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Abstract

The effectiveness of a new, dynamically modified atmosphere storage system (MASS) was evaluated and compared to a traditional, passively modified atmosphere storage system, as modified atmosphere packaging (MAP), for extending the shelf life of mature `Hass' avocados (Persea americana Mill.) at room temperature. MASS used impermeable containers (glass jars) and MAP used semi-permeable containers (low-density polyethylene bags). MASS consisted of a dynamic modification of the storage atmospheres by intermittently flushing atmospheric air through glass jars containing the avocado fruits. The glass jars were equipped with positive pressure release micro valves. MASS replaced about 70% of the oxygen consumed by the stored avocado fruits and vented out about 45% of the carbon dioxide accumulated during each air flushing cycle. Avocados stored under the MASS and MAP treatments remained firm and unripe after 232*h. Additionally, avocados stored under the MASS treatment exhibited longer shelf life and lower weight loss than those stored under the MAP treatment. MASS was compared to MAP to prove the use of MASS as a viable preservation technology and its potential application for extending the shelf life of avocados, as well as other fruits and vegetables, subjected to temporary storage and/or transportation in commercial gas impermeable type containers.

Se ha evaluado la efectividad de un sistema nuevo de conservación mediante atmósferas modificadas dinámicamente (MASS) y comparado a un sistema tradicional de conservación en atmósferas modificadas pasivamente (MAP), con el objetivo de prolongar la vida de anaquel de aguacates de la variedad `Hass' (Persea americana Mill.) en condiciones ambientales. En los ensayos MASS se emplearon envases impermeables (frascos de vidrio) y en MAP envases semi-permeables (bolsas de polietileno de baja densidad). MASS consistió en una modificación dinámica de las atmósferas de conservación mediante el flujo intermitente de aire ambiental a través de las frascos de vidrio que contenían los aguacates. Los frascos tenían incorporadas micro-válvulas de evacuación, de presión positiva. MASS permitió reemplazar cerca del 70% del oxígeno consumido por los aguacates almacenados y expulsar cerca del 45% del dióxido de carbono acumulado durante cada ciclo de circulación de aire. Los aguacates almacenados en atmósferas MASS y MAP permanecieron firmes y sin madurar al cabo de 232 h. Además, los aguacates almacenados en MASS tuvieron una vida de anaquel más larga y unas menores pérdidas de peso que los conservados en MAP. MASS constituye una tecnología que potencialmente ofrece una aplicación para prolongar la vida de anaquel de aguacates, al igual que el de otras frutas y hortalizas, temporalmente almacenadas o trasportadas en envases comerciales impermeables.

Keywords

modified atmosphere storage system preservation avocado shelf life

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Development of a Dynamically Modified Atmosphere Storage System Applied to Avocados

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