Authors:

Abstract

Fruits of avocado var. Pollock, harvested at physiologically matured stage, were pressure infiltrated with four concentrations of aqueous solutions of CaCl2 (0%, 2%, 4% and 6%) at 250 mmHg pressure with a view of improving the shelf-life and quality. Fruits were assessed for firmness, ascorbic acid, and total Ca in peel and flesh. Postharvest pressure infiltration of CaCl2 extended the storage life and slowed down the ripening process of avocado. Ripening of fruits was delayed for 2-3 days with pressure infiltration of CaCl2 compared with untreated fruits, while treated fruits maintained considerable quantity of ascorbic acid at ripened stage. Sensory evaluation revealed that there were no significant differences among treatments for sweetness, color, odor and hardness of fruits.

DOI: http://dx.doi.org/10.4038/jas.v8i2.5738

The Journal of Agricultural Sciences, 2013, vol.8, no2 p.70-75

Keywords: Avocado, Persia americana, Mill, Pressure infiltration, Calcium chloride, Postharvest treatment, Shelf life, Sensory evaluation