ARTICLE IN PRESS

LWT 38 (2005) 617–624

www.elsevier.com/locate/lwt

Postharvest shelf-life extension of avocados using methyl

cellulose-based coating
N. Maftoonazad, H.S. Ramaswamy
Department of Food Science, McGill University, Macdonald Campus, 21,111 Lakeshore Ste-Anne-de-Bellevue, PQ Canada H9X 3V9
Received 23 March 2004; received in revised form 23 August 2004; accepted 23 August 2004

Abstract

Edible coatings regulate water vapor, oxygen and carbon dioxide transfer in or out of the produce thereby influencing the ongoing
respiratory activity and produce quality. The objective of this study was to evaluate the effect of a methyl cellulose-based coating on
the respiration rate, color and texture of avocados stored at room temperature. Avocados were initially surface disinfected, washed
and air-dried. They were then immersed in the coating solution for 1 min at 20 1C, air-dried for 10 min and stored at 20 1C in an open
box. At 2-day intervals, fruits were removed and evaluated for respiration rate, color and texture. Respiration rate was evaluated by
measuring the rate of CO2 produced from a given quantity of fruits per unit time. Color and texture of avocados were measured
using instrumental techniques. Coated avocados demonstrated lower respiration rates, greener color and higher firmness as
compared with the uncoated control during the entire storage. The appearance of brown spots and mesocarp discoloration normally
associated with fruit ripening were delayed in the coated fruits.
r 2004 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.

Keywords: Avocado; Storage; Methyl cellulose; Coating; Quality; Texture; Color

1. Introduction teric. Climacteric fruits continue to ripen after harvest

Several techniques have been in place to extend the
useful marketing distances and holding periods for fresh
horticultural commodities after harvest. In spite of the
progress made, well over a quarter of all harvested fresh
fruits and vegetables are still lost due to spoilage. This
represents a large economic waste even in developed
countries with more devastating consequences in many
tropical regions of the world. Tropical fruits and
vegetables present a more serious problem due to the
fact that most of them are also chilling sensitive.
Therefore, temperatures below 10 1C cannot be used
effectively to extend their storage life. Fruits and
vegetables can be classified as climacteric or nonclimac-
Corresponding author. Tel.: +1-514-398-7919; fax: +1-514-398-
7977.
E-mail address: hosahalli.ramaswamy@mcgill.ca
(H.S. Ramaswamy).
and demonstrate more dramatic changes in
their physiological activity. Many important tropical
fruits are of climacteric type that ripen rapidly during
transit and storage, and their respiration rates reach a
peak level at the onset of the respiratory climacteric
phase.
Avocado is a highly perishable fruit with a high
metabolic rate resulting in a shelf-life of only 3–4 weeks
when stored at the optimum temperature and relative
humidity (Yahia & Gonzalez-Aguilar, 1998). Cold
storage delays ripening and prolongs storage life, but
decay and chilling injury can result in serious problems
during prolonged storage (Scott & Chaplin, 1978). The
potential incidence of storage-related disorders such as
vascular browning and mesocarp discoloration increase
with fruit maturity (Cutting, Bower, & Woistenholme,
1988). Several techniques have been used for storage of
climacteric fruits to retard the rate of ripening after
harvest and thus extend the shelf-life. These include

