Influence of dry matter as a harvest index and cold storage time on cv. Hass avocado quality produced in high tropic region

Abstract

The aim of this research was to evaluate the effect of dry matter as a harvest index and the storage time on the Hass avocado postharvest quality parameters. From four locations, fruit were harvested at three dry matter values: 22, 26 and 30%. After harvest, the external defects, weight, and color fruit were analyzed. The avocados were disinfected and stored (5°C/90%RH during 0, 3, 4 y 5 weeks). After storage, the chilling damage and weight losses were evaluated. After that, fruit were ripened (20°C/90%RH) and the quality aspects of “ready to eat” Hass avocado: color and flesh discoloration were determined. At 26 ± 2% of dry matter, the fruit had the lowest level of defects for the study regions. This means that the avocado fruit quality could improve if the harvest moment and storage time are controlled.