Effect of coating based on orange epicarp extract on the ripening of avocado (<i>Percea americana</i> L.)

Abstract

The shelf life of avocados during the post-harvest period is very limited due to
rapid senescence. In order extend the shelf life of the avocados, the effects of coating based on orange epicarp extracts were tested on the physical and physiological parameters of the ripening process. Avocados were coated with different concentrations of orange epicarp extracts, including 0.066 Kg.l^­1, 0.133 Kg.l^­1, 0.2 Kg.l^­1 and 0.26 Kg.l^­1. Uncoated fruits were considered as control. Twelve parameters including loss of firmness, physiological loss of mass, water content in the pulp, soluble solids content, pH, protein content, pigment content in skin and pulp as well as time to senescence were measured during the ripening process. Results showed that, 0.133 Kg.l^­1 was found to be the most effective extending the time to senescence of avocado by slowing down the loss of firmness, physiological mass loss, chlorophyll degradation and protein synthesis as compared to the other concentrations of orange epicarp extracts and the control. Orange epicarp at a concentration of 0.133 Kg.l^­1 helped to extend the shelf life of avocados.