0023-6438/$30.00 r 2004 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.
doi:10.1016/j.lwt.2004.08.007
 ARTICLE IN PRESS
618 N. Maftoonazad, H.S. Ramaswamy / LWT 38 (2005) 617–624
controlled/modified atmosphere (CA/MA) storage,
modified atmosphere packaging (MAP) and/or applica-
tion of special skin coatings. In all these cases, the
resulting atmosphere modification, i.e., lowering the O2
and/or increasing the CO2 concentrations in the storage
environment, has been shown to be helpful in extending
the storage life of several perishable produce (Kader,
1986). The prevailing low O2 and high CO2 concentra-
tion levels also depress the biosynthesis of ethylene
which can trigger the activity of ripening genes that
affect color changes, aroma and degradation of cell
walls that results in softening.
Edible coatings can create a modified atmosphere,
similar to that of MAP, their effectiveness being a
function of coating permeability and fruit respiration.
Temperature control is an important step since it can
affect the permeability as well as the rate of fruit
respiration. Higher temperatures increase fruit respira-
tion rates. Coating can be formulated from different
materials including lipids, resins, polysaccharides, pro-
teins and synthetic polymers. Some studies have been
carried out on coating of avocado. Bender, Brecht,
Sargent, Navarro, and Campbell (1993) showed that the
use of NatureSealR delayed ripening of avocado at 20 1C
by about 2 days even when coated fruits were treated
with 100 ppm ethylene for up to 3 days; however, 4 days
of ethylene treatment overcame the ripening delay.
Johnston and Banks (1998) used six types of surface
coatings on Hass avocado fruits to study the gas
exchange characteristics at 20 1C. They reported that
of six different surface coatings used, ‘‘Avocado wax’’
provided the greatest level of benefit (reduction in
moisture loss and enhanced sheen). At the other
extreme, carboxy methyl cellulose coating (2 g/100 g)
provided no benefit but substantially increased risk of
fermentation. Of the Avocado wax concentrations
assessed, a level of 11 g/100 g was reported to be the
optimum. Higher concentrations imposed the risk of
anaerobiosis in the fruit. Salvador, Miranda, Aragon,
and Lara (1999) used chitosan coating on avocado fruits
and improved the avocado storage life to 24 days at
3–10 1C and to 6 days at 27–29 1C. The effect of
modified atmosphere packaging coupled with wax
emulsion treatment on the extension of storage life of
avocado fruits were studied under different storage
temperatures by Bhaskaran and Habibunnisa (2002).
They reported that fruits which were given a wax
emulsion (6 g/100 g) dip treatment and packed in LDPE
bags remained green, firm and in good condition for
about 4–5 weeks at 872 1C. The fruits also did not
develop chilling injury while fruits without treatment
and packaging became soft, developed internal pulp
browning and became inedible within 3 days at
2772 1C. At 272 1C, fruits developed chilling injury,
pitting of the skin and were rejected after 9 days of
storage.
Methyl cellulose is a polysaccharide used to form
coatings. Cellulose is the principal structural component
of plants and the most abundant source of complex
carbohydrate in the world. Cellulose can be ‘tailored’
with appropriate chemical modification to produce
cellulose ether-ester films (Psomiadou, Arvanitoyannis,
& Yamamoto, 1996). The latter, being flexible and
transparent, have moderate strength, resistance to oil
and fat migration and can act as moderate barriers to
moisture and oxygen (Hagenmaier & Shaw, 1990).
Several studies have suggested the use of methyl
cellulose as a suitable coating material for several
produce (Greener & Fennema, 1989; Hagenmaier &
Shaw, 1990; Nisperos-Carriedo, 1994; Kamper &
Fennema, 1984a,b; Debeaufort & Voilley, 1995; Ayranci
& Tunc, 2001). No research has been reported on the use
of methyl cellulose coating on avocado fruit. The
specific objective of this study was to evaluate the
effectiveness of methyl cellulose coating on the moisture
loss, respiration rate, skin and flesh color, and firmness
of avocado during storage at room temperature.
2. Materials and methods
Avocado fruits (cv. Hass) were obtained from the
local market. The fruits were carefully selected to be
uniform in appearance (size and color) and feel firmness.
Fruits were surface disinfected by immersion in 10%
commercial bleach for 3 min, washed and air-dried. The
fruits were then divided into two replicate lots. The first
lot constituted the control which were stored without
coating. The second lot was coated with methyl
cellulose.
2.1. Coating and storage of avocados
Methyl cellulose (Methocel, Dow Chemical Com-
pany, Midland, MI, USA) coating was prepared by
solubilizing methyl cellulose powder (3.0 g per 100 ml) in
a water–ethyl alcohol mixture (3 l:1 l) at 75 1C under
magnetic stirring for 15 min. Ethyl alcohol was used to
reduce drying time and obtain transparent and shiny
methyl cellulose coating. Then glycerol (BDH, Toronto,
Ont., Canada) was added as a plasticizer (1.9 g/100 g)
and the solution was stirred for another 10 min under
the same condition and cooled.
Avocados were immersed in the coating solution for
1 min at 20 1C and then drained. The treated fruits were
dried in a cold-air draft for 10 min to set a coat of the
film on their surface. They were then stored along with
control samples at 20 1C in an open box. The moisture
loss, firmness, respiration rate and changes in color of
coated and control samples were evaluated until the
overall acceptability was considered poor for each lot of
samples.
 ARTICLE IN PRESS
N. Maftoonazad, H.S. Ramaswamy / LWT 38 (2005) 617–624 619

