Packaging Material Affects Quality Attributes and Ripening Period of Avocado (Persea americana) Fruit
2016
Tigist Nardos | Tolawak Wakgari
The quality of avocados is comprised of a number of physical, chemical and sensory characteristics that change at each stage of the maturation process. The outstanding compositional feature is the high fat content, which varies significantly between different cultivars. Shelf life is defined as the period in which a product should maintain a predetermined level of quality under specified storage conditions. The objective of this study was to determine the effect of different packaging materials on ripening period and quality attributes of avocado fruit. The study was conducted from October 2015 to December 2015. A randomized complete design was employed with three replications to arrange the experimental units in the lab. The packaging materials were Poly sheet, carton with poly sheet, wooden box with straw, sack and open air as a control. Local avocado variety was obtained from Ela Dal farm, southwest of Ethiopia to be used in the experiment. The results showed that avocado fruits in stored in poly sheet and carton with poly sheet low percentage weight loss,less firmness loss and highest TSS, TA, Acid to Sugar ratio, pH, Self life, ripening period value, storage temperature, relative humidity, pulp weight and dry weight. Even though poly sheet and carton with poly sheet packaging materials took longer period for ripening. These packaging materials were best storage material to Producers, traders or consumers may use the technology in order to get good quality avocado fruit at the end of ripening period.
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