WOLAITA SODO UNIVERSTY

COLLEGE OF AGRICULTURE

DEPARTEMENT OF HORTICALTURE

A SENIOR SEMILAR

REVIEW ON IMPACT OF STORAGE CONDITION AND

TRANSPORTATION FACALITY ON AVOCADO(PERSEA AMERICANA)

QUALITY

BY:ALEMINESH YIBELTALE ID AGR/200/10

ADVISOR: - MILIKIES.K(MSC)

WOLAITA SODO ETHIOPIA

 DESAMBER2019

TABLES OF CONTENTS

CONTENTS page
TABLES OF CONTENTS ............................................................................................................. ii
LIST OF ABBREVIATIONS ........................................................................................................ iii
ABSTRACT..................................................................................................................................... iv
1. INTRODUCTION ...................................................................................................................... 1
1.1. Objectives ............................................................................................................................. 2
1.1.1. General Objectives……………………………………………………….2
1.1.2. Specific Objective……………………………………………………………………..2

2. LITERATURE REVIEW ........................................................................................................... 3

2.1. Effect of transportation and Storage Condition................................................................... 3
2.1.1. Transportation system of Avocado ............................................................................... 3
2.1.2. Storage Systems for Avocado Fruit. .............................................................................. 3
2.1.2.1. Refrigeration. .......................................................................................................... 5
2.1.2.2. Controlled and modified atmosphere ………………………...……………………6
2.1.3. Storage condition of avocado fruit ................................................................................. 7
2.2. Factors Affecting Avocado Quality ....................................................................................... 8
2.2.1. Storage Temperatures ................................................................................................... 8
2.2.2. Atmosphere composition .............................................................................................. 9
3. SUMMARY .............................................................................................................................. 10
4.REFERENCES……………………………………………………………….....12

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LIST OF ABBREVIATIONS

CA Controlled Atmosphere

MA Modified Atmosphere

ACC Aminoclopopen-1 propane carboxylic acid

Ca Calcium

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 ABSTRACT

Avocados (Persea americana) are a popular subtropical fruit of high economic importance, and
the European Union is the biggest importer of the bulk of the fruit coming from countries such as
South Africa, Chile, and Israel. The fruit is highly nutritious, being rich in vitamins A, B, C,
minerals, potassium, phosphorus, magnesium, iron, and antioxidants. The biggest challenge is
that the fruit is highly susceptible to qualitative and quantitative postharvest losses. Successful
maintenance of avocado fruit quality during the supply chain depends on many aspects,
including adequate orchard management practices, harvesting practices, packing operations,
postharvest treatments, temperature management, transportation and storage conditions, and
ripening at destination. Postharvest losses are mostly attributed to flesh softening, decay,
physiological disorders, and improper temperature management. Management of the supply
chain is solely done to provide the fruit with the most favorable conditions to extend storage life,
and retain quality and nutritional attributes of the fruit. The focus of this review is the findings
that have emanated from research done to retain overall avocado fruit quality and to reduce the
effects of storage condition and transportation facility during the supply chain through the
adoption of appropriate and novel postharvest technologies.

Keywords: storage condition, transportation, atmosphere modification

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 1. INTRODUCTION
Avocado (Persea americana) originated from Mexico and is cultivated worldwide in tropic and
subtropical areas (Shaffer e al., 2013). It is one of the most economically important fruits in the
world (Bost et al., 2013) and is grouped into three subspecies; Guatemalan, Mexican and West
Indian, but the varieties cultivated today are hybrids between these.

Avocado fruit has a high nutritional value since it contains several important vitamins, minerals
and a great amount of oil (Shaffer e al., 2013).The trees can be seeded or grafted (pers. com.,
Chaka, 1, 2014). The seeded trees produce fruit after approximately 8 years and grafted trees,
being the most common propagation method, produce fruit after only 2 years. Besides the longer
juvenile period the seeded trees also have a larger risk of losses in yield and quality.

Avocado trees could need irrigation during dry periods It is a climacteric fruit (Hofman et al.,
2013) and to delay the ripening process it is of importance to lower the temperature, eliminate
mechanical damage and reduce ethylene production (Yahia, 2011).

The ripening phase is essential for the eating quality but the post-harvest life of the fruit is
shortened as soon as the ripening starts. Avocado fruits produced can be transported over a long
distance. During long storage at low temperature, Chilling injury, physiological disorder,
pathological disease can develop if special procedures are not applied. Temperature management
according to fruit characteristics is one of the most important factor determining ripening and
eating quality (Anon, 1989).

