scholarly journals Biochemical Bases for Controlled-atmosphere Effects on Reducing Chilling Injury of `Hass' Avocado Fruit

HortScience ◽  
1995 ◽  
Vol 30 (4) ◽  
pp. 809E-809
Author(s):  
Dana F. Faubion ◽  
Adel A. Kader
Keyword(s):  
Fatty Acid ◽  
Chilling Injury ◽  
Controlled Atmosphere ◽  
Ripe Fruit ◽  
Steryl Esters ◽  
Fatty Acid Unsaturation ◽  
Avocado Fruit ◽  
Steryl Glycoside ◽  
Flesh Browning ◽  
Hass Avocado

California-grown `Hass' avocado fruit were stored at 5C, in air or a controlled atmosphere (CA) of 2% oxygen and 5% carbon dioxide. Fruit were evaluated at 0, 2, 4, 6, 8, 10, and 12 weeks, both immediately upon removal from storage and after ripening at 20C. Severe chilling injury (flesh browning) developed in the airstored fruit after 6 weeks, while only moderate symptoms were observed in CA-stored avocado fruit after 12 weeks. Lipid peroxidation breakdown products increased during storage and ripening in both air and CA treatments. Sterols, steryl esters, steryl glycosides, glycolipids, and phospholipids were analyzed. Quantity of acylated steryl glycoside in ripe fruit changed from 34 nmoles initially, to 51 or 27 nmoles after 6 weeks at 5C in air or CA, respectively. Glycolipid fatty acid unsaturation in air-stored fruit decreased with the development of chilling injury. Fatty acid unsaturation in phospholipids (phosphatidylinositol, phosphatidylcholine, phosphatidylglycerol, and phosphatidylethanolamine) of air-stored avocados decreased with the development of chilling injury. CA storage delayed the development of chilling injury and the loss of fatty acid unsaturation.

scholarly journals 714 PB 394 CHANGES IN AVOCADO FRUIT MEMBRANE LIPIDS DURING CONTROLLED ATMOSPHERE STORAGE AND RIPENING

HortScience ◽  
1994 ◽  
Vol 29 (5) ◽  
pp. 535d-535
Author(s):  
Dana F. Faubion ◽  
Adel A. Kader
Keyword(s):  
Carbon Dioxide ◽  
Membrane Lipids ◽  
Saturated Fatty Acids ◽  
Chilling Injury ◽  
Controlled Atmosphere ◽  
Sterol Esters ◽  
Controlled Atmosphere Storage ◽  
Avocado Fruit ◽  
Hass Avocado ◽  
Atmosphere Storage

California grown `Hass' avocado fruit were stored at 5C, in air or a controlled atmosphere (CA) of 2% oxygen and 5% carbon dioxide. Fruit were evaluated at 0, 3, 6, and 10 weeks, both immediately upon removal from storage and after 5 days at 20C. Severe chilling injury developed in the air-stored fruit after six weeks, while only moderate symptoms were observed in CA stored avocado fruit after 10 weeks. Lipid peroxidation breakdown products increased during storage and ripening in both air and CA treatments. Sterols, sterol esters, glycolipids, and phospholipids were analyzed. There was a shift in composition during storage towards increasingly saturated fatty acids. The fatty acid shift was greater in air, than in CA stored fruit. Results will be discussed concerning their relevance to chilling injury development.

DYNAMIC CONTROLLED ATMOSPHERE STORAGE OF NEW ZEALAND-GROWN 'HASS' AVOCADO FRUIT

2010 ◽  
pp. 47-54 ◽  
Author(s):  
J. Burdon ◽  
N. Lallu ◽  
G. Haynes ◽  
P. Pidakala ◽  
D. Billing ◽  
...  
Keyword(s):  
New Zealand ◽  
Controlled Atmosphere ◽  
Controlled Atmosphere Storage ◽  
Avocado Fruit ◽  
Hass Avocado ◽  
Atmosphere Storage

scholarly journals Avoiding Chilling Damage in ‘Hass’ Avocado Fruit by Controlled Atmosphere Storage at Higher Temperature

HortScience ◽  
2017 ◽  
Vol 52 (8) ◽  
pp. 1107-1110 ◽  
Author(s):  
Jeremy Burdon ◽  
David Billing ◽  
Paul Pidakala
Keyword(s):  
Skin Color ◽  
Storage Temperature ◽  
Persea Americana ◽  
Controlled Atmosphere ◽  
Storage Duration ◽  
Avocado Fruit ◽  
Significant Difference ◽  
Chilling Damage ◽  
Hass Avocado ◽  
Atmosphere Storage

