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Electrical Conductivity of Avocado Fruits During Cold Storage and Ripening

AuthorsMontoya, M. M.; Plaza, José L. de la ; López-Rodriguez, V.
Issue Date1994
CitationLWT - Food Science and Tecnology 27: 34- 38 (1994)
AbstractElectrical conductivity measurements were carried out in avocado fruit during storage under various conditions and after transferring to 20°C. Refrigerated storage trials were carried out under normal atmosphere and modified atmosphere at 4°C and 6°C. In parallel with the electrical parameter, respiration intensity and pulp firmness were obtained to estimate the time course of ripening in avocado. In fruits transferred to 20°C, a curve showing a maximum was found. This curve is tentatively explained by an increase in release of ions due to biochemical changes occurring during ripening. Thus, electrical conductivity seems to be a suitable index of avocado condition during cold-storage and ripening. This research work has enabled the authors to define a threshold of conductivity (0.24 S/m) that indicates the limiting value for fruit stored at non-injurious temperatures and subsequently transferred to 20°C for marketing. © 1994 Academic Press. All rights reserved.
Identifiersdoi: 10.1006/fstl.1994.1008
issn: 0023-6438
Appears in Collections:(IF) Artículos
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