Olivares Daniela, Ulloa Pablo A, Vergara Cristina, Hernández Ignacia, García-Rojas Miguel Ángel, Campos-Vargas Reinaldo, Pedreschi Romina, Defilippi Bruno G
Instituto de Investigaciones Agropecuarias, INIA-La Platina, Santa Rosa 11610, Santiago 8831314, Chile.
Facultad de Ciencias Agronómicas y de los Alimentos, Escuela de Agronomía, Pontificia Universidad Católica de Valparaíso, Calle San Francisco s/n, Quillota 2260000, Chile.
Plants (Basel). 2024 May 24;13(11):1455. doi: 10.3390/plants13111455.
During ripening, 'Hass' avocado skin changes from green to purple/black. Low-temperature storage with a controlled atmosphere (CA) is the most widely used method for avocado storage; however, few studies have simulated this technology and considered the days of regular air (RA) storage prior to CA storage. Herein, the effect of delaying the storage of 'Hass' avocado (>30% dry matter) in a CA was examined. Long-term storage conditions (5 °C for 50 days) corresponded to (i) regular air storage (RA), (ii) CA (4 kPa O and 6 kPa CO) and (iii) 10 days in RA + 40 days in a CA and (iv) 20 days in RA + 30 days in a CA. Evaluations were performed during storage and at the ready-to-eat (RTE) stage. Skin color remained unchanged during storage, but at the RTE stage, more color development was observed for fruits stored under CA conditions, as these fruits were purple/black (>50%). At the RTE stage, the anthocyanin content increased, and compared to fruit under RA, fruit under a CA contained a five-fold greater content. A 20-day delay between harvest and CA storage increased the fruit softening rate and skin color development after cold storage, reducing the effectiveness of CA as a postharvest technology for extending storage life.
在成熟过程中，“哈斯”牛油果的果皮会从绿色变为紫黑色。低温气调贮藏是牛油果贮藏中应用最广泛的方法；然而，很少有研究模拟这项技术并考虑在气调贮藏之前进行常规空气贮藏的天数。在此，研究了延迟“哈斯”牛油果（干物质含量>30%）气调贮藏的效果。长期贮藏条件（5℃贮藏50天）包括：（i）常规空气贮藏（RA），（ii）气调贮藏（4 kPa氧气和6 kPa二氧化碳），（iii）10天常规空气贮藏+40天气调贮藏，以及（iv）20天常规空气贮藏+30天气调贮藏。在贮藏期间和即食（RTE）阶段进行评估。贮藏期间果皮颜色保持不变，但在即食阶段，气调贮藏条件下贮藏的果实颜色变化更明显，因为这些果实呈紫黑色（>50%）。在即食阶段，花青素含量增加，与常规空气贮藏的果实相比，气调贮藏的果实花青素含量高出五倍。采收与气调贮藏之间延迟20天会提高果实冷藏后的软化速率和果皮颜色变化程度，降低气调作为延长贮藏寿命的采后技术的有效性。
