COLLEGE OF AGRICULTURE AND NATURAL RESOURCE SCIENCES

DEPARTEMENT OF HORTICULTURE

REVIEW ON EFFECT OF DIFFERENT PACKAGING MATERIALS ON SHELF LIFE OF

AVOCADO (Persia Americana Mill).

BY,

TARIK MUISE__________ID NO:1874/10 on

ADVISOR; ALEMAYEHU ABERA(PHD)

ASENIOR SEMINAR PAPER

Submitted to the Department of Horticulture , College Of Agriculture And Natural Resource

Science, DebreBerhan University, in partial fulfillment the requirement for the Course senior

seminar (Hort:1023)

JAN,2011E.C

DEBRE BERHAN, ETHIOPIA

 ABRIVATION

TSS Total soluble solid

TWL total weight loss
DP decay percentage
MAP modified atmosphere packaging
CAS controlled atmosphere storage
ND no of decay fruit

TNF Total number of fruit

LSD List significance difference

CV Coefficient variance
list of table

Table 1: Firmness...................................................................

Table 2: Sugar content...........................................................

Table 3: total weight loss and decay percentage...................

1. INTRODUCTION

The avocado (Persea americana) is a fruit with a high nutritive value and an unusual composition outstanding
compositional feature is the high fat content which varies significantly between different cultivars. Avocado is highly
perishable compared to other produce. While fruit are often stored for 4 weeks, it is a challenge to commercially store
fruit for 6 weeks with a relatively short storage life. Low temperature storage is utilized to extend its shelf life, but it
induces chilling injury (CI) symptoms, expressed as pulp browning, as well as external damage (Woolf, A.B., A.
White, M. Arpaia and K.C. Gross 2004).
Shelf life can be defined as the period in which a product should maintain a predetermined level of quality under
specified storage conditions (Perez et al., 2004). Avocado (Persea americana Miller) is a highly perishable
commodity (Yahia and Gonzalez-Aguilar, 1998; Jeong et al., 2002; Yahia, 2002; Perez et al., 2004; Gamble et al.,
2010) and yet valued for export.
The leading exporter of avocados to Europe is Israel, supplying 29% of imports, followed by South Africa
contributing 21% and Spain with 17% (Van Zyl and Ferreira, 1995). In 2008 and 2009, approximately 64%
of South African produced avocados were exported (Department of Agriculture Forestry and Fisheries, unpublished,
2010), however, in 2009, South African exported avocados were considered to be of an inferior quality (Nelson,
2010).
Avocado quality at its final destination is a major concern during exportation. Thus, the development of valuable
postharvest technologies could improve the quality and consequently extend the shelf life of avocados locally and
during export to distant markets. Avocados continue respiring even after harvest, commencing the ripening process
almost immediately due to their climacteric characteristic of high respiration rates (Wu et al., 2011). Villa-Rodriguez
et al., (2011) states the complete ripening process to be five to seven days at 25°C. Numerous studies have been
conducted to exhibit the effect of pre-packaging treatments, packaging materials and storage conditions on the effect
of avocados (Meir et al., 1997; Hofman et al., 2003; Woolf et al., 2003; Perez et al., 2004; Wu et al., 2011). Pre-
packaging methods such as hot and cold treatments, waxes and 1-Methylcyclopropene (1-MCP) were shown to
reduce chilling injury and improve avocado quality. Polyethylene (PE) and biodegradable packaging films can extend
the avocado shelf life. Optimal temperature and relative humidity conditions have also proven beneficial in
maintaining the shelf life of avocados. Studies by Tefera et al. (2007) demonstrated positive effects onthe quality of
mangos in Ethiopia by integrating suitable pre-packaging, packaging and storage conditions. Cold chain management
is a crucial factor regarding the quality of avocados from harvest till final market destination (Milne, 1998; Blakey
and Bower, 2009; Kok et al., 2010). The interplay of time and temperature under cyclic storage conditions are
important in maintaining a superior quality product deemed acceptable by both national and international standards.
1.1.Objective
 To review on effect of different packaging materials on shelf life of
avocado (persia americana mill).
2. LETRATURE REVIEW

2.1. Origin and distribution

It was suggested that avocados may have originated in southern Mexico but were cultivated
from the Rio Grande to central Peru long before the arrival ofEuropeans. They were then carried
to the West Indies and to nearly all parts of the tropical and subtropical regions with suitable
environ- mental conditions (SCHOEMAN, A.S. 2002).

