storage at 5, 10 or 20 days, or a delay of 24 h before cold storage to simulate shipping conditions from South Africa to Europe. Fruit were stored at 1 or 5.5°C for 28 days. After the storage period respiration, ethylene production, firmness, and fruit mass were measured and fruit quality assessed. Fruit only showed significant differences (P=0.05) in the physiological parameters on the first day after removal from cold storage, but fruit quality was severely reduced by breaking the cold chain. Storage temperature also had a significant effect on fruit quality. Storage at 5.5°C resulted in only having between...

Ripening physiology and quality of 'Hass' avocado (Persea americana Mill.) after cold storage at 1ºC

Journal of Horticultural Science and Biotechnology

The export of avocado (Persea americana Mill.) fruit into foreign markets has become a high priority for the South African industry due to increased competition in the European market. Some of these countries require phytosanitary treatment before access is granted. Cold disinfestation is the only suitable phytosanitary treatment available for avocado, but the fruit are generally considered to be sensitive to temperatures below approx. 5ºC. Phytosanitary disinfestation of South African avocados of acceptable fruit quality has been achieved by maintaining the pulp temperature below 2ºC for 28 d, but the effect on ripening physiology has not been determined. The effect of cold storage at 1ºC (air delivery temperature) on 'Hass' avocados with or without modified humidity packaging (MHP) for 28 d was examined. Compared to a conventional storage temperature of 5.5ºC for 28 d, fruit stored at 1ºC had significantly reduced rates of respiration and ethylene production, less softenin...

The effect of storage temperature on the quality of avocado fruits from different climatic zones

Potravinarstvo Slovak Journal of Food Sciences

Avocado is one of the most valuable products, as it is characterized by a high content of biologically active substances, including vitamins, mineral elements, fats, and dietary fibers. According to a complex of organoleptic and physicochemical indicators, the consumption properties of avocado fruits from different countries of origin, which are sold in Ukraine, have been investigated. Among the organoleptic indicators, the state of peel and pulp, taste, and smell has been determined according to the developed scoring scale. It has been established that the Haas type (Colombia) fruits have a light green pulp and a deep green peel that does not lag well behind the flesh, they are quite firm, the taste is watery, and there are no significant defects, the stem is not damaged. Haas (Israel) avocados had light green pulp and a brownish-black peel that separated from the flesh very well, with little evidence of pollination, a nice buttery flavour, and a nice texture. There is a slight pee...

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