HOT AIR TREATMENT (38°C FOR 360 MIN AND 40°C FOR 120 MIN) EFFECT ON THE POSTHARVEST QUALITY, CHILLING INJURY AND LIPID CONTENT IN 'HASS' AVOCADO FRUIT

摘要

Heat treatments were shown to ameliorate chilling injury (CI) in several fruits and vegetables including avocados. The objective of this work was to evaluate the effect of forced hot air treatments (38°C for 360 min and 40°C for 120 min) on CI, postharvest quality and contents of some triglycerides in 'Hass' avocados stored for up to 42 days at 4°C and evaluated every 7 days. The best external quality was in fruit heated at 38°C for 360 min and the least quality was that of the non-heated control. However, there was no differences between treatments in regard to internal quality. Fruit heated at 38°C for 360 min had the least CI, and the highest firmness value, while the non-heated control was the least firm fruit. Triglycerides increased, especially in non-heated fruit. We conclude that forced hot air treatment at 38°C and 50% RH for 360 min is effective in ameliorating CI, reducing firmness losses and prolonging storage life in 'Hass' avocados.