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YASSIN, N., SHAABAN, F., ELETREBY, S. (2017). EFFECT OF POSTHARVEST THERMAL TREATMENTS ON REDUCING EXTERNAL CHILLING INJURY IN AVOCADO‘FUERTE’CV. FRUITS. Egyptian Journal of Agricultural Research, 95(1), 167-182. doi: 10.21608/ejar.2017.146839
NAGLAA M. YASSIN; FATMA K. SHAABAN; SAHAR M. ELETREBY. "EFFECT OF POSTHARVEST THERMAL TREATMENTS ON REDUCING EXTERNAL CHILLING INJURY IN AVOCADO‘FUERTE’CV. FRUITS". Egyptian Journal of Agricultural Research, 95, 1, 2017, 167-182. doi: 10.21608/ejar.2017.146839
YASSIN, N., SHAABAN, F., ELETREBY, S. (2017). 'EFFECT OF POSTHARVEST THERMAL TREATMENTS ON REDUCING EXTERNAL CHILLING INJURY IN AVOCADO‘FUERTE’CV. FRUITS', Egyptian Journal of Agricultural Research, 95(1), pp. 167-182. doi: 10.21608/ejar.2017.146839
YASSIN, N., SHAABAN, F., ELETREBY, S. EFFECT OF POSTHARVEST THERMAL TREATMENTS ON REDUCING EXTERNAL CHILLING INJURY IN AVOCADO‘FUERTE’CV. FRUITS. Egyptian Journal of Agricultural Research, 2017; 95(1): 167-182. doi: 10.21608/ejar.2017.146839

EFFECT OF POSTHARVEST THERMAL TREATMENTS ON REDUCING EXTERNAL CHILLING INJURY IN AVOCADO‘FUERTE’CV. FRUITS

Article 12, Volume 95, Issue 1, March 2017, Page 167-182  XML PDF (1.73 MB)
Document Type: Original Article
DOI: 10.21608/ejar.2017.146839
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Authors
NAGLAA M. YASSIN1; FATMA K. SHAABAN2; SAHAR M. ELETREBY2
1Hort. Res. Station, Sabahia, Alex. Hort. Res. In., A.R.C. Giza Egypt
2Hort. Res. Ins., Fruit Handling Dept. Hort. Res. In., A.R.C. Giza, Egypt
Abstract
this experiment was carried out during 2013 and 2014 seasons on avocado (Persea americana Mill. cv. ‘Fuerte’) fruits to study the effect of postharvest treatments with hot air at 38°C for (15, 30, 45 min.) or dipping fruits in hot water at 46°C for 30min. All treated fruits were stored at 4±1°C and 90% relative humidity (RH) to maintain fruit quality. Chilling injury percentage, weight loss, texture, soluble solids content (SSC), titratable acidity percentage, activity of polyphenol oxidase, peroxidase, oleic acid, linoleic acid and linolenic acid content were determined. Fruit treated with hot air at 38°C for 15or 30 min before cold storage was the best concerning to maintaining fruit quality and storability without significant difference between them.
Keywords
Avocado; heat treatment; chilling injury; polyphenoloxidase; peroxidase; oleic acid; linoleic acid; and linolenic acid
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