Use of passive and semi-active atmospheres to prolong the postharvest life of avocado fruit

Abstract

Avocado (Persea americana Mill) fruits (cv. Hass) were individually wrapped in four low-density polyethylene films and one high-density polyethylene film, and kept at 5 °C and 85% relative humidity for 4 wk. Physical characteristics of the films were determined. Atmospheres were established by a passive and two semi-active methods. In the semi-active systems, CO2 or a mixture of CO2 and N2 were introduced to the package immediately after sealing. In-package O2, CO2 and C2H4 content were analysed at 3 d intervals, and fruit were evaluated every week for texture changes, weight loss, and presence of chilling injury. Softening and weight loss were reduced by packaging, especially by using thicker films. Initial (semi-active) atmosphere modification reduced the accumulation of C2H4 in the packages, but did not result in any additional benefits in regard to fruit softening and weight loss. ©1998 Academic Press.