Quality is depending on the position of the recipient in distribution chain. It may include size,
color, shape, firmness, and absence of detect. Mexico, Chine and united state rank as the top
three world producers of avocado. 40 percent of world export, 247,000 and 177000 tones are
what the three countries produce respectively. Even though avocado is contributing much in the
socio economic level of the society it’s controlled by number of constrain. These include
degeneration fruit, disease, absence improved agronomic practice and non bearing avocados are
some of them (Beaudry, 2000).

It’s possible to decrease the problem by applying improved agronomic practice, planting A and
B type, Selecting variety and management. The main objective of post harvest treatments of
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avocado fruits is to present good quality fruit to consumer in markets which may be far from
growing regions (Will et al, 1989).

1.1. Objectives
1.1.1. General objectives

 To review on impacts of transportation facilities and storage conditions on avocado

postharvest quality.

1.1.2. Specific Objectives

 To understand the optimum transportation period and storage conditions of avocado

fruit.

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 2. LITERATURE REVIEW
2.1. Effect of transportation and Storage Condition

2.1.1. Transportation system of Avocado

Transportation of the fruit from orchards to packinghouses is done by trucks that carry one ton at
commercial production and once packed the fruit is distributed in trucks with a capacity of 10
tons. For instance, it will take up to 17 days to the European market (Eksteen, 1995).

The storage temperature should be maintained with a maximum variation of 1°C, when
transferring the fruit into refrigerated transports. This is particularly important when fruit will be
stored along a relatively long period before it reaches the market. The threshold for chilling
injury appears between the third and fourth weeks of the refrigeration period. This should be
considered for long-distance maritime transports. When reaching the port of destination,
avocados should be sent immediately to the retail distribution channels, with the aim of
shortening the refrigeration time (Yahia, 2001; Sánchez-Pérez, 2001; Mario Rivas, personal
communication, 2003).

2.1.2. Storage Systems for Avocado Fruit.

Storage systems can be classified as natural and artificial. The natural storage system consists of
leaving the product in the field without any additional care. The artificial storage systems give
the product ideal conditions to keep it in the most desirable quality form for the longest possible
time (Garlic et al, 2011).

The shelf life can be prolonged throughout treatments such as postharvest disease control,
atmosphere regulation, chemical treatments to delay or prevent sprouting or affect the crop’s
metabolism, application of waxes and other coating materials, irradiation, and refrigeration
(Ferguson, 2002).

Refrigeration is the one in which better results have been shown in the storage of fruits and
vegetables, the other methods are efficient only when they are complemented with low
temperatures. Low temperature storage is the most commonly used method of extending storage

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life in avocado. The extent to which avocado can be chilled depends on the cultivar, temperature
of storage, and period of storage (Olorunda 2000).

The use of storage conditions containing high concentrations of carbon dioxide and low
concentrations of oxygen coupled with low temperatures has proven successful in delaying
ripening and senescence in many fruits. Low levels of oxygen decrease overall respiration rate,
and also appear to block the ethylene-forming system. High carbon dioxide concentrations also
decrease ripening, possibly by acting as a competitive inhibitor of ethylene. Hypobaric storage
has received attention (Adeniji et al., 2006).

Ahmed and Barmore (1980) quote work by a number of authors, showing that avocados can be
stored successfully for long periods under low pressure. The success of hypobaric storage
appears to be in the increased diffusion of ethylene from the fruit, thus lowering internal
concentration.

The lower partial pressure of oxygen may also play a role. The use of hypobaric storage in
practice is limited because of practical problems similar to those with controlled atmosphere
storage. Various other treatments can be applied to avocado fruit to enhance storage life. The
most commonly used postharvest treatment is that of waxing the fruit. In addition to conserving
moisture, waxing is also believed to modify the internal atmosphere of the fruit tissue, decreasing
the internal oxygen and increasing carbon dioxide concentrations (Durant et al., 1984), which
will retard ripening (Rhodes 1981).

While an alteration in the normal atmosphere surrounding the fruit may have positive effects
during storage, incorrect ratios of oxygen and carbon dioxide may result in physiological
disorders. While many aspects of the initiation of avocado physiological disorders are still
unknown, and of the known factors, the relative influence of each is unclear. Membrane
structure, function, and stability under stress together with the postharvest conditions of
temperature, humidity, oxygen, carbon dioxide, and ethylene, to which the fruit is exposed, are
all important (Wardlaw, 1937).

