ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Prolonging the duration of cold storage and marketing of Hass avocado fruits by treatment with high concentrations of CO2.

Saucedo Veloz, C.; Aceves Vega, E.; Mena Nevarez, G.;

Proceedings of the Interamerican Society for Tropical Horticulture Year: 1991 Vol: 35 Pages: 297-303 Ref: 6 ref.

1991

บทคัดย่อ

Hass avocado fruits harvested at physiological maturity were stored at 2 or 5 deg C for up to 6 weeks, followed by 4 days at 20 deg . Samples from each storage temperature were treated with CO2 (20% CO2 for 7 days immediately after storage or 20% CO2 applied over 24 h once per week); control fruits were not treated with CO2. One sample of fruits was stored continuously at 20 deg without CO2 treatment. Fruits stored at 20 deg had a storage life of 11 days. Both CO2 treatments maintained fruit texture during storage and delayed fruit ripening measured after 2, 4 and 6 weeks of cold storage. CO2 treatment for 7 days gave better results than intermittent CO2 treatment during the first 4 weeks of cold storage; however, after 6 weeks' storage at 2 deg fruit quality was better in fruits with intermittent CO2 treatment than with CO2 treatment for 7 days. Fruits stored for 6 weeks at 5 deg developed excessive softening, browning and storage rots during the ripening period at 20 deg ; fruits stored at 2 deg for 6 weeks were of better quality.