Selection of a surface coating and optimisation of its concentration for use on ‘Hass’ avocado (Persea americana Mill.) fruit

14Citations
Citations of this article
25Readers
Mendeley users who have this article in their library.

This article is free to access.

Abstract

Effects of surface coatings on gas exchange characteristics of ‘Hass’ avocados (Persea americana Mill.) were used to select a suitable coating and to optimise its concentration for use on avocado fruit at 20°C, 60% relative humidity. Of six different surface coatings used, “Avocado wax” provided the greatest level of benefit (reduction in mass loss and enhanced sheen) for a given level of risk (modification of internal oxygen and carbon dioxide partial pressures). At the other extreme, 2% carboxymethylcellulose provided no benefit but substantially increased risk of fermentation. “Apple clear” treated fruit had lowest rates of mass loss, but had poor visual quality. Of the Avocado wax concentrations assessed, 11% was the optimum. Concentrations greater than this provided marginal further gains in the reduction of mass loss, but imposed unacceptable levels of risk of anaerobiosis in the fruit. A packhouse trial confirmed this concentration as optimum, but achieved somewhat lower levels of benefit. © 1998 Taylor & Francis Group, LLC.

Cite

CITATION STYLE

APA

Johnston, J. W., & Banks, N. H. (1998). Selection of a surface coating and optimisation of its concentration for use on ‘Hass’ avocado (Persea americana Mill.) fruit. New Zealand Journal of Crop and Horticultural Science, 26(2), 143–151. https://doi.org/10.1080/01140671.1998.9514051

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free