2.2. Analytical methods grammed to collect on-line data of CO2 concentra-

tion at 1 min intervals over a 2 h period. Respiration
The following analyses were carried out to evaluate rate was obtained from the regression slope of CO2
the quality changes in test samples every two days: concentration versus time data and evaluated as ml
CO2/(kg h).
(1) Moisture loss: The moisture loss occurred due to
transfer of water vapor from the samples to air. This
was determined by weighing the samples on a digital 2.3. Statistical analysis
balance (OHAUS, Model TS4KD, Florham Park,
NJ, USA) and was reported as percentage loss in Experiments were designed according to a factorial
moisture based on the original mass. design. Data were analysed by analysis of variance
(2) Firmness: Texture measurements were made using a (ANOVA) using SAS software (SAS Institute, Cary,
computer-controlled LRX Material Testing Ma- NC, USA). The significance levels used were Pp0.05 (*)
chine (Lloyd Instrument Limited, Fareham, UK) and Pp0.01 (**). Duncan’s multiple range test was used
equipped with a 50 N load cell. Samples were to compare the mean values in different storage days.
subjected to a puncture test at a constant speed of
50 mm/min, using a 5 mm diameter round tipped
puncture probe. Force-deformation curves were
3. Results and discussion
recorded and firmness (as represented by the slope
(N/mm) of the linear section of the force-deforma-
3.1. Moisture loss
tion curve) was used as the indicator of textural
property. At least six measurements were made on
Fig. 1 shows the changes in produced moisture as a
each fruit at different locations and four fruits were
function of storage time. For the entire duration of the
tested for each storage time and the results were
experiment the percentage of moisture loss in the control
averaged.
sample was higher than in coated samples (Po0.01).
(3) Color: The color characteristics were assessed using
Control fruits lost moisture at about 8 g/100 g of their
a tristimulus Minolta Chroma Meter (Minolta Corp,
original mass during 6 days of storage, but coated fruits
Ramsey, NJ, USA) to determine L value (lightness
lost only 4 g/100 g during the same period. Rapid ripening
or brightness), a* value (redness or greenness) and
of the fruit, moisture loss and the incidence of spoilage
b* value (yellowness or blueness) of avocado
did not permit the storage trial with control to go beyond
samples. The colorimeter was warmed up for
6 days. The moisture loss increased to about 6.5 g/100 g in
20 min and calibrated with a white standard.
10 days for the methyl cellulose-coated fruit which was
Measurements were taken for four samples and the
comparable to the 5.6 g/100 g loss reported by Meir,
average of L, a* and b* values were obtained. In
Naiman, Akerman, Hyman, Zauberman, and Fuchs
addition to the L, a* and b* values, the total color
(1997) for fruits kept at 20 1C that became soft 9 days
difference was computed as the root mean square of
after harvest in plastic bags under MAP. Jeong, Huber,
hthe differences

