pom212-avocado_2005_handouts

pom212-avocado_2005_handouts - Postharvest Biology and...

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1 Postharvest Biology and Technology of Avocado Adel Kader UCDavis Thanks to Drs Irving Eaks and Mary Lu Arpaia, UCRiverside, for providing materials for this presentation Minimum Maturity of Avocado Based On Dry Matter Content Minimum Maturity of Avocado Based On Dry Matter Content 25.9 Gwen 23.0 23.0 Pinkerton Pinkerton 21.6 Hass 19.9 Fuerte 19.8 19.8 Reed Reed 18.8 Zutano 18.5 18.5 Bacon Bacon Percent Dry Matter Percent Dry Matter Cultivar Avocado Respiration vs. Flesh Softening at 20ºC
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2 Avocado Flesh Softening Related to Climacteric Rise of Respiration Responses of Early-season Avocados to Durations of Ethylene Exposure Responses of Late-season Avocados to Durations of Ethylene Exposure Temperature Effects on Avocado Respiration and Ethylene Production Rates-1 Temperature Effects on Avocado Respiration and Ethylene Production Rates-2 Summary of Temperature Effects on Respiration and Ethylene Production Rates
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3 Temperature Effects on Avocado Fruit Ripening Temperature Effects on Avocado Fruit Ripening 9 27 27 9 30 30 10 10 24 24 10 10 21 21 12 12 18 18 16 16 15 15 24 24 12 12 32 32 9 Days to ripen Temperature °C Current Recommendations For Avocado Ripening Avocado Ripening Temperature: 15.5 – 18°C (60-65°F) Relative humidity: 90-95% Ethylene concentration: 10-100ppm Duration: 8-48 hr. Carbon dioxide level: Adequate air flow to keep CO 2 below 1% Temperature: 15.5 – 18°C (60-65°F) Relative humidity: Ethylene concentration: 10-100ppm Duration: 8-48 hr. Carbon dioxide level: 2 below 1% Responses of Avocado to Propylene Exposure at Various Developmental Stages-1 Responses of Avocado to Propylene Exposure at Various Developmental Stages-2 Responses of Avocado to Propylene Exposure at Various Developmental Stages-3
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This note was uploaded on 12/30/2010 for the course POM 212 taught by Professor Kadermitcham during the Spring '05 term at UC Davis.

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pom212-avocado_2005_handouts - Postharvest Biology and...

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