MODIFIED ATMOSPHERE PACKAGING (MAP) OF FUERTE AVOCADO HALVES

Fuerte (Persia Americana Mill.) avocado halves were packaged in nylon polyethylene laminate bags with air, vacuum, or a commercial gas mix (5% CO, 15% O-2, 80% CO2), and stored at 7.2 degrees C for 21 d. Microbiological analyses, textural changes, weight loss, and color values (Hunter L, a, b, Delta E) were evaluated at 7d intervals. All samples experienced mesocarp browning during storage which is typically associated with polyphenol oxidase activity. The treated halves were firmer than fresh fruit. There was no difference in weight loss over time or between treatments. The microbiological population did not change over time or with the atmosphere. Anaerobic and psychrotrophic plate counts remained less than 10(4) CFU/g throughout the study. Due to the low microbiological counts it was concluded that the mesocarp browning was due to non-microbial enzymatic activity.