Avocados exhibit specific symptoms when affected by cold damage. The flesh turns grayish-brown, the skin becomes hot and dark, and the fruit loses its normal texture, making it difficult to soften properly. Cold-sensitive varieties begin to show signs of damage at temperatures of 12.5°C or lower, while those below 10°C are particularly vulnerable. On the other hand, cold-resistant varieties can tolerate slightly lower temperatures but still suffer from chilling injury when exposed to temperatures below 4.4°C. To prevent this, gradual cooling at 4.4°C is recommended for these varieties.
In addition to temperature control, modified atmosphere storage has proven effective in reducing cold damage in avocados. This technique helps maintain optimal gas levels, slowing down the deterioration process. Another effective post-harvest treatment is vacuum calcium application, which enhances the fruit's resistance to chilling injury. These methods, when used together, can significantly improve the quality and shelf life of avocados after harvest. Proper handling and storage practices are essential to ensure that the fruit remains fresh and marketable.
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