Postharvest shelf-life extension of avocados using methyl cellulose-based coating |
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| Affiliation: | 1. Department of Microbiology and Plant Pathology, University of Pretoria, Private Bag X20, Hillcrest, 0028, South Africa;2. Postharvest Technology Group, Department of Crop Sciences, Tshwane University of Technology, Private Bag X680, Pretoria West, 0001, South Africa;3. Hamelmalo Agricultural College, Keren, Eritrea;1. Department of Botany and Plant Sciences, University of California, Riverside, CA 92521, United States;2. USDA, Agricultural Research Service, San Joaquin Valley Agricultural Sciences Center, 9611 South Riverbend Avenue, Parlier, CA 93648-9757, United States;1. The University of Queensland, School of Agriculture and Food Sciences, Gatton, Queensland 4343, Australia;2. Department of Agriculture and Fisheries, EcoSciences Precinct, PO Box 267, Brisbane, Queensland 4560, Australia;3. Department of Agriculture and Fisheries, PO Box 5083, SCMC Nambour, Queensland 4560, Australia;1. Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa;2. Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Horticultural Science, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa;3. Department of Botany and Plant Biotechnology, University of Johannesburg, P.O. Box 524, Auckland Park 2006, Johannesburg, South Africa |
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| Abstract: | Edible coatings regulate water vapor, oxygen and carbon dioxide transfer in or out of the produce thereby influencing the ongoing respiratory activity and produce quality. The objective of this study was to evaluate the effect of a methyl cellulose-based coating on the respiration rate, color and texture of avocados stored at room temperature. Avocados were initially surface disinfected, washed and air-dried. They were then immersed in the coating solution for 1 min at 20 °C, air-dried for 10 min and stored at 20 °C in an open box. At 2-day intervals, fruits were removed and evaluated for respiration rate, color and texture. Respiration rate was evaluated by measuring the rate of CO2 produced from a given quantity of fruits per unit time. Color and texture of avocados were measured using instrumental techniques. Coated avocados demonstrated lower respiration rates, greener color and higher firmness as compared with the uncoated control during the entire storage. The appearance of brown spots and mesocarp discoloration normally associated with fruit ripening were delayed in the coated fruits. |
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