ABSTRACT

‘Hass’ avocado fruit are usually packed the day after harvest and then immediately cooled and held no more than a few days before export. This procedure is considered to maximise the storage life and quality of the fruit. However, for packhouse logistics, there are times when it may be advantageous to aggregate fruit over a period of days before packing. It is hypothesised that the time at which fruit are cooled may be more significant to fruit quality than the time of packing. The impact of holding fruit at 7°C for up to 6 days before packing and cooling to storage temperature (5°C) has been investigated. In comparison with fruit held overnight at ambient conditions before packing and cooling, the holding of fruit at 7°C for up to 4 days before packing did not diminish the quality of the fruit markedly, either immediately out of storage (4 weeks after harvest) or after ripening at 20°C. Extending the holding period to 6 days may increase slightly the risk of fuzzy patches, stem end rots and body rots. However, there was as much variability in the incidence of disorders among orchards as there were differences among treatments.

摘要

'Hass' 鳄梨果实通常在收获后的第二天包装，然后在出口前立即冷却并保存不超过几天。该程序被认为可以最大限度地延长水果的储存寿命和质量。然而，对于包装物流，有时在包装前几天聚合水果可能是有利的。据推测，水果冷却的时间可能比包装时间对水果质量更重要。已经研究了在包装和冷却至储存温度（5°C）之前将水果在 7°C 下保存长达 6 天的影响。与包装和冷却前在环境条件下放置过夜的水果相比，包装前在 7°C 下放置长达 4 天的水果并没有显着降低水果的质量，立即出库（收获后 4 周）或在 20°C 成熟后。将保存期延长至 6 天可能会略微增加模糊斑块、茎端腐烂和身体腐烂的风险。然而，果园之间疾病发生率的差异与治疗之间的差异一样大。