Resumo

TOCHIHUITL-MARTINON, Guillermina Areli et al. Quality and shelf life of three physiological states of fruitsof avocado variety Lonjas. Rev. Mex. Cienc. Agríc [online]. 2023, vol.14, n.4, pp.555-566.  Epub 04-Ago-2023. ISSN 2007-0934.  https://doi.org/10.29312/remexca.v14i4.3252.

The native fruits of Persea americana Mill. var. Drymifolia are generally consumed and marketed locally, their quality attributes and recommended physiological state of harvest have been little studied. The objective of this research was to evaluate quality parameters such as firmness, weight loss and color of fruits of ‘Lonjas’ avocado harvested in three physiological states of maturity (green, changing and black) to compare which of them retains the best parameters when reaching consumption maturity. The fruits were harvested in Tacámbaro, Michoacán in 2019, the variables evaluated the day after the harvest were: length, diameter, thickness of the epicarp, weight of the epicarp, mesocarp and seed, the fruits were stored at 22 ± 2 °C, the loss of weight, firmness and color of the fruit until maturity of consumption were evaluated every two days. On the other hand, the refrigeration effect (13 ± 2 °C) of fruits in changing state was evaluated. Fruits in the changing physiological state presented the largest dimension, as well as the highest pulp and seed content. Of the fruits stored at 22 ± 2 °C, the green physiological state had less weight loss. Nevertheless, when reaching consumption maturity, the three physiological states presented similar values of firmness and color of the epicarp. In the changing physiological state, the values related to the color of the mesocarp stood out. The time of harvest depends on the quality parameter in which there is the greatest interest. Refrigeration is recommended to extend the shelf life.

Palavras-chave : Persea americana Mill. var. Drymifolia; physiological state; maturation.

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