Effects of Prestorage Dry and Humid Hot Air Treatments on the Quality, Triglycerides and Tocopherol Contents in ‘Hass’ Avocado Fruit

Abstract

Hass' avocado fruit were heated with dry (50% RH) or moist (95 % RH) forced air at 38C for 6 h and then stored at 5C and 85% RH for up to 8 weeks.Fruit were evaluated weekly for quality and for the content of three triglycerides and three tocopherols. Heated fruit had higher weight loss. The nonheated fruit and those heated with dry air displayed the best external quality. Fruit heated with dry air exhibited the best internal quality and the lowest chilling injury incidence. The respiration rate was more intense in fruit heated with moist air. Fruit firmness immediately afer harvest was 51 N, but decreased to less than 20 N at the end of the storage period in the three treatments. The analysis of triglycerides andtocopherols showed that the 1,2-Dilinoleil-3-Oleil-Glycerol and a-tocopherol were the most abundant compounds. Therefore, postharvest treatment with dty forced hot air before storage or transport reduces the incidence of chilling injury, and decreases quality deterioration in 'Hass ' avocado fruit.have been associated with the risk of suffering from degenerative diseases (Bramley et al. 2000).

Effect of maturity stage on the content of fatty acids and antioxidant activity of ‘Hass’ avocado

“…Unlike many other fruits, avocado's ripeness does not occur on the tree, but takes place several days after harvest (Ozdemir & Topuz, 2004). The postharvest ripening process is related to the amount of surrounding and endogenous ethylene, which increase the respiration rate (Ornelas & Yahia, 2004). During this process, avocado undergoes many physiological and biochemical changes, including biosynthesis and accumulation of pigments, lipids vitamins and antioxidants among others (Goulao & Oliveira, 2008).…”

Avocado: Its Processing and Uses

“…Soğuk hasarı avokadolarda >35°C gibi yüksek sıcaklıkların kısa vadeli uygulanması gibi ısıl şok ile kontrol edilebilir. Ayrıca bu durum kuru ve nemli hava uygulaması, kontrollü atmosferde depolama, 1-MCP uygulaması ve düşük sıcaklıklarda depolama gibi uygulamalar ile de önlenebilir [24,26,29,[33][34][35][36][37][38][39][40][41][42].…”

Extension of Avocado Fruit Postharvest Quality Using Non-Chemical Treatments

“…In addition to, alleviating CI symptoms, postharvest heat treatments can be applied for insect disinfestation, disease control and modifying fruit responses to cold [34]. In one study, CI of 'Hass' fruit was effectively suppressed using dry (50% RH) and moist (95% RH) forced air at 38 ºC for 6 h before storage (5 • C, 85% RH up to 8 weeks) [35]. Fruit heated with dry air exhibited the best internal quality and the lowest CI incidence [35].…”

“…In one study, CI of 'Hass' fruit was effectively suppressed using dry (50% RH) and moist (95% RH) forced air at 38 ºC for 6 h before storage (5 • C, 85% RH up to 8 weeks) [35]. Fruit heated with dry air exhibited the best internal quality and the lowest CI incidence [35]. However, the heat treatments induced higher weight loss and respiration rate ( Table 2).…”