ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Avocado and guava fruits are sensitive to insecticidal MA and/or heat.

Yahia, E. M.;

Postharvest Horticulture Series - Department of Pomology, University of California Year: 1997 Issue: No. 15 Pages: 132-136 Ref: 23 ref.

1997

บทคัดย่อ

Avocado and guava fruits were held in anaerobic (insecticidal) modified atmosphere (MA, less than or equal to 0.5% O2, more than or equal to 50% CO2, balance N2) or subjected to heat treatment (dry hot air at 44-48 deg C for 60 min, 40-52 deg for 210-240 min or 38 deg for 390-480 min) in air or in MA. Both fruits tolerated insecticidal MA at ambient temperature for only one day. Both fruits were very sensitive to heat, either in air or in MA. High temperatures of up to 46 deg for up to 60 min, alone or in combination with MA, caused excessive softening and skin injury in guava. In most cases, injury was evident immediately after removal from treatment. Compared with guavas, avocados were relatively less sensitive to heat, but appeared to be as sensitive to insecticidal MA. Injury due to heat or a combination of heat with insecticidal MA in avocados appeared as skin and pulp discoloration, and failure to ripen. It is concluded that insecticidal MA, alone or in combination with heat, is unlikely t

o be suitable for use as a quarantine treatment for avocado and guava fruits.