1991•Unpublished venueRequires access
EFFECT OF MODIFIED ATMOSPHERES ON INTERNAL PHYSIOLOGICAL BROWNING OF FUERTE AVOCADOS
A.B. Truter, J. G. M. Cutting, J.P. Bower, S.J. van Eeden
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Abstract
Fuerte avocados were stored under controlled atmosphere (CA), modified atmosphere (CO2 shock) and regular atmosphere (RA) conditions for four weeks. Prior to, during and after storage samples were analysed for PPO activity and ABA content. Both PPO activity and ABA content were lowest in ripe CO2 shock treated fruit, which indicated that these fruit may have been subjected to lower post-harvest stress than fruit from the other treatments. PPO acitivity was highest in ripe CA treated fruit, but these fruit had the lowest incidence of physiological browning. The highest incidence of physiological browning was found in control fruit. CO2 shock can extend the storage life and maintain the quality of avocados, because it decreases the potential of postharvest disorder development and is relatively easy to apply.