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Food Science and Technology International
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Development of a Dynamically Modified Atmosphere Storage System Applied to Avocados

Jose de J. Berrios

USDA-ARS-WRRC, 800 Buchanan Street, Albany, CA 94710, USA, jberrios{at}pw.usda.gov

The effectiveness of a new, dynamically modified atmosphere storage system (MASS) was evaluated and compared to a traditional, passively modified atmosphere storage system, as modified atmosphere packaging (MAP), for extending the shelf life of mature `Hass' avocados (Persea americana Mill.) at room temperature. MASS used impermeable containers (glass jars) and MAP used semi-permeable containers (low-density polyethylene bags). MASS consisted of a dynamic modification of the storage atmospheres by intermittently flushing atmospheric air through glass jars containing the avocado fruits. The glass jars were equipped with positive pressure release micro valves. MASS replaced about 70% of the oxygen consumed by the stored avocado fruits and vented out about 45% of the carbon dioxide accumulated during each air flushing cycle. Avocados stored under the MASS and MAP treatments remained firm and unripe after 232*h. Additionally, avocados stored under the MASS treatment exhibited longer shelf life and lower weight loss than those stored under the MAP treatment. MASS was compared to MAP to prove the use of MASS as a viable preservation technology and its potential application for extending the shelf life of avocados, as well as other fruits and vegetables, subjected to temporary storage and/or transportation in commercial gas impermeable type containers.

Key Words: modified atmosphere • storage system • preservation • avocado • shelf life

Food Science and Technology International, Vol. 8, No. 3, 155-162 (2002)
DOI: 10.1106/108201302026163
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[Abstract] [PDF]