Note.: Effect of storage temperature on the shelf life of Hass avocado (Persea americana)

The effect of storage temperature on the shelf life, weight loss, respiration rate and ethylene production of Hass avocado (Persea americana Mill) was studied. Two batches of green mature avocado fruits, classified as "super extra" were stored at 10 and 20degreesC (first batch) and at 7 and 25degreesC (second batch). The avocado shelf lives were 22, 8, 32 and 6 days at 10, 20, 7 and 25degreesC, respectively. Based on the data of the first assay Q(10) was calculated as 2.75, with this value the predicted shelf life at 7 and 25degreesC were 29.8 and 4.8 days, respectively. That meant shelf life was underestimated 7 and 20% at 7 and 25degreesC, respectively. Weight loss was linear at both the storage temperatures, it was 4.3% in fruits at 20degreesC for 8 days and 3.0% at 10degrees for 22 days. The maximum CO2 production at 20degreesC was reached during the second day of storage, while at 10degreesC it was reached at the 17th day (176.17 +/- 15.98 and 74.73 +/- 7.32 mL/kg h, respectively). The maximum ethylene production at 20degreesC was reached the second day of storage, and at 10degreesC the 6th day (239.06 +/- 54.55 and 28.00 +/- 8.12 muL/kg h, respectively).