Scholarlink

<p>The aim of present study was to investigate the effect of different storage temperatures on physiology, quality, antioxidant activity and shelf life of avocado fruits. The optimum mature avocado fruits were harvested (150&#xa0;days after fruit set) from accession CHES-HA-I/I and CHES-HA-VII/I, and brought to the laboratory. These fruits were stored at 5, 9 and 12&#xa0;°C with 90–95% relative humidity (RH) and at ambient condition (26–32&#xa0;°C with 55–62% RH). The results showed that, low-temperature storage significantly reduced the physiologic and biochemical processes in the fruit. Lower physiologic loss in weight (PLW), slower rate of ripening, reduced respiration and ethylene production and higher carbohydrates, protein and crude fat content were recorded in low-temperature storage, whereas higher antioxidant activity in terms of total phenolic content (TPC), free radical scavenging activity (FRSA) and ferric reducing ability of plasma (FRAP) was found in avocado fruits stored at ambient temperature. It was also observed that chilling injury (CI) developed in fruits stored at 5&#xa0;°C. From the present study, it is concluded that among different low temperatures, fruits stored at 9&#xa0;°C had better storage life with more fruit quality, higher antioxidant activity and least spoilage as compared to other temperatures.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Influence of different storage temperature on physiology, quality, antioxidant activity and shelf life of avocado fruits (Persea americana Mill.)

  • 期刊论文

  • 发表日期：

    2025年2月8日

查看全文
  • Vittal Kamble,
  • C. K. Narayana,
  • G. Karunakaran,
  • D. V. Sudhakar Rao,
  • S. Sriram,
  • R. H. Laxman

摘要

The aim of present study was to investigate the effect of different storage temperatures on physiology, quality, antioxidant activity and shelf life of avocado fruits. The optimum mature avocado fruits were harvested (150 days after fruit set) from accession CHES-HA-I/I and CHES-HA-VII/I, and brought to the laboratory. These fruits were stored at 5, 9 and 12 °C with 90–95% relative humidity (RH) and at ambient condition (26–32 °C with 55–62% RH). The results showed that, low-temperature storage significantly reduced the physiologic and biochemical processes in the fruit. Lower physiologic loss in weight (PLW), slower rate of ripening, reduced respiration and ethylene production and higher carbohydrates, protein and crude fat content were recorded in low-temperature storage, whereas higher antioxidant activity in terms of total phenolic content (TPC), free radical scavenging activity (FRSA) and ferric reducing ability of plasma (FRAP) was found in avocado fruits stored at ambient temperature. It was also observed that chilling injury (CI) developed in fruits stored at 5 °C. From the present study, it is concluded that among different low temperatures, fruits stored at 9 °C had better storage life with more fruit quality, higher antioxidant activity and least spoilage as compared to other temperatures.