1987 · 13 citations · 0 references
AgricultureFood ScienceHorticultural SciencesFood PreservationFruit SciencePostharvest PhysiologyChilling InjuryControlled Atmosphere StorageFruit PreservationFruit StorageModified Atmosphere StorageStorage PhysiologyCarbon DioxideChilled StorageChilling Injury EvaluationChilling Injury IncidenceChilling Injury ReductionModified Atmosphere Storage Of VegetablesStorage LifeTemperature Effects On Storage
INTRODUCTION Optimum controlled atmosphere (CA) conditions for avocados are 2 per cent oxygen (O2) and 10 per cent carbon dioxide (CO2) at a fruit temperature of 7,2°C (Reeder & Hatton, 1970). Spalding & Reeder (1972) reported that the length of the storage period can be doubled under these conditions, but that a temperature of 4,5°C resulted in 100 per cent chilling injury. These findings were confirmed in South Africa (Eksteen & Truter; 1983) and it was also shown that CA storage decreased the risk of chilling injury considerably. Chilling injury was also controlled by exposure to CO2 concentrations of 20 to 25 per cent for three to five days at a temperature of 5,5°C.