EFFECT OF PRESSURE INFILTRATION OF CALCIUM CHLORIDE ON POSTHARVEST STORAGE LIFE OF AVOCADO (Persia americana Mill)

Wickramasinghe, W. R. K. D. W. K. V; Abayagunawardane, W. A. A. S; Dissanayake, P. K

dc.contributor.author	Wickramasinghe, W. R. K. D. W. K. V
dc.contributor.author	Abayagunawardane, W. A. A. S
dc.contributor.author	Dissanayake, P. K
dc.date.accessioned	2021-01-08T06:16:54Z
dc.date.available	2021-01-08T06:16:54Z
dc.date.issued	2013-05
dc.identifier.uri	http://repo.lib.sab.ac.lk:8080/xmlui/handle/123456789/901
dc.description.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.	en_US
dc.language.iso	en_US	en_US
dc.publisher	Sabaragamuwa university of Sri lanka	en_US
dc.title	EFFECT OF PRESSURE INFILTRATION OF CALCIUM CHLORIDE ON POSTHARVEST STORAGE LIFE OF AVOCADO (Persia americana Mill)	en_US
dc.type	Article	en_US