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2.1.2.1. Refrigeration.

When intended for export, Avocado fruit may be harvested relatively immature, transported at a
suitably low temperature and subsequently ripened at a higher temperature. During cold storage
of Avocado fruits even at relatively low temperatures, maturation processes slowly continue so
that fruits ultimately become ripe and finally over-ripe, Avocados may ripen fairly quickly even
at a storage temperature of 10°C (Wardlaw 1937).

Temperature management is the most important tool for extending shelf life and quality of
agricultural commodities (Olorunda 2000). For most avocado cultivars, there is a significant
decrease in the self life with increased storage temperatures.

Respiration is greatly suppressed in avocado stored at low temperatures and the optimum
temperature for storage of avocados has been shown to vary according to cultivar and the storage
technique employed (Esguerra et al., 1992). Precise knowledge of the storage temperatures best
suited to different varieties is essential to avoid chilling injury.

Chilling injury in avocados cause symptoms such as pitting, browning of pulp near to the seed or
in the tissue midway between the seed and the skin, failure to soften when transferred to a higher
temperature, off-flavor, vascular strands and development of brownish appearance. Avocados
stored at 0 - 2°C resulted in chilling injury when stored for a long period of time but this injury
did not appear in the first three to four weeks of storage (Higgins et al., 1911); Wardlaw (1937)
stated that Hawaiian avocados could be stored green at 2.2°C for six to eight weeks with a two to
five days of satisfactory ripening; while Wilcox (1914) reported that Hawaiian fruits could be
held at 0°C for two months without injury.

In a study carried by Zauberman et al., (1977) with ‘Hass’, ‘Fuerte’ and ‘Naval’ fruits they
reported that at 6°C and 8°C, the metabolic activity of the fruits was reduced and fruit ripening
inhibited; the fruits did not soften until they were transferred to a higher temperature. Storage of
the three cultivars at 6°C and 8°C did not cause any chilling injury for six weeks. The shelf life
at 25°C after storage at these temperatures was shorter than for fruits without previous cold
storage exposure. ‘

5
Chilling in avocados is a complicated phenomenon in which various factors are involved.
Among others, the temperature and duration of storage are important; some varieties ripen
normally after 20 days at 7.2°C on removal to a higher temperature, whereas some if held at
7.2°for additional 10 days chill effects develop (Wardlaw, 1937).

The maturity of the fruit at the time of storage is also of critical importance. Fruits stored
immature only show chill effects after long exposure to the low temperature; whereas fruits of
the same variety stored when they are more mature may show chill effects in a relatively short
time (Raghavan et al., 2005). In general, fruits are mostly subjected to chilling during the
initiation of ripening.

2.1.2.2. Controlled (CA) and modified atmosphere (MA)

Modified atmosphere refers to holding produce under conditions of atmosphere modified by
package, over wrap, box liner or pallet. Oxygen is reduced through respiration by the produce,
and the carbon dioxide level is determined by the permeability of the film, respiration,
temperature, tightness of the transport vehicle, and other factors (Raghavan et al., 2005).

The concept of modified atmosphere was developed almost simultaneously with that of
controlled atmosphere storage, it is a physical technique that does not leave chemical residues on
the food and is referred to any atmosphere in which gas content is different from regular
atmosphere. Here carbon dioxide and oxygen levels are not controlled to specific concentrations.
A controlled atmosphere refers to an atmosphere with a strict control of the gas concentrations of
oxygen, carbon dioxide, and nitrogen; generally, the concentration of oxygen gas is lower than
that of carbon dioxide and nitrogen concentrations are higher than that of regular atmosphere.
The first storage of avocados under conditions of low oxygen was carried out in Los Angeles in
the University of California, 1940. Commercially, the first storage of avocadoes under controlled
atmosphere was done in Florida (Spalding and Reeder 1974a).

Storage under controlled atmosphere doubles the shelf life of the avocados when compared to
storage under regular atmospheres; this allows commercializing the commodity throughout the
year (Raghavan et al., 2005). By using subnormal concentrations of oxygen alone, or in
conjunction with high concentrations of carbon dioxide, a definite deceleration can be induced in
the maturation of avocados. The range of tolerance to such treatments, however, varies from

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variety to variety, being comparable though not necessarily parallel to the response of different
varieties to low temperatures.

