Effects of Prestorage Dry and Humid Hot AIr Treatments on the Quality, Triglycerides and Tocopherol Contents in ‘Hass’ Avocado Fruit

ABSTRACT ‘Hass’ avocado fruit were heated with dry (50% RH) or moist (95% RH) forced air at 38Cfor 6 h and then stored at 5C and 85% RHfor up to 8 weeks. Fruit were evaluated weekly for quality and for the content of three triglycerides and three tocopherols. Heated fruit had higher weight loss. The nonheated fruit and those heated with dry air displayed the best external quality. Fruit heated with dry air exhibited the best internal quality and the lowest chilling injury incidence. The respiration rate was more intense in fruit heated with moist air. Fruit firmness immediately after harvest was 51N, but decreased to less than 20 N at the end of the storage period in the three treatments. The analysis of triglycerides and tocopherols showed that the 1,2‐Dilinoleil‐3‐Oleil‐Glycerol and α‐tocopherol were the most abundant compounds. Therefore, postharvest treatment with dry forced hot air before storage or transport reduces the incidence of chilling injury, and decreases quality deterioration in ‘Hass’ avocado fruit.