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Published:
Mar 11, 2024Keywords:
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Efficacy of storage treatments in delaying ripening in Avocados and reduce postharvest losses
Abstract
The present study investigated the ripening and senescence time, and the spoilage of avocados after ripening. Storage treatments used in the study included the open air, perforated and closed plastic sachets, Zero Energy Cooling Chamber (ZECC), and cold room. Avocados were harvested and brought to Postharvest Training Center at Mulindi, Rwanda. Nine (9) mature green avocados (Hass variety) without defects were selected for each treatment. The pulp temperature (ºC) and RH (%) of the storage package were recorded three times daily - morning (8:00), noon (12:00) and evening (16:00). Respective days to ripening and to senescence after ripening of avocados were - 11 and 5 in the open air, 8 and 8 in a perforated sachet, 9 and 7 in ZECC, and 22 and 8 in a cold room. The amount considered as a loss after ripening were - 56% in the open air, 33% in a perforated sachet, 22% in ZECC, and 11% in cold room. All Avocados in closed plastic sachets were rotted and were not attractive for consumption. Overall results showed that conservation of avocados in cold places with higher RH and ventilation can prolong their postharvest shelf life by delaying their ripening time and thus significantly reducing their postharvest losses.