Sea-freight distribution of ‘Hass’ avocado (Persea americana) is by refrigerated containers, sometimes supplemented by controlled atmosphere (CA). With both refrigeration and CA prolonging the storage life of the fruit, there is a question as to whether the technologies can be traded. That is, by using CA at warmer temperatures to extend storage without the risk of chilling damage. In this project, the potential to avoid chilling damage by storing fruit at 7 °C in 2% O2/2% CO2 CA instead of 5 °C in 2% O2/2% CO2 CA or air has been investigated for fruit stored for 4 or 6 weeks. Increasing the storage temperature from 5 °C to 7 °C did not affect the quality of fruit immediately out of CA storage, with no significant difference in skin color, firmness, or skin disorders. Both CA storage regimes, at 5 °C or 7 °C, resulted in better fruit quality than for fruit that had been stored in air at 5 °C. Overall, CA at 7 °C was less effective at retarding the progression of ripening in storage than CA at 5 °C, although after 4 weeks of storage, fruit from both CA regimes took longer to ripen than the air-stored fruit. After 6 weeks of storage, there was no difference in ripening time between fruit that had been stored in CA at 7 °C or in air at 5 °C, with fruit that had been in CA at 5 °C still taking longest to ripen. However, the incidence of diffuse flesh discoloration (DFD) in the air-stored fruit was high compared with that in fruit from CA at 7 °C or 5 °C. The main negative aspect to storing fruit in CA at 7 °C rather than at 5 °C was the higher incidence of rots in ripe fruit. While it was lower in the air-stored fruit, the incidence in fruit that had been stored in CA at 7 °C tended to be higher than that of the fruit stored in CA at 5 °C. It therefore appears that the potential for using CA at slightly higher temperatures to avoid chilling damage rests on the storage duration required and the risk of rots in the fruit.

scholarly journals Temperature and Carbon Dioxide Interactions on Quality of Controlled Atmosphere-stored ‘Empire’ Apples

HortScience ◽  
2010 ◽  
Vol 45 (11) ◽  
pp. 1708-1712 ◽  
Author(s):  
C.B. Watkins ◽  
F.W. Liu
Keyword(s):  
Storage Temperature ◽  
Chilling Injury ◽  
Storage Conditions ◽  
Controlled Atmosphere ◽  
Partial Pressures ◽  
Soft Fruit ◽  
Flesh Browning ◽  
Mineral Concentrations ◽  
Atmosphere Storage ◽  
Storage Temperatures

The storage potential of ‘Empire’ apples [Malus ×sylvestris (L.) Mill. var. domestica (Borkh.) Mansf.] in controlled atmosphere storage has been studied. Fruit were treated with a range of partial pressures of CO2 (pCO2) from 0 to 5 kPa at storage temperatures of 0, 0.5, and 3 °C. The predominant storage disorders that developed were external CO2 injury, flesh browning (chilling injury), senescent breakdown (soft flesh browning), and core browning. All disorders except external CO2 injury increased with longer storage periods. The incidence of external CO2 injury was usually greater with higher storage temperature, whereas flesh browning was worst at lower storage temperatures and senescent breakdown was higher at warmer storage temperatures. The effect of storage temperature on core browning was not consistent. External CO2 injury, flesh browning, and core browning incidences were higher with increasing pCO2, especially above 2 kPa. Flesh firmness was lowest at warmer storage temperatures and in the absence of CO2. Orchard to orchard variation for all factors was high. Relationships of disorders with mineral concentrations were specific to disorder and storage conditions. The results suggest that ‘Empire’ should be stored at 1 to 2 °C, reflecting a compromise between risk of flesh browning at 0 °C and risk of senescent breakdown and unacceptably soft fruit at 3 °C and that pCO2 should be maintained below 2 kPa and closer to 1 kPa.

scholarly journals Reduction of Chilling Injury in Stored `Hass' Avocado Fruit by 38 °C Water Treatments

HortScience ◽  
1997 ◽  
Vol 32 (7) ◽  
pp. 1247-1251 ◽  
Author(s):  
Allan B. Woolf
Keyword(s):  
Electrolyte Leakage ◽  
Chilling Injury ◽  
Persea Americana ◽  
Hot Water ◽  
Skin Tissue ◽  
Heat Treated ◽  
Avocado Fruit ◽  
Temperature Damage ◽  
Hass Avocado ◽  
Water Treatments