2.2.Climatic requirements

2.2.1 Temperature

Commercial avocado cultivars are best suited to cool, subtropical conditions with average daily
temperatures between 20 and 25 °C. Light frost can be tolerated but not during flowering and
fruit set (August to September) (ZULCH, M. 1999) Average temperatures during flowering and
fruit set should preferably be above 18 °C. The cultivars in increasing order of sensitivity to cold
temperatures are: Edranol, Hass, Pinkerton, Fuerte and Ryan (SCHOEMAN, A.S. 2002). For
Fuerte, the daily mean temperature during flowering should preferably be above 18.5 °C, but
definitely above 13 °C.

2.2.2 Rainfall

All avocado cultivars that are grown commercially are known to be sensitive to water stress. A
well distributed rainfall in excess of 1 000 mm p.a. is desirable, although most avocado
production regions experience a dry period during flowering. In the vast majority of cases,
therefore, supplementary irrigation during this period is essential (Blakey RJ, Bower JP (2009)).

2.3.Soil requirements

Soil analysis before making a decision to plant avocados on a particular soil, an analysis should
be carried out to determine the chemical suitability of the soil, and indicate what amendments
need to be made prior to planting.

Avocados do best in soil with clay content between 20 and 40%. If the clay content is below
20%, the soil has limited water retention ability and unless optimum irrigation is applied, the
trees will sometimes suffer from temporary drought (MORGAN, J.1987). A high clay percentage
makes irrigation difficult because over irrigation and high rainfall lead to oversaturation of the
soil.

2.4. CULTIVATION PRACTICES

2.4.1 Fertilization

Commence feeding of young trees after one year of growth, using a balanced fertilizer, four
times a year. Older trees benefit from feeding with nitrogenous fertilizer applied in late winter
and early summer (Nelson, RM (2010)). Generally small quantities of fertilizer are given every 2
months with the quantity gradually increasing until fruiting begins. Nitrogen has the greatest
influence on tree growth, its resistance to cold temperatures, and on fruit size and yield.

2.4.2 Irrigation

Avocado trees may not need irrigation during the winter rainy season, but watch for prolonged
midwinter dry spells. Over irrigation can induce root rot which is the most common cause of
avocado failure (MORGAN, J.1987).

2.4.3 Harvesting

Avocados unlike other fruit do not ripen on the tree, but only once harvested (Lee et al., 1983;
Hopkirk et al., 1994; Baryeh, 2000; Ozdemir and Topuz, 2004; Perez et al., 2004; Gamble et al.,
2010; Osuna-Garcia et al., 2010). The time at which avocados are harvested plays an important
role in maturation and the expected shelf life. Harvesting too early in the season contributes to
low pulp dry matter. This is associated with irregular ripening, watery texture, flavourless,
shriveled, blackened fruit (Gamble et al., 2010; Osuna-Garcia et al., 2010) and a low oil
concentration (Blakey, 2011). Perez et al. (2004) reported that harvesting prior to physiological
maturity results in irregular softening, a poor taste and higher susceptibility to decay. Generally
if the fruit are not harvested at the correct time the quality becomes compromised and the shelf
life shortened (Wu et al., 2011).

2.5. Physiological Disorder

Every biological system operates optimally within specific limits. If these limits are significantly
reduced or increased, physiological disorders are likely to ensue. Storage at low temperature is
commonly used to extend the shelf life of fresh commodities, however, this result in chilling
injury of avocados (Ears, 1976; Florissant et al., 1996; Yahiya and Gonzalez-Aguilar, 1998;
Woolf et al., 2003; Herskovits et al., 2005; Woolf et al., 2005; Adams and Brown, 2007). The
main symptoms associated with chilling injury are black spots on the peel or gray or dark-brown
discoloration of the monocarp (Pepsis et al., 1994, 2002; Meir et al., 1995; Florissant et al., 1996;
Herskovits et al., 2005). Florissant et al. (1996), Hoffman et al. (2002b) and Hoffman et al.
(2003) found that employing hot water treatments prior to storage were effective in reducing the
effects of chilling injury. Exposing avocados to low temperature storage conditions just above
those at which chilling injury is likely to occur prior to storage have been proven to alleviate the
effects of chilling injury (Woolf et al., 2003). The optimum low temperature was found to be 6 or
8°C for three to five days. However, Saunter et al. (1994) and Woolf et al. (2003) found the
minimum temperature to be 4°C.

