Response of 'Hass' Avocado to Postharvest Storage in Controlled Atmosphere Conditions
The current storage temperature recommendation for avocado fruit Persea americana Mill. cv. Hass of 5 to 7C in California gives a maximum storage time of two to four weeks due to internal browning, caused by chilling injury (Cl), and softening. The postharvest response of mature avocado fruit to various storage conditions was studied to determine the' potential for extending their postharvest life. Fruit stored in air at 5C softened and developed severe Cl after nine weeks. Controlled atmosphere (CA) storage delayed softening and Cl, and retained good quality after nine weeks. Continuous ethylene exposure (1 or 10 ppm) in CA greatly increased softening and Cl. Carbon dioxide shock treatments (ranging from 10-30% for 3 days) were not effective in maintaining fruit quality.