In varieties unsuited to gas storage, external and internal damage may be sustained without the
intervention of microorganisms. In other varieties, although no direct physiological injury may
be apparent, the fruits subsequently prove much more susceptible to the inroads of storage
pathogens. Others, again, show surprising tolerance of gas storage conditions and that in this
category there are varieties subject to chilling and consequently unsuitable for would
undoubtedly lend themselves to commercial preservation by this method. It is interesting to note
transport at low temperatures (Wardlaw, 1934).

Over hole seller (1928) reported good quality of ‘Fuerte’ avocado fruit stored for two months at
7.2°C under a 4-5% oxygen and 4-5% carbon dioxide atmosphere, whereas the same variety
stored at regular atmosphere and 21°C can only be stored for 10 days, and for one month at
7.2°C.

2.1.3. Storage condition of avocado fruit

There is no doubt that temperature is the single most influential factor in fruit storage. All
biological processes are controlled this environmental factor and thus fruit quality and ripening
are strongly affected by storage temperature (Vorster, et al, 1987).

However, it should be remembered that we cannot cure bad quality fruit with postharvest
treatments. The issue is to slow down the natural deterioration by lowering the temperature of the
fruit as much as possible without damaging it (Ploetz1, 2005).

Avocado should not be cooled to even close to its freezing point, as it suffers chilling injury at
temperatures much above the freezing point. All this makes maintaining the quality of avocado
fruit, during and after cold storage a difficult task. The fruit became softer at storage, while the
fruit stored at 20c remained firm (Voldeck, 2010).

At a chilling-inducing temperature of 20c, the removal of fruit to shelf-life conditions (20c), for
ripening, significantly enhanced ACC-oxidize activity after 3 and 6 weeks at storage whereas at
50cthis activity was hardly noticeable. Under controlled atmosphere avocado can extend to six

7
week at 3.3 - 4.40cand do not store unripe avocado in refrigerator as the fruits will never ripe.
Clean plastic, nylon storage, non woven recycled, freezer and food plastic are some storage bag.

2.2. Factors Affecting Avocado Quality

2.2.1. Storage Temperatures

athological disorderWhile the ideal is to export firm fruit with no external cold damage and no
physiological or ps, a fine balance between firm fruit and external cold damage exists. Transport
temperatures which are too high will result in soft on arrival while temperatures too low will
result in fruit with external cold damage and pulp spot. Considerable differences in sensitivity to
low temperatures have been observed during deferent stages throughout the avocado storage
season (Vorster and Toerien and Bezuidenhout, 1987)

Optimum temperatures and storage periods vary with the stage of fruit development
(Bezuidenhot, 1983). Kosiyachinda& young (1976) found that chilling sensitivity of Fuertes and
Mass avocados was highest during the climacteric rise and peak. The least sensitive stage is the
post-climacteric stage. Higher temperatures during the early stages and lower temperatures
during the later stages of storage tend to decrease physiological disorders when compared to a
temperature of 5,50c for the total storage period (Vorster et al, 1987)

Bezuidenhout (1983) formulated a climacteric model. The time to the climacteric is a function of
temperature and fruit maturity. Historical data shows that the average time taken for Westphalia
estate avocados to arrive overseas was 24 days. By making use of a moderate temperature during
the early stages of storage and a lower temperature during the later stages, the climacteric can be
reached after approximately 24 days. This resulted in a firm fruit with little or no cold damage.

Optimum temperature and storage periods of avocados vary with the different cultivars (Vakis,
1982; Vorster, et al, 1987) conducted and literature cited it is clear that Hass and Ryan are less
sensitive than Fuertes to a temperature of 3.5oc for up to 21 days. Early season Hass and Ryan
held at a temperature of 5.50c will result in firm fruit on arrival, whereas lower temperatures can
be considered for more mature fruit.

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2.2.2. Atmosphere composition
Controlled atmosphere storage is mostly used for long term Storage of fruits such as apples but it
is also being increasingly used in transportation of fruit by sea. Generally, CO2 delays many
responses of fruit to ethylene. The higher CO2 and lower O2in CA storage was reported to reduce
the rates of respiration and ethylene production (Salvador et al., 2007).

Due to this phenomenon, CA can affect the postharvest physiology of the fresh produce
depending on the O2/CO2balance. Fabion et al (2004). Reported that the severity of chilling
injury in avocados is reduced in low O2/elevated CO2 atmospheres. However, CO2 levels
exceeding 5% may have a detrimental effect on “Hass” avocado fruit quality and
therefore specific optimum levels of CO2 in low O2needs to be defined.

