RESISTANCE OF AVOCADO FRUITS SUBJECTED TO COMPRESSION DURING STORAGE - DOI: 10.13083/1414-3984/reveng.v23n2p119-127

Abstract

The objective of this work was to determine the physical and chemical effects of storage on avocados at room temperature and under refrigeration, as well as the compressive strength that they offer in different stages of maturation. Each fruit was weighed and measured to assess the quality and submitted to physical-chemical analysis. The color characteristics of the shell, titratable acidity and total soluble solids were evaluated for twelve days of storage in avocados harvested in the same stage of maturation. To determine the resistance of the fruits, avocados were evaluated by the compression test between two circular plates until its breakup. The results indicate that the weight loss increases as the fruit matures, the total soluble solids increased until the third day due, and due to the increased storage and ripening of avocados stored at ambient conditions, pH and acidity increased during storing at ambient conditions faster than those stored under chilled conditions. With respect to color, avocados stored at room showed an increase in luminosity, chroma and reduction of hue angle, where all values were higher than those obtained in avocados stored in the refrigerator. The refrigerated fruits had an increased resistance to compression 25% greater than fruit stored at room temperature which had their breaking strength reduced.