Effect of single and combined treatments on the quality and preservation of ‘Julio’ avocados
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Abstract
Context: Avocados are highly perishable, which limits their commercialization to distant markets. Therefore, integrating treatments during postharvest handling contributes to extending the shelf life of this fruit.
Objective: To evaluate the effect of single and combined treatments on the quality and preservation of cultivar ‘Julio’.
Methods: Fruits harvested at physiological maturity were selected and subjected to the following treatments: 1) cleaning with a damp cloth (control); 2) disinfection with sodium hypochlorite 100 mg L-1 by immersion for 5 min; 3) waxing with polyethylene wax spray; and 4) combination of treatments 2 and 3. Subsequently, they were stored at a temperature of 12 ± 1 °C for 14 days. Loss of fresh mass, exocarp and mesocarp color index, mesocarp firmness, dry matter, respiration rate, and disease incidence were determined.
Results: Treatment 3 and the combination of treatments 2 and 3 showed lower percentages of fresh mass and dry matter losses, greater mesocarp firmness, and a lower respiration rate, statistically different from the control and treatment 2. The exocarp and mesocarp color index did not differ among all treatments. The incidence of disease was significantly lower with the combination of treatments 2 and 3.
Conclusions: Fruits coated with wax and its combination with sodium hypochlorite, and stored at 12 ± 1 °C, had a shelf life of 14 days and maintained quality for fresh consumption. Therefore, it is an effective process for avocado preservation.
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