9
 3. SUMMARY
It should not be forgotten that all the common knowledge of today is based on a lot of research
work which has been done in the past. The bulk of the research on enzymes in avocado fruit was
done mainly with regard to fruit ripening and quality. There is still a lot to learn about the
ripening and quality of avocado fruit, and their control. Postharvest treatments of the fruit have
an important effect on its quality, but should be in mind that every fruit, even under the best
storage conditions, has a limit beyond with its storability with good quality cannot be stretched.

The limit is a genetic one and therefore the only way, in the future, to extend this limit
significantly is to create better genetic combinations. This might be achieved by either classical
breeding to by molecular biology methods and genetic engineering. The role of fruit
physiologists is to continue to study the processes determining quality in order to advice about
the important traits and the related enzymes which could be manipulated.

There is much work ahead of this review and controlled atmosphere environmental for long
distance transport should only be considered if it is economically and practically feasible. CA
containers make a door to door concept possible and allow for much more flexibility in picking,
shipping and marketing. Pre-treatment with various gasses with or without MA procedures do
not really extend storage life of avocado, but may result in less quality loss during transport and
marketing and CA may extend marketing season.

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 5. REFERENCES

Adeniji, T.A., Barimalaa, I.S. &Achinewhu, S.C., 2006. Evaluation of bunch characteristics
and flour yield potential in black Sigatoka resistant plantain and avocado hybrids.
Global Journal of Pure and Applied Science, 12, 41–43.

Anon, 1989. Guide to food transport: Fruit and vegetables. Mercantile Publishers, Copenhagen,
Denmark. 247p.

Beaudry RM., 2000. Responses of horticultural commodities to low oxygen: limits to the
expanded use of modified atmosphere packaging. Hort. Technol., 10: 491-500.Bulletin
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Bezuidenhout, JJ &Kuschke, Eileen, 1983. Voorkoms en tendense van na-oessiektes by Suid-

Afrikaanseavokado's in 1982 by Rungis. S Afr Avocado Growers'AssocYrb, 6, 20-23.
Davies, R, Boyes, WW & De Villiers, DJR, 1935.Cold storage of plums. Rep Low Temp, Res
Lab, Cape Town (1933), 66-84.
Eksteen, GJ &Truter, AB, 1983.Controlled atmosphere storage and polyethylene bag packaging
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Esguerra, E.B., K. Kawada, H. Kitagawa and S. Subhadrabandhu. 1992. Removal of astringency
in with postharvest ethanol treatment. Acta Horticulturae321: 811–820.
Ferguson, I.B. and Boyd, L.M., 2002. Inorganic Nutrients and Fruit Quality; in M. Knee (Ed.)
Fruit Quality andIts Biological Basis, England: Sheffield Academic Press, pp.15–45.

Garlic k scetar M Kurek (2011).effect of storage condtion on avocado quality,benefit of

processing and packaging .Tren.Food sci.Technol. 22(2-3):127-137.

Higgins, J.E., C.J. Hunn and V.S. Holt. 1911. The avocado in Hawaii. Hawaii Agr. Exp. Sta. 25:
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Hofman, P. J. and Smith L.G., 1993. Preharvest effects on postharvest quality of

subtropical and tropical fruit. In: Proceedings of an international conference held at
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Olorunda, A.O. 2000. Recent advances in postharvest technologies of avocado and plantain in
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Ploetz, R. C., 2005. Panama Disease: An Old Nemesis Rears and Its Ugly Head. Part 1, The
Beginnings of the avocado Export Trades. Plant Health Progress Report.doi:10.1094/PHP-
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Raghavan, G.S.V., C. Vigneault, Y. Gariépy, N.R. Markarian and P. Alvo. 2005. Refrigerated
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Schaffer,B.,Wolstenholme,B.N.,&Whiley,AW , 2013.Introduction. In B. Schaffer, B. N.

Wolstenholme, & A. W. Whiley (Eds.), The avocado: botany, production and uses (pp. 1–9).
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Spalding, D. H. and F. J. Marousky. 1981. Injury to avocados by insufficient oxygen and
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Swarts, DH, 1980. Die invloed van abnormalelae temperature op die ontwikkeling van
koueskade by Fuerteavokado's. Subtropica, 1(1), 16-18.
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Growers'AssocYrb, 9, 31-32.
Truter, AB &Eksteen, GJ, 1983.Beheerdeatmosfeeropberging en poli-etileensakverpakking van
avokado's. S Air Avocado Growers'AssocYrb, 6, 41-45.
Voldeck, L. B. 2010.Indoor avocado Trees. http://www.bellaonline.com
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