Brusing of avocado (Persea americana Mill.) as affected by impact energy, fruit temperature, and storage temperature
Date
6-2016
Degree
Bachelor of Science in Agricultural and Biosystems Engineering
Major Course
Major in Agricultural and Bio-Process Engineering
College
College of Engineering and Agro-Industrial Technology (CEAT)
Adviser/Committee Chair
Ma. Cristine Concepcion D. Ignacio
Restrictions
Restricted: Not available to the general public. Access is available only after consultation with author/thesis adviser and only to those bound by the confidentiality agreement.
Abstract
Avocados at retail were most prominently damaged by bruising (Mazhar, et.al., 2011). This negatively affected fruit quality to consumers and profit to growers. On this study, the effects of impact energy, fruit temperature, and storage temperature on avocado bruising were studied to reduce losses. It was discovered that an increased bruise are and volume was recorded at an increased drop angle. On fruit temperature, the observed effect on bruising was making the cell stiffer and thereby, more susceptible to damage. On storage temperature, the desired effect of inhibiting damage by cold storage was not observed on bruise area alone and not on bruise volume. Lastly, the median bruise area were made so threshold would not be exceeded: (1) avocado fruits should not be dropped at or over 60.97 cm, the equivalent free fall drop height to 100° drop angle (2) cold storage of fruit resulting to flesh temperature of 15°C (CT2) is not advisable (3) The recommended storage temperature for avocado is 13°C (CT) as advised in PAES 417:2002 as well.
Language
English
Location
UPLB College of Engineering and Agro-Industrial Technology (CEAT)
Call Number
LG 993.5 2016 A2 /B38
Recommended Citation
Bauyon, Aaron James M., "Brusing of avocado (Persea americana Mill.) as affected by impact energy, fruit temperature, and storage temperature" (2016). Undergraduate Theses. 4399.
https://www.ukdr.uplb.edu.ph/etd-undergrad/4399
Document Type
Thesis