Abstract:
Fruits of avocado var. Pollock, harvested at physiologically matured stage, were pressure
infiltrated with four concentrations of aqueous solutions of CaCl2
(0%, 2%, 4% and 6%) at
250 mmHg pressure with a view of improving the shelf-life and quality. Fruits were assessed
for firmness, ascorbic acid, and total Ca in peel and flesh. Postharvest pressure infiltration of
CaCl2
extended the storage life and slowed down the ripening process of avocado. Ripening
of fruits was delayed for 2-3 days with pressure infiltration of CaCl2
compared with untreated
fruits, while treated fruits maintained considerable quantity of ascorbic acid at ripened stage.
Sensory evaluation revealed that there were no significant differences among treatments for
sweetness, color, odor and hardness of fruits.
