Influence of different storage temperature on physiology, quality, antioxidant activity and shelf life of avocado fruits (Persea americana Mill.)

Abstract

The aim of present study was to investigate the effect of different storage temperatures on physiology, quality, antioxidant activity and shelf life of avocado fruits. The optimum mature avocado fruits were harvested (150 days after fruit set) from accession CHES-HA-I/I and CHES-HA-VII/I, and brought to the laboratory. These fruits were stored at 5, 9 and 12 °C with 90–95% relative humidity (RH) and at ambient condition (26–32 °C with 55–62% RH). The results showed that, low-temperature storage significantly reduced the physiologic and biochemical processes in the fruit. Lower physiologic loss in weight (PLW), slower rate of ripening, reduced respiration and ethylene production and higher carbohydrates, protein and crude fat content were recorded in low-temperature storage, whereas higher antioxidant activity in terms of total phenolic content (TPC), free radical scavenging activity (FRSA) and ferric reducing ability of plasma (FRAP) was found in avocado fruits stored at ambient temperature. It was also observed that chilling injury (CI) developed in fruits stored at 5 °C. From the present study, it is concluded that among different low temperatures, fruits stored at 9 °C had better storage life with more fruit quality, higher antioxidant activity and least spoilage as compared to other temperatures.