The symptoms of avocado damage include a grayish-brown discoloration of the flesh, with the skin becoming hot and dark in appearance. Additionally, the consequences of being out of storage conditions are not properly softened, leading to a decline in quality. Cold-sensitive varieties begin to show signs of cold injury at temperatures of 12.5°C or lower, and they become extremely vulnerable to damage when exposed to temperatures below 10°C. On the other hand, cold-resistant varieties can still suffer from chilling injury when the temperature drops below 4.4°C. However, these varieties can be acclimated gradually at 4.4°C to reduce the risk of damage.
Using controlled atmosphere storage is an effective method to minimize cold damage in avocados. This technique helps regulate oxygen and carbon dioxide levels, creating an environment that slows down spoilage and protects the fruit from temperature-related stress. Another promising approach is post-harvest vacuum calcium treatment, which has been shown to enhance the fruit's resistance to chilling injury. By improving cell wall strength and reducing water loss, this treatment contributes to better overall quality and longer shelf life. These methods, when used together, can significantly improve the storage and transport of avocados, ensuring they remain fresh and marketable for longer periods.
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