2.6. Firmness
The firmness of avocados is a vital determinant in assessing the degree of ripening (Mizrach and
Flitsanov, 1999; Flitsanov et al., 2000; Arzate-Vazquez et al., 2011). Firmness can be described
as the resistance to penetration (Mizrach and Flitsanov, 1999) determined by employing
invasive, such as hand tactile methods, destructive methods such as the MagnessTaylor puncture
test (M-T), or non-destructive methods such as impulse response and ultrasonic methods.
Destructive techniques do not allow for continuity in monitoring on a commercial basis but is,
rather, well suited for laboratory analysis. Mizrach and Flitsanov (1999); Flitsanov et al. (2000)
and Mizrach et al. (2000) employed ultrasonic techniques to evaluate the firmness in a non-
destructive manner which rendered comparable results to that of destructive methods. Gomez et
al. (2005) found that impulse response techniques were more sensitive to firmness changes in
pear fruit as compared to the M-T tests and has the potential to replace destructive testing
methods in determining fruit firmness and shelf life.

2.7. Total soluble sugars

Carbohydrates are an essential source of energy for growth, development and maintenance in
avocados (Liu et al., 1999a, b; Tesfay et al., 2012). Five major soluble sugars were identified
within the avocado include the rare seven carbon (C7) reducing sugar mannoheptulose, its
reduced polyol form, perseitol, the common disaccharide sucrose, and its component hexoses,
fructose and glucose (Liu et al., 1999). These constituted approximately 98% of the total soluble
sugars (TSS). Liu et al. (1999) demonstrated that ripening of avocados at 20°C resulted in a
considerable decline in the TSS in the peel and flesh, particularly the C7 sugars, and that a
decrease in the TSS was concomitant with an increase in the oil content. During storage at 1 and
5°C a decrease in the TSS was observed but at a slower rate. Similarly Liu et al. (2002) found a
decrease in the C7 sugars during the progression of the ripening process.

2.8. Packaging and storage methods

Treatments prior to packaging have the added benefit of prolonging the shelf life and enhancing
the quality of avocados. The basic functions of food packaging are for storage, preservation and
protection for prolonged periods of time (Garlic et al., 2011). The two most recognized
techniques for avocados are modified atmosphere packaging (MAP) and controlled atmosphere
storage (CAS). These methods have been proven to extend the shelf life and maintain the quality
of avocados and other fresh fruit (Yahia and Gonzalez-Aguilar, 1998 and Berrios, 2002). When
combined with suitable packaging and storage conditions (Tefera et al., 2007).

2.8.1 Packing and packaging materials

The purpose of packaging is to preserve the fruit in good condition. The container protects the
product through all the stages of the distribution process, such as transportation, load, unload,
stowing, and storage. It has been determined that a well-designed package helps to reduce
damages in food products, particularly in perishable ones such as fruits and vegetables. Bearing
in mind that packaging may restrict gas diffusion; one might conclude that post-harvest losses
could be increased. In this way, it is considered that 25 to 30% of foods produced worldwide are
lost due to deficient packaging (Kader, 1991, Rodríguez, 1997).
The use of packaging material implies an increment in the final cost of the product, nevertheless
most of the times it improves the appearance and quality preservation of the fruit. For the
particular case of avocado, and exclusively for the ones destined to foreign markets, the types of
packages and containers vary according to the different packinghouse specifications. The
wooden box has a lower demand than the fiberboard box. Cardboard boxes have different
perforation designs, and resistance to compression: from 55 to 275 lb/sq ft, approximately
(López-López, L., and CajusteBontemps, J.F., 1999).
2.8.2. Effect of Packaging Material on Shelf Life of Avocado Fruit
The basic functions of food packaging are for storage, preservation and protection for prolonged
periods of time (Garlic et al., 2011). A review on the past and current trends related to packaging
and storage of avocados is presented here.

