"Hass" avocado fruits, harvested in middle May, were film wrapped in polystyrene trays putting 3 fruits for each tray and using a heat shrinkable film. Soon after fruits were stored at 4°C, Boe or left at 20°C, in shelf-life condition. After 3 weeks of cold storage fruits were transferred to 20°C in shelf-life condition. The film was removed at the end of refrigeration, or after 3 or 6 days of shelf-life. Wrapping had little effect in prolonging the time required to reach the eating stage in fruits stored at 8°C with respect to the control, but was beneficial in reducing weight losses and internal browning. Wrapped fruits stored at 4°C took from 6 to 10 days in shelf-life condition to ripen and showed negligible signs of internal browning. Microbiological alteration was mainly due to anthracnosi which mostly affected fruits stored at 8°C, while slight signs were revealed in those maintained at 4°C. In conclusion, film wrapping associated with the refrigeration temperature of 4°C seems suitable to prolong postharvest life of avocado fruit, reducing in the same time, physiological disorder and decay.
Il Confezionamento con film plastico riduce le alterazioni dei frutti di avocado in frigoconservazione e ne prolunga la vita postraccolta / Piga, Antonio; Agabbio, Mario Carlo Salvatore; D'Aquino, Salvatore; Continella, Giovanni. - (1999), pp. 27-28. (Intervento presentato al convegno I fruttiferi tropicali e subtropicali in Italia: convegno nazionale).
Il Confezionamento con film plastico riduce le alterazioni dei frutti di avocado in frigoconservazione e ne prolunga la vita postraccolta
Piga, Antonio;Agabbio, Mario Carlo Salvatore;
1999-01-01
Abstract
"Hass" avocado fruits, harvested in middle May, were film wrapped in polystyrene trays putting 3 fruits for each tray and using a heat shrinkable film. Soon after fruits were stored at 4°C, Boe or left at 20°C, in shelf-life condition. After 3 weeks of cold storage fruits were transferred to 20°C in shelf-life condition. The film was removed at the end of refrigeration, or after 3 or 6 days of shelf-life. Wrapping had little effect in prolonging the time required to reach the eating stage in fruits stored at 8°C with respect to the control, but was beneficial in reducing weight losses and internal browning. Wrapped fruits stored at 4°C took from 6 to 10 days in shelf-life condition to ripen and showed negligible signs of internal browning. Microbiological alteration was mainly due to anthracnosi which mostly affected fruits stored at 8°C, while slight signs were revealed in those maintained at 4°C. In conclusion, film wrapping associated with the refrigeration temperature of 4°C seems suitable to prolong postharvest life of avocado fruit, reducing in the same time, physiological disorder and decay.File | Dimensione | Formato | |
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