Division of Postharvest Technology and Agricultural Engineering, ICAR - Indian Institute of Horticultural Research, Bangaluru, 560089, India.
Division of Fruit Crops, ICAR - Indian Institute of Horticultural Research, Bangaluru, 560089, India.
Plant Foods Hum Nutr. 2024 Sep;79(3):669-676. doi: 10.1007/s11130-024-01207-5. Epub 2024 Jul 6.
Avocado fruit is a rich source of phytonutrients such as vitamins, minerals, carotenoids, carbohydrates, polyphenols and unsaturated fatty acids. However, due to its climacteric nature, fruits are highly susceptible to storage temperature, resulting in poor shelf life and reduced quality. In the present study avocado fruits (Accession CHES-HA-I/I) were stored at different low temperatures (5, 9 and 12 °C with 90-95% relative humidity, RH) to identify optimum low temperature for cold storage. In a further experiment, avocado fruits were treated with 1-methylcyclopropene (1-MCP, 500 ppb) and chitosan (0.5%) to extend the shelf life with better fruit quality. The results showed that storage temperatures had significant effect on physiological, biochemical and antioxidant activities of fruits. Lower physiological loss in weight (PLW), reduced respiration and ethylene production, and higher carbohydrates, protein and fat content were recorded in fruits stored at 9 °C as compared to 12 °C. Similarly, maximum antioxidant properties in terms of free radical scavenging activity (FRSA) and ferric reducing ability of plasma (FRAP) was found in avocado fruits stored at 9 °C. It was also noticed that chilling injury was developed in fruits stored under 5 °C. In addition, exogenous application of 1-MCP significantly reduced respiration and ethylene production rate at 9 °C and extended the shelf life up to 42 days with better fruit quality and more antioxidant activities. However, chitosan treated and control fruits had shelf life up to 28 and 21 days respectively, with minimum nutritional content. From this study it is concluded that a storage temperature of 9 °C and 1-MCP treatment significantly enhanced the shelf life of avocado fruits with better fruit quality as compared to other storage temperatures (5 and 12 °C) and postharvest treatment (chitosan).
鳄梨果实是植物营养素的丰富来源，如维生素、矿物质、类胡萝卜素、碳水化合物、多酚和不饱和脂肪酸。然而，由于其呼吸跃变特性，果实对贮藏温度非常敏感，导致货架期短，质量下降。在本研究中，将鳄梨果实（品种 CHES-HA-I/I）贮藏在不同的低温（5、9 和 12°C，相对湿度 90-95%，RH）下，以确定低温贮藏的最佳温度。在进一步的实验中，用 1-甲基环丙烯（1-MCP，500ppb）和壳聚糖（0.5%）处理鳄梨果实，以延长货架期并保持更好的果实品质。结果表明，贮藏温度对果实的生理、生化和抗氧化活性有显著影响。与 12°C 相比，9°C 贮藏的果实生理失重（PLW）较低、呼吸和乙烯生成减少、碳水化合物、蛋白质和脂肪含量较高。同样，在 9°C 贮藏的鳄梨果实中，自由基清除活性（FRSA）和血浆铁还原能力（FRAP）的最大抗氧化性能也得到了提高。此外，在 5°C 贮藏的果实中也出现了冷害。此外，在 9°C 下，外源应用 1-MCP 可显著降低呼吸和乙烯生成速率，并将货架期延长至 42 天，同时保持果实品质更好、抗氧化活性更高。然而，壳聚糖处理和对照果实的货架期分别为 28 和 21 天，营养含量最低。综上所述，与其他贮藏温度（5 和 12°C）和采后处理（壳聚糖）相比，9°C 贮藏温度和 1-MCP 处理可显著延长鳄梨果实的货架期，保持果实品质更好。
