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Food Science and Technology International
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Notes

Note. Effect of Storage Temperature on the Shelf Life of Hass Avocado (Persea Americana)

K. Perez

J. Mercado

H. Soto-Valdez

Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo, A.C., Carretera a La Victoria km 0.6, Hermosillo, Sonora, 83000 Méxicohsoto{at}cascabel.ciad.mx

The effect of storage temperature on the shelf life, weight loss, respiration rate and ethylene production of Hass avocado (Persea americana Mill) was studied. Two batches of green mature avocado fruits, classified as ‘‘super extra’’ were stored at 10 and 20 C (first batch) and at 7 and 25 C (second batch). The avocado shelf lives were 22, 8, 32 and 6 days at 10, 20, 7 and 25 C, respectively. Based on the data of the first assay Q10 was calculated as 2.75, with this value the predicted shelf life at 7 and 25 C were 29.8 and 4.8 days, respectively. That meant shelf life was underestimated 7 and 20% at 7 and 25 C, respectively. Weight loss was linear at both the storage temperatures, it was 4.3% in fruits at 20 C for 8 days and 3.0% at 10 C for 22 days. The maximum CO2 production at 20 C was reached during the second day of storage, while at 10 C it was reached at the 17th day (176.17 15.98 and 74.73 7.32 mL/kg h, respectively). The maximum ethylene production at 20 C was reached the second day of storage, and at 10 C the 6th day (239.06 54.55 and 28.00 8.12 mL/kg h, respectively).

Key Words: avocado • Persea americana • Hass • ethylene • shelf life • Q10

Food Science and Technology International, Vol. 10, No. 2, 73-77 (2004)
DOI: 10.1177/1082013204043763
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