A review of preservation approaches for extending avocado fruit shelf-life

March 15, 2024 | Journal of Agriculture and Food Research |

A study conducted by Ho Chi Minh City University of Industry and Trade and Vietnam Academy of Science and Technology, Viet Nam, focused on improving the shelf-life of avocados (Persea americana Mill), a nutrient-rich tropical fruit susceptible to damage from internal metabolic processes and external factors. The study explored various post-harvest treatments to address issues such as changes in skin and mesocarp color, browning, hardness, weight loss, damage rate, and organoleptic quality.

The research highlighted several preservation methods, including cold temperature storage, chemical treatments, atmospheric adjustments, irradiation, antagonistic microorganisms, essential oils, and edible coatings (ECs). Among these, ECs were identified as a practical, cost-effective, and eco-friendly approach to extend avocado shelf-life. The study proposed that combining ECs with natural antimicrobial agents, antagonistic microorganisms, and film structure reinforcements, along with optimal storage conditions, could significantly enhance the quality and longevity of avocados. This "green" approach offers a promising solution for improving avocado preservation and reducing post-harvest losses.

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