`Hass' avocado (Persea americana Mill.) fruit were heat treated in water at 38 °C for 0 to 120 minutes, and stored at 0.5 °C for up to 28 days. After storage, fruit were ripened at 20 °C and their quality evaluated. External chilling injury (CI) developed during storage in nonheated fruit. Skin (exocarp) sectioning showed that browning developed from the base of the exocarp, and with longer storage, this browning moved outwards toward the epidermis. Longer durations of hot water treatment (HWT) progressively reduced CI; 60 minutes was the optimal duration that eliminated external CI, while best maintaining fruit quality. Concomitantly, electrolyte leakage of heated skin tissue increased ≈70% during storage, whereas electrolyte leakage of nonheated skin tissue increased ≈480% over the same period. Thus, significant protection was conferred by HWTs against low temperature damage to avocados and these effects are reflected in the morphology and physiology of the skin tissue.

scholarly journals Lipid Changes in Mature-green Tomatoes during Ripening, during Chilling, and after Rewarming subsequent to Chilling

1994 ◽  
Vol 119 (5) ◽  
pp. 994-999 ◽  
Author(s):  
Bruce D. Whitaker
Keyword(s):  
Fatty Acid ◽  
Lycopersicon Esculentum ◽  
Lipid Composition ◽  
Total Sterol ◽  
Sterol Composition ◽  
Detectable Level ◽  
Pigment Content ◽  
Free Sterols ◽  
Steryl Esters ◽  
Fatty Acid Unsaturation

Lipid composition and pigment content were determined in pericarp of `Pik Red' tomatoes (Lycopersicon esculentum Mill.) that were harvested when mature-green (MG) then ripened for 1 or 14 days at 20C, chilled for 11 or 21 days at 2C, or chilled for 21 days and transferred to 20C for 4 days (rewarmed). During ripening, chlorophyll fell below a detectable level, carotenes increased 100-fold, phospholipids (PLs) dropped ≈20%, and galactolipids (GLs) dropped ≈35%. Fatty-acid unsaturation decreased slightly. Steryl esters (SEs), more than free sterols (FSs) and steryl glycosides (SGs), increased at the expense of acylated steryl glycosides (ASGs), and in all four steryl lipids, the stigmasterol: sitosterol ratio rose dramatically, whereas the level of isofucosterol fell sharply. During chilling, chlorophyll declined ≈40% and carotenes ≈60%. PL content did not change, whereas GL fell ≈15%. Fatty-acid unsaturation increased slightly. FS, much more than SG and SE, increased at the expense of ASG. The stigmasterol: sitosterol ratio changed little in ASG, SG, and SE but declined in FS. Isofucosterol increased in FS and SE. Rewarming had little effect on the levels of chlorophyll, carotenes, or PL levels, but caused GL to fall another ≈15%. Fatty-acid unsaturation decreased slightly in GL and ASG. The distribution of total sterol in ASG, SG, FS, and SE changed dramatically, yielding proportions close to those in unchilled MG fruit. Also, 4 days after rewarming, the stigmasterol: sitosterol ratio had increased sharply, particularly in FS and SE, and there was a further rise in isofucosterol in all four steryl lipids. These results indicate that chloroplast damage occurs during chilling, but PL-rich cell membranes are not degraded, even upon rewarming. Changes in sterol composition and conjugation during chilling and after rewarming could result in membrane dysfunction.

scholarly journals Extension of Avocado Fruit Postharvest Quality Using Non-Chemical Treatments

Agronomy ◽  
2020 ◽  
Vol 10 (2) ◽  
pp. 212 ◽  
Author(s):  
Karen Munhuweyi ◽  
Semakaleng Mpai ◽  
Dharini Sivakumar
Keyword(s):  
Chilling Injury ◽  
Antimicrobial Properties ◽  
Mechanical Damage ◽  
Postharvest Quality ◽  
Soft Landing ◽  
Chemical Treatments ◽  
Avocado Fruit ◽  
Management Techniques ◽  
Postharvest Management ◽  
Hass Avocado

