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

Document Type

Thesis

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