Articles
REDUCTION OF CHILLING INJURY SYMPTOMS OF STORED AVOCADO FRUIT BY PRESTORAGE TREATMENT WITH HIGH NITROGEN ATMOSPHERE
Article number
343_57
Pages
251 – 256
Language
Abstract
Prestorage treatment with high N2 atmosphere of avocado fruit cv.
Fuerte for 24 hr at 17C, significantly reduced chilling injury symptoms after cold storage at 2C. Fruit softening was also delayed by this treatment.
The treated fruits had lower respiration and ethylene production during the cold storage and shelf life.
The ion leakage was significantly lower in the treated ones, while the reducing power expressed as total SH-groups found in the tissue was higher in the treated ones.
The amount of chlorophyll extracted from the peel of fruits was found to be negatively correlated with the severity of the chilling injury.
Application of N2 pretreatments before storage which delay fruit ripening and reduce chilling injury can extend avocado’s storage life.
Fuerte for 24 hr at 17C, significantly reduced chilling injury symptoms after cold storage at 2C. Fruit softening was also delayed by this treatment.
The treated fruits had lower respiration and ethylene production during the cold storage and shelf life.
The ion leakage was significantly lower in the treated ones, while the reducing power expressed as total SH-groups found in the tissue was higher in the treated ones.
The amount of chlorophyll extracted from the peel of fruits was found to be negatively correlated with the severity of the chilling injury.
Application of N2 pretreatments before storage which delay fruit ripening and reduce chilling injury can extend avocado’s storage life.
Publication
Authors
E. Pesis, R. Marinansky, G. Zauberman, Y. Fuchs
Keywords
Online Articles (90)