2
in individual L, a i and b values
1=2 and Sargent (2003), in a different study, reported that
i:e:; DE ¼ DL þ Dan2 þ Dbn2 : DL, Da* and after 7 days of storage at 20 1C, moisture loss for the
Db* were obtained as differences in L, a* and b* control fruit was 7.3 g/100 g whereas fruits treated with
values of test samples on any given day from those either 1-methyl cyclopropene, wax, or both showed
existed on the first day, thus representing the time-
related changes. Color of flesh and skin were 12
determined on six different locations on the surface 10
MOISTURE LOSS(%)

of the fruit/flesh. The instrument was calibrated with

a white standard tile: L=95.87, a=0.86 and 8
b=2.47.
6
(4) Respiration rate: A known quantity of avocados
(about 1 kg) was placed in an airtight Plexi-glass 4
chamber (18 cm  12 cm  27 cm). A CO2 sensor
2
(ACR Systems Inc., St-Laurent, PQ, Canada)
connected to a data-logger (Smart Reader plus 7; 0
Data Logger Analysis Software, Version 1.0 for 0 5 10 15
Windows, ACR Systems Inc, St-Laurent, PQ, TIME (DAYS)
Canada) was installed in the chamber, to monitor Fig. 1. Change in moisture loss of avocado with time for control (m)
CO2 concentration. The data-logger was pro- and coated fruits (’).

620
moisture loss values of 5.4, 2.0, and 1.9 g/100 g,
respectively. Eqs. (1) and (2) describe the moisture loss
in avocados as affected by storage time (x) for both
control and coated avocados:
Control : y ¼ 0:043x2 þ 1:603x þ 0:092
Coated : y ¼ 0:002x2 þ 0:667x þ 0:141
The primary mechanism of moisture loss from fresh
fruits and vegetables is by vapor-phase diffusion driven
by a gradient of water vapor pressure between inside
and outside the fruit. The coating helps to reduce it
because it forms a film on the top of the skin. The
thickness of the barrier, and moisture permeability of
coatings are important factors from the viewpoint of
mass transfer rate. Temperature and relative humidity of
the environment are also important due to the effects on
vapor pressure difference between fruit and atmosphere.
Produce respiration can also cause a moisture reduction
because of the degradation of sugars (Pan & Bhowmik,
1992). Slower rates of moisture loss in coated fruits can
be attributed to the barrier properties for gas diffusion
of stomata, the organelles that regulate the transpiration
process and gas exchange between the fruit and the
environment (Salunke, Boun & Reddy, 1991). The
differences between percentage of moisture loss between
control and test samples were highly significant after
during storage (Po0.01).
3.2. Respiration rate
Both coated and control avocados showed the
characteristic respiratory climacteric increases during
storage at 20 1C (Fig. 2). In both control and coated
fruits, respiration showed an increase after 2 days
storage. Statistical analysis showed a highly significant
difference (Po0.01) between control and coated sam-
ples with the control samples showing significantly
higher respiration rate at 2, 4, and 6 days.
200
CO2 PRODUCTION RATE
150
(ml CO2/kg.h)
100
50
0 0
0 2 4 6
TIME (DAYS)
Fig. 2. Changes in CO2 production of avocados during storage for
control (m) and coated fruits (’).
ARTICLE IN PRESS
N. Maftoonazad, H.S. Ramaswamy / LWT 38 (2005) 617–624
While rate of CO2 evolution at maximum value was
160 ml/(kg h) in control samples after 6 days, it reached
the peak value of 127 ml/(kg h) for coated fruits after 8
days. Thus methyl cellulose coating significantly delayed
the respiratory climacteric pattern in avocado by 2 days.
ðR2 ¼ 0:99Þ;
Even the peak value for the coated fruit was about 25%
(1) lower than in control. The respiration rate stabilized at
about 110 ml/(kg h) (which is about the start-up value
ðR2 ¼ 0:96Þ:
for the untreated control) after 10 days of storage. These
(2) are consistent with several reports published for
avocados with other coatings or other fruits with methyl
cellulose coatings. CO2 evolution rate of avocados kept
at 20 1C and modified atmosphere packaging right after
harvest was reported at 173 ml/(kg h) after 5 days (Meir
et al., 1997). Also it was shown that respiration in
control fruit and waxed avocados increased after 1 day
storage at 20 1C, and CO2 production reached maximum
values of 145 and 157 ml CO2/(kg h) after 6 and 5 days
storage at 20 1C, respectively. Jeong et al. (2003)
reported that CO2 production of avocados treated with
1-methyl-cyclo-propene with or without wax reached the
maxima of 146 and 151 ml/(kg h) after 8 and 9 days
storage, respectively. Reduction of the respiration rate
as a result of coating with edible films has also been
reported for banana (Banks, 1984), pear (Meheriuk &
Lau, 1988) and tomato (Nisperos & Baldwin, 1988).
3.3. Firmness
Firmness of avocados decreased during storage, both
for coated and control fruits (Fig. 3); however, methyl
cellulose coating showed a beneficial effect on firmness
retention. Control fruits softened faster and were fully
ripe approximately after 6 days at room temperature.
Thus methyl cellulose coating had a strong effect on the
retention of firmness; however, statistical analysis did
not show significant effect for coating up to 4 days.
The control fruits lost half of their original firmness in 5
days as compared to coated fruits which took 10 days.
Eqs. (3) and (4) describe and confirm the slower rate of
0.7
FIRMNESS (N/mm)
0.6
0.5
0.4
0.3
0.2
0.1
8 10 12 0 2 4 6 8 10 12
TIME (DAYS)
Fig. 3. Effect of methyl cellulose coating on firmness of avocado for
control (m) and coated fruits (’).
 ARTICLE IN PRESS
N. Maftoonazad, H.S. Ramaswamy / LWT 38 (2005) 617–624 621

