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Commercial handling practices and ‘Hass’ avocado fruit quality

P.J. Hofman, S.N. Ledger, B. Stubbings, M.A. Adkins, J. Cook and J.Barker

1Centre for Subtropical Fruits,Queensland Horticulture Institute, Department of Primary Industries, PO Box 5083, SCMC, Nambour, Queensland, Australia 2Queensland Horticulture Institute,Department of Primary Industries,80 Meiers Rd,Indooroopilly,Queensland

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บทคัดย่อ

Commercial Handling Practices and ‘Hass’ Avocado Fruit Quality

About 40% of ‘Hass’ avocado fruit sampled from the wholesaler, the distribution centre of the retail chains, on arrival at the retail store, or from the retail shelf, had at least 10 % of the flesh affected by defects. Body rots (caused mainly by anthracnose) and flesh discolouration caused mainly by bruising, were the most common defects. Practices on the farm and at the packhouse contribute to rots severity, while the number of days from packing to consumer sale (22 days on average) was also related to rots severity. Better co-ordination between harvest and sales, and improved stock rotation at ripener and retail store, will help reduce the time in the chain. More careful handling at all stages from harvest to retail store, and possibly improved packaging may contribute to reducing bruising.