ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Influence of postharvest temperatures and the rate of fruit ripening on internal postharvest rots and disorders of New Zealand 'Hass' avocado fruit.

Hopkirk, G.; White, A.; Beever, D. J.; Forbes, S. K.;

New Zealand Journal of Crop and Horticultural Science Year: 1994 Vol: 22 Issue: 3 Pages: 305-311 Ref: 15 ref.

1994

บทคัดย่อ

ABSTRACT

Postharvest rots and internal disorders of avocado cv. Hass fruits develop during the latter stages of fruit ripening, with symptoms first appearing when fruits are minimally ripe but often becoming quite severe before the fruits are oversoft. Harvested fruits ripened at 20 deg C and assessed at the same stage of ripeness, just before the flesh became oversoft, had fewer postharvest rots if they had been previously stored at 4 or 6 deg , than if they had been stored at either lower or higher temperatures. Postharvest rots and disorders increased with increased length of storage. Fruits failed to ripen properly at 30 deg . Even at 25 deg (a temperature typically experienced by fruits exported from New Zealand), the level of postharvest rots and disorders was greater than in fruits ripened at 20 deg . Best final quality was obtained with fruits cool-stored at 6 deg and then ripened at 15 deg . However, for fruits ripened at approx equal to 25 deg final quality was better if the fruits were not coo

l-stored but held at a temperature closer to the final ripening temperature. Fruits from a single orchard block, harvested, cool-stored and ripened together, individually reached minimum eating ripeness over an 8-day period. Fruits which ripened earliest had the fewest rots and disorders, with later ripening fruits typically having high levels of postharvest rots and internal browning.