Quality and shelf life of three physiological states of fruits of avocado variety Lonjas

Authors

  • Guillermina Areli Tochihuitl-Martiñón Fruticultura-Colegio de Postgraduados. Carretera México‐Texcoco km 36.5, Montecillo, Texcoco, Estado de México, México. CP. 56230. Tel. 595 9520233
  • Crescenciano Saucedo-Veloz Fruticultura-Colegio de Postgraduados. Carretera México‐Texcoco km 36.5, Montecillo, Texcoco, Estado de México, México. CP. 56230. Tel. 595 9520233
  • Alfredo López-Jiménez Fruticultura-Colegio de Postgraduados. Carretera México‐Texcoco km 36.5, Montecillo, Texcoco, Estado de México, México. CP. 56230. Tel. 595 9520233
  • Sergio Humberto Chávez-Franco Fruticultura-Colegio de Postgraduados. Carretera México‐Texcoco km 36.5, Montecillo, Texcoco, Estado de México, México. CP. 56230. Tel. 595 9520233
  • Gregorio Arellano-Ostoa Fruticultura-Colegio de Postgraduados. Carretera México‐Texcoco km 36.5, Montecillo, Texcoco, Estado de México, México. CP. 56230. Tel. 595 9520233
  • Diana Guerra-Ramírez Laboratorio de Productos Naturales-Área de Química-Departamento de Preparatoria Agrícola-Universidad Autónoma Chapingo. Carretera México-Texcoco km 38.5, Chapingo, Texcoco, Estado de México, México. CP. 56230

DOI:

https://doi.org/10.29312/remexca.v14i4.3252

Keywords:

Persea americana Mill. var. Drymifolia, maturation, physiological state

Abstract

The native fruits of Persea americana Mill. var. Drymifolia are generally consumed and marketed locally, their quality attributes and recommended physiological state of harvest have been little studied. The objective of this research was to evaluate quality parameters such as firmness, weight loss and color of fruits of ‘Lonjas’ avocado harvested in three physiological states of maturity (green, changing and black) to compare which of them retains the best parameters when reaching consumption maturity. The fruits were harvested in Tacámbaro, Michoacán in 2019, the variables evaluated the day after the harvest were: length, diameter, thickness of the epicarp, weight of the epicarp, mesocarp and seed, the fruits were stored at 22 ±2 °C, the loss of weight, firmness and color of the fruit until maturity of consumption were evaluated every two days. On the other hand, the refrigeration effect (13 ±2 °C) of fruits in changing state was evaluated. Fruits in the changing physiological state presented the largest dimension, as well as the highest pulp and seed content. Of the fruits stored at 22 ±2 °C, the green physiological state had less weight loss. Nevertheless, when reaching consumption maturity, the three physiological states presented similar values of firmness and color of the epicarp. In the changing physiological state, the values related to the color of the mesocarp stood out. The time of harvest depends on the quality parameter in which there is the greatest interest. Refrigeration is recommended to extend the shelf life.

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V14(4)

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Published

2023-06-19

How to Cite

Tochihuitl-Martiñón, Guillermina Areli, Crescenciano Saucedo-Veloz, Alfredo López-Jiménez, Sergio Humberto Chávez-Franco, Gregorio Arellano-Ostoa, and Diana Guerra-Ramírez. 2023. “Quality and Shelf Life of Three Physiological States of Fruits of Avocado Variety Lonjas”. Revista Mexicana De Ciencias Agrícolas 14 (4). México, ME:555-66. https://doi.org/10.29312/remexca.v14i4.3252.

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Vol. 14 No. 4 (2023)

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