DIFFERENT PACKAGING TREATMENTS FOR AVOCADO SHELF LIFE PROLONGATION | ||||
| Journal of Plant Production | ||||
| Article 13, Volume 28, Issue 8, August 2003, Page 6311-6319 PDF (7.39 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jpp.2003.244802 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| H. EI Zayat,; Fatma Ibrahim; H. Allam, | ||||
| Horticultural Research Institute, ARC | ||||
| Abstract | ||||
| Avocado fruits • Nabal variety • were collected in mid November, from a farm in berkash (Giza) and packaged hermetically (3 fruits in a bag. 20 x 30 cm), using high density polyethylene film (30 u), low density polyethylene film (301-1), PVC film (10 IJ), PELD + iron sachet inside the bag, and open bags for control. All avocado fruits were subjected to a usual ripening treatment (by calcium carbide), before being packaged. Half of the fruit packages was stored in ambient conditions (25-30'c), for 2 weeks. The other half was kept in cold store (10'c) for 4 weeks. After storage period, fruits were examined to evaluate their appearance and quality parameters. Packaged fruit retained generally their weight wilh a slight loss (2-3%) compared to control (3.5%). Quality of 2nd year fruil revealed to be superior 10 1$1 year fruits. They have higher T.S.S. oil content, and better taste notes compared to 1st year fruils. High density Polyethylene fruit packa~es gave: generally the best results. They have higher firmness values (8 Ib/in 1 $1 year· and 8.5 Ib/in2 2nd year). They have also a higher T.S.S. content (5.5% 1st year and 8.5% 2nd year), and a higher oil content (12.3% 1st year and 13.2%: 2nd year). Taste evaluation indicates also the superiority of these fruits packaged in PEHD. Other treatments yielded mixed results and addition of iron sachets was not very effective. Results indicate the importance of oil content as an indication to collect fruits at their highest level of this component, to have the highest quality avocado fruits. | ||||
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