This Article Full Text (PDF) References Alert me when this article is cited Alert me if a correction is posted Citation Map Services Email this article to a friend Similar articles in this journal Alert me to new issues of the journal Add to Saved Citations Download to citation manager Request Permissions Request Reprints Add to My Marked Citations Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Citing Articles via Scopus Google Scholar Articles by Valle-Guadarrama, S. Articles by Espinosa-Solares, T. Search for Related Content Social Bookmarking                         What's this?

Skin Permeance and Internal Gas Composition in `Hass' Avocado (Persea americana Mill.) Fruits

Program of Plant Physiology, Institute of Genetic Resources and Productivity, Postgraduate College, Mexico-Texcoco km 36.5, Montecillos, 56230, Mexico, Mexico, svalle{at}taurus1.chapingo.mx, Program of Food Research, Department of Agroindustrial Engineering, Autonomous University of Chapingo (UACh), Mexico-Texcoco km 38.5, P.O. Box 161, Chapingo, 56230, Mexico, Mexico

C. Saucedo-Veloz

Program of Plant Physiology, Institute of Genetic Resources and Productivity, Postgraduate College, Mexico-Texcoco km 36.5, Montecillos, 56230, Mexico, Mexico

C.B. Peña-Valdivia

Program of Plant Physiology, Institute of Genetic Resources and Productivity, Postgraduate College, Mexico-Texcoco km 36.5, Montecillos, 56230, Mexico, Mexico

J.J.E. Corrales-García

Program of Food Research, Department of Agroindustrial Engineering, Autonomous University of Chapingo (UACh), Mexico-Texcoco km 38.5, P.O. Box 161, Chapingo, 56230, Mexico, Mexico

S.H. Chávez-Franco

Program of Plant Physiology, Institute of Genetic Resources and Productivity, Postgraduate College, Mexico-Texcoco km 36.5, Montecillos, 56230, Mexico, Mexico

T. Espinosa-Solares

Program of Food Research, Department of Agroindustrial Engineering, Autonomous University of Chapingo (UACh), Mexico-Texcoco km 38.5, P.O. Box 161, Chapingo, 56230, Mexico, Mexico

The gas skin permeance and the internal atmosphere composition of `Hass' avocado (Persea americana Mill.) fruits were evaluated during the ripening period by using surface chambers. Plant material was harvested at physiological maturity at Uruapan, Michoacan, Mexico, in November of 2001. Storage was conducted under natural atmosphere at 20°C and 81% RH; the physiological stages were expressed in terms of ethylene internal partial pressures and pulp firmness. The climacteric onset occurred at 18.2 N and the peak was reached at 5.0 N. The interñal partial pressure decreased consistently for O₂ while for CO₂ increased. This result suggested that the resistance to gas exchange imposed by skin caused that O₂ taken up was not enough to supply fruit requirements and also that CO₂ was produced faster than the rate at which it was given off to ambient. It was found that skin permeance to O₂ and CO₂ could vary during ripening period and that avocado skin was more permeable to O₂ than to CO₂ with a 1.7:1 ratio. Surface chambers were useful to determine internal concentrations and gas skin permeance, but care must be taken to select the best sampling procedure to allow getting accurate values of these parameters.

Key Words: Persea americana Mill • avocado • permeance • modified atmosphere storage

Food Science and Technology International, Vol. 8, No. 6, 365-373 (2002)
DOI: 10.1106/108201302031477


CiteULike    Complore    Connotea    Del.icio.us    Digg    Reddit    Technorati    Twitter    What's this?

This article has been cited by other articles:

				S. Valle-Guadarrama, C. Saucedo-Veloz, C. B. Pena-Valdivia, J. J.E. Corrales-Garcia, and S. H. Chavez-Franco Aerobic-Anaerobic Metabolic Transition in 'Hass' Avocado Fruits Food Science and Technology International, December 1, 2004; 10(6): 391 - 398. [Abstract] [PDF]