softening in coated fruits as compared to the control: 84

Control : y ¼ 0:050x þ 0:534 ðR2 ¼ 0:97Þ; (3) 82

80

L VALUE
Coated : y ¼ 0:029x þ 0:522 ðR2 ¼ 0:99Þ: (4) 78
Jeong et al. (2003) also found that uncoated fruits 76
softened rapidly and completed ripening within 7 days
74
of storage at 20 1C. In contrast, fruits coated with either
wax and 1-methyl-cyclo-propene exhibited roughly half 72
0 2 4 6 8 10 12
to one-third retention of firmness after 7 days at 20 1C.
Retention of firmness can be explained by retarded (a) TIME (DAYS)
degradation of insoluble proto-pectins to the more
1
soluble pectic acid and pectin. During fruit ripening,
depolymerization or shortening of chain length of pectin 0
substances occurs with an increase in pectin-esterase and -1

a* VALUE
polygalactronase activities. Low oxygen and high -2
carbon dioxide concentrations reduce the activities of
-3
these enzymes and allows retention of the firmness of
fruits and vegetables during storage (Salunkhe et al., -4
1991). -5
0 2 4 6 8 10 12
3.4. Flesh color (b) TIME (DAYS)

Color evaluation of avocado flesh as affected by 50

coating and storage time are shown in Figs. 4a–d. They 40
b* VALUE

were evaluated based on the lightness (L value), green/

red components (a* value), blue/yellow components (b* 30
value) as well as the total color difference, DE. Lightness 20
values of coated fruits were higher than those of control
samples and changed at a much slower rate. The coated 10
fruits were much more glossy and had a slightly brighter 0
shade than the control. The L value decreased with 0 2 4 6 8 10 12
storage time, and since it is a measure of the color in the (c) TIME (DAYS)
light–dark axis, this falling value indicates that the fruit
flesh was turning less bright (Fig. 4a). However, 20
statistical results did not show a significant difference
TOTAL COLOR
DIFFERENCE

15
(P40.05) in L value between control and coated
avocados up to 4 days. The differences between the
10
control and coated samples were also somewhat small
and less obvious to the naked eye. The changes in L
5
value in control and coated avocados as affected by time
(x) are described by the following equations:
0
2 0 2 4 6 8 10 12
Control : y ¼ 1:103x þ 81:72 ðR ¼ 0:99Þ; (5)
(d) TIME (DAYS)

