Kassim Alaika, Workneh Tilahun Seyoum
School of Engineering, Bioresources Engineering, University of KwaZulu-Natal, Pietermaritzburg, Private Bag X01, Scottsville, 3209, South Africa.
Heliyon. 2020 Jun 30;6(6):e04234. doi: 10.1016/j.heliyon.2020.e04234. eCollection 2020 Jun.
The purpose of this study was to investigate the influence of postharvest treatments on the shelf life of avocado. The experimental design consists of pre-packaging (hot water and wax), packaging (low-density polyethylene and biodegradable films), and storage temperatures (ambient and cold storage), which was arranged in a randomized complete block design with three replications. The effects of combined postharvest treatments on the changes in the physical, chemical, and sensory quality of 'Hass' avocados during a 28-day cold chain simulation were evaluated. The quality parameters evaluated included puree viscosity, moisture content, dry matter, pH, total soluble solids, total titratable acid and subjective quality attributes. Storage conditions significantly (P ≤ 0.05) affected the measured parameters. Cold chain conditions (5.5 °C for two days, 5 °C for six days and 4.5 °C for 20 days at 95% relative humidity) offered the most significant benefit in maintaining higher fruit quality. The combination of a wax coating, low-density polyethylene packaging, and cold chain conditions was beneficial in delaying ripening by approximately two weeks with minimum changes in moisture content (9.5%) and TSS (19.0%) and viscosity. Cold storage is essential in improving the shelf life and maintaining the quality of avocado fruits during export.
本研究的目的是调查采后处理对鳄梨货架期的影响。实验设计包括预包装（热水和打蜡）、包装（低密度聚乙烯和可生物降解薄膜）以及储存温度（常温储存和冷藏），采用随机完全区组设计，重复三次。评估了采后联合处理对“哈斯”鳄梨在28天冷链模拟过程中物理、化学和感官品质变化的影响。评估的品质参数包括果泥粘度、水分含量、干物质、pH值、总可溶性固形物、总可滴定酸和主观品质属性。储存条件对所测参数有显著影响（P≤0.05）。冷链条件（在95%相对湿度下，先在5.5℃储存两天，再在5℃储存六天，最后在4.5℃储存20天）在保持较高果实品质方面益处最为显著。蜡涂层、低密度聚乙烯包装和冷链条件相结合，有利于将成熟延迟约两周，水分含量（9.5%）、总可溶性固形物（19.0%）和粘度变化最小。冷藏对于延长鳄梨果实的货架期和在出口期间保持其品质至关重要。