Developing postharvest management techniques using environmentally friendly and non-chemical approaches is key to extending the shelf life of avocados in a safer and health conscious manner. Avocados are prone to postharvest deterioration caused by mechanical damage, chilling injury, soft landing, uneven ripening and decay. Among the different cultivars of avocados commercially grown worldwide, the ‘Hass’ variety continues to be the most predominant due to its nutty flavour and functional properties. Most of the literature on postharvest decay and disorders affecting avocado fruit quality during storage and marketing is dedicated to the Hass avocado. Some of these postharvest problems are unique to the ‘Hass’ avocado can possibly be controlled by simply investing more research into other cultivars. These postharvest losses can be significantly controlled using eco-friendly technologies, such as modified atmosphere, physical heat treatments and most importantly investing in natural biodegradable products with naturally inherent antimicrobial properties. Thus, this review includes the recent research-based information on the use of non-chemical treatments on the improvement of fruit health and quality.

scholarly journals CONTROLLED ATMOSPHERE STORAGE OF `HASS' AVOCADOS

HortScience ◽  
1992 ◽  
Vol 27 (6) ◽  
pp. 599c-599
Author(s):  
Dana F. Faubion ◽  
Mary Lu Arpaia ◽  
F. Gordon Mitchell ◽  
Gene Mayer
Keyword(s):  
Carbon Dioxide ◽  
Chilling Injury ◽  
Storage Conditions ◽  
Persea Americana ◽  
Continuous Exposure ◽  
Controlled Atmosphere ◽  
Late Season ◽  
Fruit Maturity ◽  
Hass Avocado ◽  
Atmosphere Storage

Optimum controlled atmosphere (CA) storage conditions were evaluated over a two year period for California-grown `Hass' avocado (Persea americana). Fruit harvests corresponded to early, middle and late season commercial harvests. Various temperatures and CA conditions were tested. The results indicate that the storage life of `Hass' can be extended from 3 to 4 weeks in 5C air, to 9 weeks in 5C CA if they are held in 2% oxygen and 2 to 5% carbon dioxide. Loss of quality as determined by chilling injury expression and flesh softening was greatly reduced in these conditions. Fruit maturity influenced the response to CA storage. Late season fruit had greater loss of quality in storage than earlier fruit. In 2% oxygen and 2.5% carbon dioxide, continuous exposure to ethylene levels as low as 0.1 ppm significantly increased quality loss. Delays in cooling and CA atmosphere establishment of up to three days after harvest did not effect quality.

scholarly journals Heat Treatment of Mature-green Tomatoes: Differential Effects of Ethylene and Partial Ripening

1998 ◽  
Vol 123 (3) ◽  
pp. 457-462 ◽  
Author(s):  
R.E. McDonald ◽  
T.G. McCollum ◽  
E.A. Baldwin
Keyword(s):  
Heat Treatment ◽  
Chilling Injury ◽  
Internal Quality ◽  
Ripe Fruit ◽  
Free Sterols ◽  
Steryl Esters ◽  
Heat Treated ◽  
Lycopene Content ◽  
Ripe Stage

Mature-green `Sunbeam' tomatoes (Lycopersicon esculentum Mill.) were treated in varying order with C2H4, 42 °C water for 1 hour, 38 °C air for 2days, held 2 days at 20 °C (partial ripening), or not treated and then stored at 2 °C (chilled) for 14 days before ripening at 20 °C. Heat-treated fruit stored at 2 °C and transferred to 20 °C ripened normally, while 63% of nonheated fruit decayed before reaching the red-ripe stage. Partially ripened fruit developed more chilling injury, were firmer, were lighter, and were less red in color than fruit not partially ripened. Lycopene content and internal quality characteristics of fruit were similar at the red-ripe stage irrespective of sequence of C2H4 exposure, heat treatment, or a partial ripening period. Of the 15 flavor volatiles analyzed, 10 were reduced by storage at 2 °C, Exposure to C2H4 before the air heat treatment reduced the levels of four volatiles, while C2H4 application either before or after the water heat treatment had no effect on flavor volatiles. Two volatiles were decreased and two were increased by partial vipening, Storage at 2 °C decreased the level of cholesterol and increased levels of campesterol and isofucosterol in the free sterol pool. Exposure to C2H4 before or following heat treatments, the method of heat treatment, and partial ripening had little effect on free sterols, steryl esters, steryl glycosides, or acylated steryl glycosides in the pericarp of red-ripe fruit. A shortor long-term heat treatment of mature-green tomatoes could permit storage at low temperatures with little loss in their ability to ripen normally, whereas partial ripening did not reduce chilling injury.

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