Postharvest Parameters of the “Fuerte” Avocado When Refrigerated in Different Modified Atmospheres

The objective of this work was to evaluate the refrigerated “ F uerte” avocados stored in different modified active atmospheres. The fruits were wrapped in bags made of nylon plus polyethylene and submitted to the following atmospheres: ( I ) mixture of ambient gases (0.03% CO 2 and 21.0% O 2 ); ( II ) 5.0% CO 2 and 4.0% O 2 ; ( III ) 6.0% CO 2 and 4.0% O 2 ; ( IV ) 7.0% CO 2 and 4.0% O 2 ; and ( V ) 8.0% CO 2 and 4.0% O 2 . The bags containing the fruits were stored at 10 C  ± 1 and 90 ± 5% relative humidity for 25 days and were analyzed every 5 days for weight loss, respiratory activity, pH , firmness, titratable acidity, soluble solids, and activities of the enzymes pectin methylesterase and polygalacturonase. The atmosphere of 7.0% CO 2 and 4.0% O 2 was the most effective in limiting the weight loss and the production of CO 2 . Practical Applications This research will have the practical application of showing producers and suppliers of avocados the best ways to store “ F uerte” avocados. It shows that a modified atmosphere of 7.0% CO 2 and 4.0% O 2 was the most effective in minimizing weight loss and CO 2 production when refrigerated.