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＜departmental bulletin paper＞
Effect of Harvest Maturity and Heat Pretreatment on the Quality of Low Temperature Storage Avocados in Taiwan

Creator
Creator Name
Wu, Chun-Ta
Affiliation
Affiliation Name
Department of Horticulture, National Taiwan University
Creator Name
Roan, Su-Feng
Affiliation
Affiliation Name
Department of Horticulture and Biotechnology, Chinese Culture University
Creator Name
Hsiung, Tung-Chuan
Affiliation
Affiliation Name
Department of Horticulture and Biotechnology, Chinese Culture University
Creator Name
Chen, Iou-Zen
Affiliation
Affiliation Name
Department of Horticulture, National Taiwan University
Creator Name
Shyr, Jeng-Jung
Affiliation
Affiliation Name
Department of Horticulture, National Ilan University
Author PID
K001672
Creator Name
Wakana, Akira
若菜, 章
Affiliation
Affiliation Name
Department of Agro-environmental Sciences, Faculty of Agriculture, Kyushu University
九州大学大学院農学研究院環境農学部門
Language
English
Publisher
Faculty of Agriculture, Kyushu University
九州大学大学院農学研究院
Date
2011-09
Source Title
Journal of the Faculty of Agriculture, Kyushu University
Vol
56
Issue
2
First Page
255
Last Page
262
Publication Type
Version of Record
Access Rights
open access
Crossref DOI
https://doi.org/10.5109/20318
Related DOI
Journal of the Faculty of Agriculture, Kyushu University || 56(2) || p255-262
九州大学大学院農学研究院紀要 || 56(2) || p255-262
http://www.agr.kyushu-u.ac.jp/
Related URI
Journal of the Faculty of Agriculture, Kyushu University || 56(2) || p255-262
九州大学大学院農学研究院紀要 || 56(2) || p255-262
http://www.agr.kyushu-u.ac.jp/
Relation
Journal of the Faculty of Agriculture, Kyushu University || 56(2) || p255-262
九州大学大学院農学研究院紀要 || 56(2) || p255-262
http://www.agr.kyushu-u.ac.jp/

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Details

PISSN
0023-6152
NCID
AA00697606
Record ID
20318
Peer-Reviewed
Unrefereed
Subject Terms
avocado
maturity
heat pretreatment
low temperature
storage quality
ISSN
0023-6152
NCID
AA00697606
Notes
The present study aimed to find out the effects of different fruit maturities and heat pretreatments before storage on the quality of climacteric avocado fruit during low temperature storage. Two local cultivars, 'Chanan' and 'Ching?Jin 2', were chosen to analyze the relationship between the degree of fruit maturity at harvest and the quality of the fruits after low temperature (1℃) storage. Quality changes were observed in terms of color of skin, color of flesh, fruit hardiness, chilling injury and rottenness. Fruits of high maturity at harvest showed better storage quality in the two cultivars. Under the storage temperature of 1 ℃, fruit can be stored for 21 days for 'Chanan' and for 14 days for 'Ching?Jin 2' , and retained fully ripening quality after three days of ripening treatment at 21℃. Pretreatments of fruits were conducted by immersion of them in 38℃ water for 5, 15, 30 and 60 minutes to decrease the low temperature injury on avocado during 1℃ storage. The pretreatment for 30 minutes resulted in the optimum quality of 'Ching?Jin 2' fruit after four?week?storage at 1 ℃. Post?treatment of fruit for six hours under 38 ℃ air is recommended to reduce chilling injury in 'Chin?Jin 2' avocado before the 1℃ storage. Heat shock protein HSP 70 showed highly negative correlation with the chilling injury of fruit stored at 1 ℃.
Created Date 2011.12.15
Modified Date 2023.11.27

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