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Different packaging treatments for avocado shelf life prolongation [electronic resource].

By:

El Zayat, H

Contributor(s):

Language: English Summary language: Arabic Description: p.6311-6319Other title:

إستخدام عبوات مختلفة لتخزين وإطالة فترة عرض ثمار الزبدية [Added title page title]

Uniform titles:

Mansoura University journal of agricultural sciences, 2003 v. 28 (8) [electronic resource].

Subject(s):

Avocado -- Storage

Online resources:

Full Text Article.

In: Mansoura University Journal of Agricultural Sciences 2003.v.28(8)Summary: Avocado fruits " Nabal variety " were collected in mid November, from a farm in berkash (Giza) and packaged hermetically (3 fruits in a bag, 20 x 30 cm), using high density polyethylene film (30 U), low density polyethylene film (30µ), PVC film (10 µ), PELD + iron sachet inside the bag, and open bags for control. All avocado fruits were subjected to a usual ripening treatment (by calcium carbide), before being packaged. Half of the fruit packages was stored in ambient conditions (25-30c), for 2 weeks. The other half was kept in cold store (10c) for 4 weeks. After storage period, fruits were examined to evaluate their appearance and quality parameters. Packaged fruit retained generally their weight with a slight loss (2-3%) cOmpared to control (3.5%) Quality of 2nd year fruit revealed to be superior to 1st year fruits.

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Avocado fruits " Nabal variety " were collected in mid November, from a farm in berkash (Giza) and packaged hermetically (3 fruits in a bag, 20 x 30 cm), using high density polyethylene film (30 U), low density polyethylene film (30µ), PVC film (10 µ), PELD + iron sachet inside the bag, and open bags for control. All avocado fruits were subjected to a usual ripening treatment (by calcium carbide), before being packaged. Half of the fruit packages was stored in ambient conditions (25-30c), for 2 weeks. The other half was kept in cold store (10c) for 4 weeks. After storage period, fruits were examined to evaluate their appearance and quality parameters. Packaged fruit retained generally their weight with a slight loss (2-3%) cOmpared to control (3.5%) Quality of 2nd year fruit revealed to be superior to 1st year fruits.

Summary in Arabic.

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