Storage Studies of Avocado in Low-Cost Cool Chambers

Abstract

Avocado (Persea americana) is a climacteric fruit. During its storage, high temperatures accelerate postharvest changes, reduce shelf life and increase postharvest losses. Three low cost zero energy cool chambers (ZECC) prepared by using bricks, gunny bags and bamboo mat were used to evaluate the shelf life and storage changes of avocado fruit. It was observed that the average storage temperature in all the three chambers was 6.1 °C less than the ambient temperature, whereas the average relative humidity (RH) of cool chambers ranged from 91.8 % to 93.3% as against 60.29 % RH in ambient storage. Avocado stored well for 12 to 13 days in the cool chambers, whereas under ambient conditions fruit was unmarketable on the 7th day of storage. Statistically significant physiological weight loss (PWL) was recorded under all storage conditions; however, maximum loss was observed at ambient temperature. Harvested avocado had 0.117 % acidity and 7.80 Brix total soluble solids (TSS). During storage both acidity and TSS decreased significantly. However, sugar percentage increased significantly during storage. The pH ranged from 6.01 to 6.58 during storage. Based on the present results it is concluded that under high temperatures and low RH atmospheric conditions, the low-cost cool chambers can best be used for extending shelf life of avocados.