Resumen

BENITEZ, JUAN, et al. Physicochemical changes of avocado hass during cold storage and acelerated ripening. Rev.Bio.Agro [online]. 2021, vol.19, n.2, pp.41-56.  Epub 30-Jun-2021. ISSN 1692-3561.  https://doi.org/10.18684/bsaa.v19.n2.2021.1490.

The Hass avocado is a climacteric fruit with high oil content and excellent organoleptic characteristics. The storage conditions (temperature and relative humidity) during transport and ripening are essential to guarantee that the fruit reaches the consumer with the best physicochemical and organoleptic characteristics. The objective of this work was to determine the combined effect of storage temperature during transport under refrigerated conditions and the ripening temperature, on the physicochemical properties of the Hass avocado exported from Valle del Cauca. A factorial design 32 was used, in which the factors corresponded to the storage temperatures (5, 7, and 9 °C) and ripening temperatures (17, 20, and 23 °C). In both cases, the relative humidity was 90%. The fruits were stored for 20 days to simulate the export process, and the physicochemical properties were measured every 5 days. Subsequently, the fruits were submitted to ripening at 17, 20, and 23 °C until a maturity degree of 5, corresponding to the maturity of consumption. The best handling conditions were achieved at a storage temperature of 7 °C and ripening of 20 °C. The final product presented a homogeneous ripening, without internal defects.

Palabras clave : Fruits; Losses; Conservation; Postharvest; Refrigeration; Ripening; Physicochemical properties; Exportation; Hass Avocado; Storage.

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