Abstract:
Avocados (Persea Americana Mill.) are classified as climacteric fruits, which are susceptible to rapid physiological deterioration so that requires well-integrated postharvest technologies to maintain its final quality. Thus, the aim of this study were to evaluate the effects of postharvest treatments, packaging materials and storage periods on the physicochemical and sensory quality of the ‘Hass’ variety avocado fruits. The experiment include of four postharvest treatments (control, hot water, garlic extract and wax), three packaging materials (room storage, carton box, and low-density polyethylene), and 12-days of storage period with four interval of data collection days (day0, day4, day8, and day12) with three replications, that was arranged with a full factorial design. The interaction effects of postharvest treatments, packaging materials and storage period on avocado physicochemical quality of avocado were found to be highly significant (P<0.05) over a 12-days of storage period. Compared to samples stored in carton boxes and room temperature, the interaction effect of postharvest treatments with low density polyethylene (LDPE) significantly (P<0.05) produced the highest physiochemical quality during storage periods. The combination of garlic extract and low density polyethylene bags also maintained better physicochemical qualities than control or hot water treated samples. Generally, after a 12-day of storage period, the avocado treated with a combination of wax and LDPE bags showed the best physiochemical qualities, including highest firmness (2.9N), moisture content (46.2%), pH (5.91), ascorbic acid (13.53mg/100g1), and lowest weight loss (1.8%), titratable acidity (28.8%), and total soluble solid (34.4obrix), no decay loss, and the best marketability (100%), after 12-days of storage period at 95% confidence of interval (P<0.05). As storage time increases, the final quality of avocado were determined by postharvest treatment and packaging materials used. Therefore, proper postharvest technologies and durations are essential for preserving the avocado quality. In order to further optimize postharvest handling practices and maintain the quality of avocado for extended period of time. The future researcher should examine the long-term effects of different postharvest treatments and packaging options on quality of different variety of avocado fruit