Table 1: Firmness

T r e a t m e n t D a y 1 5 D ay 1 8 D a y 2 1 D a y 2 4
Polyethylene 5 . 0 6 7 b 4 .
0 3 3 b 1 . 9 3 3 a 1 . 7 6 7 c
Carton with straw 4 . 3 6 7 a b 3 .
4 3 3 b 1 . 7 3 3 a 0 . 9 0 0 a b
Carton only 3 . 8 0 0 a 2 .5 0 0 a 1 . 2 0 0 a 1 . 0 3 3 b
C o n t r o l 3 . 5 0 0 a 2 .0 0 a 1 . 1 0 0 a 0 . 4 6 7 a
L S D 1 . 1 5 9 1 .1 6 5 0 . 8 5 6 0 . 5 1 5 6
C V ( % ) 1 4 . 7 1 4 . 5 3 0 . 5 2 6 . 3
On average the firmness of the avocado fruit stored on different packaging materials was show
significance difference (p<0.05) among the treatment. On the day 15 there were a significance
difference between the treatments Polyethylene and the other treatment(Table 1). The highest
mean value was observed in the fruit stored on polyethylene bag (5.067b) and the smallest mean
value was observed in fruit stored on open air (3.500a). On the day 21 there were no significance
difference between all the packaging materials (Table 1).Because of Firmness can be described
as the resistance to penetration (Mizrach and Flitsanov, 1999) determined by employing
invasive. On both the day 18 and 24 therewere no significances differences between the
treatments and Carton only and Control.

Table 2: Sugar content

T r e a t m e n t D a y 1 5 D a y 1 8 D a y 2 1 D a y 2 4
Polyethylene 4 . 5 6 7 b 5 . 5 6 7 a 6 . 5 0 0 b 8 . 1 6 7 c
Carton with straw 4 . 0 0 a 5 . 1 0 0 a 6 . 4 0 0 b 7 . 1 3 3 b
Carton only 3 . 8 6 7 a 4 . 8 5 0 a 5 . 9 0 0 a 6 . 3 0 0 a
C o n t r o l 3 . 8 3 3 a 5 . 0 3 3 a 5 . 5 3 3 a 7 . 0 6 7 b
L S D 0 . 4 7 0 7 1 . 0 4 1 0 . 4 0 3 1 0 . 6 9 8
C V ( % ) 6 . 1 7 . 4 3 . 5 5 . 2
On average the sugar content of the avocado fruit stored on different packaging materials was
show significance difference (p<0.05) among the treatment. On the day 15 and 24 the fruit stored
on Polyethylene and the other three packaging materials were show a significance difference and
on both days the maximum and the minimum mean values were (4.567b), (8.167c) and (3.833a),
(6.300a) respectively. On the day 18 the TSS of fruit stored on different packaging materials
have no significance difference between the treatment (Table 2) and on the day 21 no
significance difference between the treatment Polyethylene and Carton with straw and show
significance between the two treatments and the other treatment (Table 2). Because, According
to (Lu, R., 2004) increase the TSS of avocado fruit probably due to the hydrolysis of starch to
soluble sugars. During avocado fruit ripening and softening process, starch is break down to
simple soluble sugars and also the amount of soluble pectin will increase, leading to fruit
softening(Afshar-mohammadian, M and JRahimi-koldeh).

Table 3: total weight loss and decay percentage

T r e a t m e n t Total Weight loss Decay percentage

P o l y e t h y l e n e 1 5 . 8 a 1 3 . 3 1 a
Carton with straw 1 5 1 . 3 b 3 3 . 3 3 b
C a r t o n o n l y 1 9 3 . 0 c 4 8 . 8 9 c
C o n t r o l 2 3 9 . 9 c 6 0 . 0 0 c
L S D 7 8 1 4 . 5 1
C V ( % ) 2 9 . 6 1 9 . 8
In this study there was variation of total weight loss among the different storage

materials. The fruit stored in the Polyethylene scored a minimum weight loss (15.8a) compared
to the other packaging materials because there was higher relative humidity in polyethylene that
in turns allowed in low respiration rate. Slow respiration rate implies low energy exhaustion that
which keeps the weight to the maximum. There was show a maximum weight loss of fruit stored
in open air (239.9c) and carton only. The decay percentage of the fruit stored in the open air and
carton only have no significance difference as shown in the (Table 3).because of free circulation
of air, physical damage of the fruit and others. The minimum decay percentage scored in the fruit
stored in polyethylene sheet.
3.SUMMERY AND CONCULUSION

The avocado is a fruit with a high nutritive value. Avocado is highly perishable compared to
other produce. Shelf life can be defined as the period in which a product should maintain a
predetermined level of quality under specified storage conditions. Avocados continue respiring
even after harvest, commencing the ripening process almost immediately due to their climacteric
characteristic of high respiration rates. This study confirmed that avocado fruit stored in
polyethylene showed a significant difference between the parameter of TSS, TWL and decay
percentage.There was no significance difference among in firmness the fruit storedin
polyethylene and carton with straw. So because of different result the recommended is
polyethylene by better to extend the shelf life of avocado fruit.
REFERENCE

Blakey RJ, Bower JP (2009). The importance of maintaining the cold chain for avocado
ripening quality. South African Avocado Growers’ Association Yearbook 32:48-52.