Coated : y ¼ 0:571x þ 81:005 ðR2 ¼ 0:91Þ: (6)
As shown in Fig. 4b, a* value was more negative in
coated samples showing a more predominant greenness
of avocado flesh. Clearly, the changes in the greenness
occurred at a much slower rate in coated samples and
did not reach the day-6 a* value of uncoated samples
even after 10 days of storage. Statistical analysis showed
highly significant differences between a* value of the
coated and control samples (Po0.01). Eqs. (7) and (8)
show the trends in a* value for control and coated
Fig. 4. Changes in (a) L value (b) a value, (c) b value, and (d) total
color difference in avocado flesh during storage for control (m) and
coated fruits (’).
samples, respectively, as affected by time (x):
Control : y ¼ 0:096x2 þ 0:033x þ 3:985 ðR2 ¼ 0:91Þ;
(7)
Coated : y ¼ 0:013x2 þ 0:080x þ 4:236 ðR2 ¼ 0:99Þ:
(8)
 ARTICLE IN PRESS
622 N. Maftoonazad, H.S. Ramaswamy / LWT 38 (2005) 617–624

Fig. 4c shows the decrease in b* value measured in 40

avocado flesh. After 6 days of storage, the time-related 35
changes in b* values for the coated samples started to 30
show significant differences (Po0.05) from the control.

L VALUE
25
The lowering of b* value indicates a reduction in 20
yellowness of samples. The following equations ((9) and 15
(10)) show the trends in b* value of control and coated 10
samples, respectively, as affected by time (x): 5
y ¼ 0:209x2 þ 0:267x þ 39:640 ðR2 ¼ 0:86Þ; (9) 0
0 2 4 6 8 10 12
2 2
y ¼ 0:091x  0:270x þ 39:992 ðR ¼ 0:99Þ: (10) (a) TIME (DAYS)

Again by looking at the trend lines for both a* and b* 10

values, the time-related differences could be better
visualized. At the end of storage time when avocados 5

a* VALUE
were cut in half longitudinally, browning was initially
noticeable under the skin, within the seed cavity and 0
around the conductive vessels.
The total color difference DE, which is a combination -5
of parameters L, a* and b* values, is a colorimetric
parameter extensively used to characterize the variation -10
in color perception. An increase in DE was observed 0 2 4 6 8 10 12
(Fig. 4d) with storage time, and statistical results (b) TIME (DAYS)
showed significant differences (Po0.05) between DE
values of coated and control fruits. Again the run-away 20
deviation in the total color difference value of the
control sample from coated sample becomes obvious 15
beyond a 4-day storage at room temperature which is
b* VALUE

confirmed by the statistical analysis (Po0.05). The 10

following equations show DE for control and coated
samples, respectively, as affected by time (x): 5
2 2
Control : y ¼ 0:117x þ 0:920x þ 0:338 ðR ¼ 0:96Þ;
0
(11)
0 2 4 6 8 10 12
2 2 (c) TIME (DAYS)
Coated : y ¼ 0:050x þ 0:794x þ 0:497 ðR ¼ 0:99Þ:
(12) 25

Other researchers have reported similar color change 20

TOTAL COLOR
DIFFERENCE

in avocado flesh in relation to preserving green color

15
and delaying mesocarp discoloration by different treat-
ments (Gomez-Lopez, 2002; Pesis et al., 2002; Soliva, 10
Elez, Sebastian, & Martin, 2001; Meir et al., 1997;
Guzman, Dorantes, Hernandez, Hernandez, Ortiz, & 5
Mora, 2002). Soliva et al. (2001) reported that the 0
lightness of avocado puree decreased exponentially from 0 2 4 6 8 10 12
72.4 to 55.2 during 4 months of storage, while changes in -5
(d) TIME (DAYS)
a* value increased from 7.1 to 0.3.
Fig. 5. Changes in (a) L value, (b) a value, (c) b value, and (d) total
color difference in avocado skin during storage for control (m) and
3.5. Skin color coated fruits (’).

