Storability and Fruit Properties of Hass Avocado as Affected by Moringa Seed Oil, Algae Extract and Arabic Gum Postharvest Treatments

Document Type : Original Article

Authors

1 Horticulture Crops Technology Department, Agricultural and Biological Institute, National Research Centre, Dokki, Cairo, Egypt

2 Pomology Department, Agricultural and Biological Institute, National Research Centre (NRC), Dokki, Cairo, Egypt

3 Botany Department, Agricultural and Biological Institute, National Research Centre, Dokki, Cairo, Egypt

Abstract

This research was carried out over an average of two successive seasons (2020 and 2021), at postharvest laboratory. The experiment aimed to investigate the effectiveness of using seed oil of three Moringa species [(peregrina Forssk. Ex, stenopetala (Baker f.), oleifera Lam.)] and algae extract each at 1000 ppm combined with Arabic gum at two concentrations (5% and 10%) as a natural ecofriendly products in parallel with untreated fruits as a control on quality and storability of Hass avocado fruits under cold storage conditions (5°C and 85 - 90% RH). The acquired results displayed that, all implementing parameters were affected affirmatively by different utilized treatments. However, it’s obvious that, Moringa oleifera seed oil at 1000 ppm+ 10% Arabic gum treatment was the most effective one and gave positive results concerning fruit firmness, titratable acidity and the activity of polyphenol oxidase (PPO) and improved total phenol, chlorophyll a, b and carotenoids. On the other hand, fruit weight loss, titratable acidity and PPO activity were excessed; however, fruit firmness, TSS, ascorbic acid, total phenol, carbohydrates and carotenoids values were relatively decreased due to the untreated fruits (control).

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History

  • Receive Date: 19 April 2022
  • Revise Date: 12 May 2022
  • Accept Date: 15 May 2022

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