DURAND, B.J., 2003. Introduction to avocado growing in South Africa: Institute for
Subtropicaland Tropical Crops.

Gamble J, Harker FR, Jaeger SR, White A, Bava C, Beresford M, Stubbings B, Wohlers M,
Hofman PJ, Marques R, Woolf A (2010). The impact of dry matter, ripeness and internal defects
on consumer perceptions of avocado quality and intentions to purchase. Posth. Biol. Technol.
57(1):35-43

Garlic K, Scetar M, Kurek M (2011). The benefits of processing and packaging. Tren. Food Sci.
Technol. 22(2-3):127-137.
Gomez AH, Wang J, Pereira AJ (2005). Impulse response of pear fruit and its relation to
Magness-Taylor firmness during storage. Posth. Biol. Technol. 35(2):209–215.
Lee SK, Young RE, Schiffman PM, Coggins Jr. CW (1983). Maturity studies of avocado fruit
based on picking dates and dry weight. J. Amer. Soc. Hort. Sci. 108(3):390-394.

Mizrach A, Flitsanov U, Akerman M, Zauberman G (2000). Monitoring avocado softening in

low-temperature storage using ultrasonic measurements. Comp. Electron. Agric. 26(2):199-207.
MALAN, E.F. & VAN DER MEULEN, A., LOEST, F.C. & STOFBERG F.J. Avocado culture
in SouthAfrica, bulletin no. 342.
MORGAN, J.1987. Avocado.pp 91–102. in Fruit of warm climate. Morton, Julia. F.
Morton,Miami, F.L.

Nelson, RM (2010). Quality challenges facing the South African avocado industry - an overview
of the 2009 South African avocado season. South African Avocado Growers’ Association
Yearbook 33:7-13.

Ozdemir F, Topuz A (2004). Changes in dry matter, oil content and fatty acids composition of
avocado during harvesting time and post-harvesting ripening period. Food Chem. 86(1):79-83.
SCHOEMAN, A.S. 2002. A guide to garden pests and diseases in South Africa: Struik
publishers.p.110.
Tefera A, Seyoum T, Woldetsadlik (2007). Effect of Disinfection, Packaging, and Storage
Environment on the Shelf Life of Mango.

Perez, K., J. Mercado and H. Soto-Valdez 2004, Note. Effect of Storage Temperature on the
Shelf Lifeof Hass Avocado (Persea americana). Food Sci. Botany, Production and Uses, Ch.
14,363-401.CABITechnol. Int., 10(2): 73-77
Woolf, A.B., A. White, M. Arpaia and K.C. Gross 2004. Avocado. In: Gross, K.C., Wang, C.Y.,
Salveit, M. (Eds.), Agriculture Handbook 66: The Storage of Fruits, Vegetables and Florist and
Nursery Stocks, http://www.ba.ars.usda.gov/
Yahia EM, Gonzalez-Aguilar G (1998). Use of passive and semi-active atmospheres to prolong
the postharvest life of avocado fruit. Food
Sci. Technol. 31(7-8):602-606.
Yahia EM (2002). Avocado. In: ed. Rees, D, Farrell, G and Orchard, J, Crop Postharv. Sci.
Technol. 3(8):159-180. Jon Wiley and Sons, hb66/034avocado.pdf (accessed 22 September
2008).

Villa-Rodriguez JA, Molina-Corral y acids and antioxidant activity of ‘Hass’ avocado. Food Res.
Int. 44(5):1231-1237.

Wu CT, Roan SF, Hsiung TC, Chen IZ, Shyr JJ, Wakana A (2011). Effect of harvest maturity
and heat pretreatment on the quality of low temperature storage avocados in Taiwan. J Facul.
Agric. Kyus. Univ. 56(2):255-262. .

Hofman PJ, Stubbings BA, Adkins MF, Corcoran RJ, White A, Woolf AB (2003). Low
temperature conditioning before cold disinfestations improves ‘Hass’ avocado fruit quality.
Posth. Biol. Technol. 28(1):123-133.