Figs. 5a–d indicate the results of different color

changes in avocado skin. These changes were manifested control samples was higher than in coated samples.
by a decrease in L and b* values and an increase in a* Statistical analysis showed highly significant effect for
value and total color difference values. Fig. 5a indicates coating on L values (Po0.01). This color shift towards
that, as with flesh color, the rate of L value reduction in lower L value is indicative of lower brightness of
 ARTICLE IN PRESS
N. Maftoonazad, H.S. Ramaswamy / LWT 38 (2005) 617–624
samples with the progression of storage. The following
equations represent the time-related change in L values
for control and coated samples:
Control : y ¼ 1:315x þ 35:341 ðR2 ¼ 0:91Þ; (13)
Coated : y ¼ 0:735x þ 35:753 ðR2 ¼ 0:99Þ: (14)
Changes in a* and b* values of skin color of avocado
are shown in Figs. 5b and c. As in Fig. 4b, the a* value
was more negative in coated samples indicating the
avocado skin to be greener, and statistical analysis
showed highly significant differences in a* value between
the test samples during storage (Po0.01). The time-
related color shift towards positive a* value indicates
more redness in color that is the result of ripening. Fig.
5c shows a decrease in b* value of avocado skin, with
highly significant difference between coated and un-
coated samples (Po0.01). Again after 4 days, b* value
decreased significantly (Po0.05). This decrease in b*
value indicates reduction in yellowness of samples and
an increase toward darker chroma. Eqs. (15) and (16)
show the changes in a* value for control and coated
samples, respectively, as affected by time (x):
Control : y ¼ 2:109x  7:232 ðR2 ¼ 0:89Þ; (15)
Coated : y ¼ 0:561x  7:466 ðR2 ¼ 0:91Þ: (16)
Similar trends in b* values are shown in Eqs. (17)
and (18):
Control : y ¼ 0:401x2 þ 0:551x þ 13:678 ðR2 ¼ 0:99Þ;
(17)
Coated : y ¼ 0:053x2  0:380x þ 14:13 ðR2 ¼ 0:97Þ:
(18)
Fig. 5d shows an increase in DE for both samples during
storage time. Again statistical results showed highly
significant differences (Po0.01) between coated and
control fruits. The total color difference in coated
samples changed at a much lower rate than in uncoated
samples, and thus it can be recognized that coating has a
beneficial effect on the reduction of color changes in
avocado. The time-related changes in DE were signifi-
cant with both coated and control samples (Po0.05).
Eqs. (19) and (20) show how total color differences
increase in control and coated samples, respectively, as a
function of storage time (x):
Control : y ¼ 3:116x  0:614 ðR2 ¼ 0:96Þ; (19)
Coated : y ¼ 1:285  0:769 ðR2 ¼ 0:98Þ: (20)
Jeong et al. (2003) showed that at the full-ripe stage,
fruit treated with wax and/or 1-methyl-cyclo-propene
had more green color than control that confirms the
effect of coating on green color in the present work. But
they also reported that treated fruits had a significantly
623
lower L* value than control which is in contrast with the
results obtained for the L value in present study. The
lower color changes in coated fruit may be related to the
effect of coating in creating modified atmospheres
within the fruit. The presence of CO2 in the storage
atmosphere is an important factor in preventing
chlorophyll degradation. Chlorophyll retention is in-
creased in broccoli by a progressive increase in CO2
and decrease in O2. Higher concentrations of CO2
(2.5–10 ml/kg) slow down the degreening processes in
apricots and peaches. The degradation of chlorophyll in
asparagus can be delayed by CA storage (Salunkhe et
al., 1991).
4. Conclusions
Application of methyl cellulose coating to avocado
fruits were shown to be beneficial in retarding the
ripening behavior. The coat acted as a physical barrier
for the gas exchange between the fruit and the
environment. It lowered both the rate of substrate
catabolism and the ability to generate the energy
required to drive the biochemical reactions associated
to fruit ripening. It favorably influenced several physio-
logical properties of the fruit during storage. Coating
slowed down the rate of respiration, reduced the color
changes in both skin and flesh, reduced the softening of
the tissue and increased the shelf-life. While the
maximum acceptable storage period for control samples
was 6 days at room temperature, the samples coated
with methyl cellulose maintained their acceptability for
10 days (1.5 times the control).
Acknowledgements
The authors wish to acknowledge the financial
support from the Natural Sciences and Engineering
Research Council of Canada. Financial support from
‘‘Agricultural Research, Education and Extension
Organization’’ in Iran to the first author is highly
appreciated. The authors thank Mr. H. Hamzeh
Zarghani for statistical assistance.
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