Abstract：
Avocado fruit is a rich source of phytonutrients such as vitamins, minerals, carotenoids, carbohydrates, polyphenols and unsaturated fatty acids. However, due to its climacteric nature, fruits are highly susceptible to storage temperature, resulting in poor shelf life and reduced quality. In the present study avocado fruits (Accession CHES-HA-I/I) were stored at different low temperatures (5, 9 and 12 °C with 90-95% relative humidity, RH) to identify optimum low temperature for cold storage. In a further experiment, avocado fruits were treated with 1-methylcyclopropene (1-MCP, 500 ppb) and chitosan (0.5%) to extend the shelf life with better fruit quality. The results showed that storage temperatures had significant effect on physiological, biochemical and antioxidant activities of fruits. Lower physiological loss in weight (PLW), reduced respiration and ethylene production, and higher carbohydrates, protein and fat content were recorded in fruits stored at 9 °C as compared to 12 °C. Similarly, maximum antioxidant properties in terms of free radical scavenging activity (FRSA) and ferric reducing ability of plasma (FRAP) was found in avocado fruits stored at 9 °C. It was also noticed that chilling injury was developed in fruits stored under 5 °C. In addition, exogenous application of 1-MCP significantly reduced respiration and ethylene production rate at 9 °C and extended the shelf life up to 42 days with better fruit quality and more antioxidant activities. However, chitosan treated and control fruits had shelf life up to 28 and 21 days respectively, with minimum nutritional content. From this study it is concluded that a storage temperature of 9 °C and 1-MCP treatment significantly enhanced the shelf life of avocado fruits with better fruit quality as compared to other storage temperatures (5 and 12 °C) and postharvest treatment (chitosan).
摘要：
鳄梨水果是植物营养素如维生素的丰富来源，矿物,类胡萝卜素，碳水化合物,多酚和不饱和脂肪酸。然而,由于其更年期性质，水果极易受储存温度的影响，导致保质期差和质量下降。在本研究中，鳄梨果实（加入CHES-HA-I/I）储存在不同的低温下（5、9和12°C，相对湿度为90-95％，RH）以确定冷藏的最佳低温。在进一步的实验中，用1-甲基环丙烯（1-MCP，500ppb）和壳聚糖（0.5％）延长了货架期，具有更好的水果品质。结果表明,贮藏温度对生理,水果的生化和抗氧化活性。较低的生理体重减轻（PLW），减少呼吸和乙烯的产生，和更高的碳水化合物，与12°C相比，在9°C下储存的水果中记录了蛋白质和脂肪含量。同样，在9°C储存的鳄梨果实中发现了自由基清除活性（FRSA）和血浆铁还原能力（FRAP）方面的最大抗氧化特性。还注意到，在5°C下储存的水果中会产生冷害。此外,外源施用1-MCP可显着降低9°C时的呼吸和乙烯产生速率，并将货架期延长至42天，具有更好的果实品质和更多的抗氧化活性。然而,壳聚糖处理和对照水果的保质期分别为28天和21天，具有最低的营养成分。从这项研究中可以得出结论，与其他储存温度（5和12°C）和采后处理（壳聚糖）相比，9°C的储存温度和1-MCP处理显着提高了鳄梨果实的保质期，具有更好的果实质量。
