Extension of Avocado Fruit Postharvest Quality Using Non-Chemical Treatments

Abstract

Developing postharvest management techniques using environmentally friendly and non-chemical approaches is key to extending the shelf life of avocados in a safer and health conscious manner. Avocados are prone to postharvest deterioration caused by mechanical damage, chilling injury, soft landing, uneven ripening and decay. Among the different cultivars of avocados commercially grown worldwide, the ‘Hass’ variety continues to be the most predominant due to its nutty flavour and functional properties. Most of the literature on postharvest decay and disorders affecting avocado fruit quality during storage and marketing is dedicated to the Hass avocado. Some of these postharvest problems are unique to the ‘Hass’ avocado can possibly be controlled by simply investing more research into other cultivars. These postharvest losses can be significantly controlled using eco-friendly technologies, such as modified atmosphere, physical heat treatments and most importantly investing in natural biodegradable products with naturally inherent antimicrobial properties. Thus, this review includes the recent research-based information on the use of non-chemical treatments on the improvement of fruit health and quality.

Quality Evaluation of the Ready-to-Eat Avocado cv. Hass

“…The acceptability of flesh firmness and the consumer intent to purchase are related to the buttery and creamy consistency and, consequently, to the maintenance of high levels of fatty acids [ 12 ]. Like other exotic fruits, avocados are transported from the main growing countries (Latin America, the Caribbean, and South Africa) to European markets when they are unripe to avoid injury, product losses, and mechanical damage [ 13 ], but to achieve consumer satisfaction, pulp-ripening procedures are required and necessary [ 14 ]. As recently reported by Mpai and Sivakumar [ 15 ], the time necessary to reach the ready-to-eat stage differs as a function of the variety.…”

Image Analysis Reveals That Lenticel Damage Does Not Result in Black Spot Development but Enhances Dehydration in Persea americana Mill. cv. Hass during Prolonged Storage

“…Black spot has been confused with chilling injury. Contrary to chilling injury disorder that involves external (e.g., skin pitting and blackening) and internal (e.g., flesh browning, grey pulp, pulp spot and vascular browning) symptoms [28,29], black spot disorder in Hass avocado skin only compromises the skin and not the mesocarp. Previous works have reported methyl jasmonate (MJ) application as effective treatment to control chilling injury in avocados including Hass [30], but unpublished results of our group to control black spot development after prolonged storage using early applications of MeJA did not result in a reduction of this black spot disorder in avocado, confirming black spot is not a chilling injury disorder.…”

Non-Chemical Treatments for the Pre- and Post-Harvest Elicitation of Defense Mechanisms in the Fungi–Avocado Pathosystem

“…The mode of action of silicon is based on forming a layer under the cuticle. This is due to the attraction of silicon to the organosilicon compounds that are firmly attached to the cell wall, forming an amorphous layer of silicate of 2.5 µm immediately under the cuticle (0.1 µm) on avocado exocarp fruit [83,84]. This layer inhibits the penetration of C. gloeosporioides and makes the cell less susceptible to the degradative enzymes of the cell wall excreted by the pathogen.…”