Modified atmosphere storage and transport of avocados what does it mean

Stored avocado fruit often show an unacceptable incidence of storage disorders. Modification of the storage atmosphere is known to alter disorder incidence, but the manner in which the treatments affect the polyphenol oxidase (PPO) browning mechanism is unknown, making research into improved storage techniques arbitrary. The effect of controlled atmosphere, CO2 shock and normal atmosphere storage and PPO activity was evaluated. Fuerte fruits were stored for 28 days at 5,5°C, under 2 per cent oxygen, 10 per cent carbon dioxide (controlled atmosphere); 25 per cent carbon dioxide for three days, commencing one day after harvest, followed by normal atmosphere (CO2 shock) and normal atmosphere (control), in addition, the effect of postharvest fruit moisture loss on storage disorders was evaluated. All treatments showed a lower incidence of physiological disorders than the control. PPO activity was lowest in the C02 shock and highest in controlled atmosphere fruit Total phenols tended to be lower in C02 shock fruit as compared to other treatments. However, controlled atmosphere fruits were in a physiological state similar to that at harvest, after 28 days of storage. The economic implications of controlled atmosphere storage are discussed.