Influence of Different Storage Temperature on Avocado Fruits: Physiology, Quality, Antioxidant Activity and Shelf Life

Jul 14, 2026

Study evaluates how storage temperatures affect avocado fruit physiology, quality, antioxidant activity and shelf life. Mature fruits were stored at 5, 9 and 12°C (90–95% RH) or ambient conditions (26–32°C, 55–62% RH). Low temperatures reduced ripening and respiration/ethylene while maintaining higher carbohydrates, protein and fat; ambient storage showed higher antioxidant activity (TPC, FRSA, FRAP). Chilling injury developed at 5°C, and 9°C provided the best overall storage performance with least spoilage.

LanguageEnglish

CategoryResearch & Report

FormatPDF

Pages15

Reading Time38 min

Acta Physiologiae Plantarum (2025) 47:25 [https://doi.org/10.1007/s1](https://doi.org/10.1007/s1) 1738-025-03777-6 Influence of different storage temperature on physiology, quality, antioxidant activity and shelf life of avocado fruits (Persea americana Mill.) Vittal Kamble1 · C. K. Narayana1 · G. Karunakaran2 · D. V. Sudhakar Rao1 · S. Sriram3 · R. H. Laxman4 Received: 29 April 2024 / Revised: 30 June 2024 / Accepted: 17 January 2025 / Published online: 8 February 2025 © The Author(s) under exclusive licence to Franciszek Górski Institute of Plant Physiology, Polish Academy of Sciences, Kraków 2025 Abstract The aim of present study was to investigate the effect of different storage temperatures on physiology, quality, antioxidant activity and shelf life of avocado fruits. The optimum mature avocado fruits were harvested (150 days after fruit set) from accession CHES-HA-I/I and CHES-HA-VII/I, and brought to the laboratory. These fruits were stored at 5, 9 and 12 °C with 90–95% relative humidity (RH) and at ambient condition (26–32 °C with 55–62% RH) . The results showed that, lowtemperature storage significantly reduced the physiologic and biochemical processes in the fruit. Lower physiologic loss in weight (PLW), slower rate of ripening, reduced respiration and ethylene production and higher carbohydrates, protein and crude fat content were recorded in low-temperature storage, whereas higher antioxidant activity in terms of total phenolic content (TPC), free radical scavenging activity (FRSA) and ferric reducing ability of plasma (FRAP) was found in avocado fruits stored at ambient temperature. It was also observed that chilling injury (CI) developed in fruits stored at 5 °C. From the present study, it is concluded that among different low temperatures, fruits stored at 9 °C had better storage life with more fruit quality, higher antioxidant activity and least spoilage as compared to other temperatures. Keywords Ambient temperature · Antioxidants · Avocado · Low temperature · Physiology · Quality and shelf life Introduction Avocado (Persea americana Mill.) fruits do not ripe on the tree due to its climacteric nature, therefore, fruits have tobe harvested at right stage of maturity (Hurtado-fernandez Communicated by P. K. Nagar. * Vittal Kamble[vittalhort@gmail.com](vittalhort@gmail.com) 1 Division of Postharvest Technology and Agricultural Engineering, ICAR-Indian Institute of Horticultural Research, Bengaluru, Karnataka 560089, India 2 Division of Fruit Crops, ICAR-Indian Institute of Horticultural Research, Bengaluru, Karnataka 560089, India 3 Division of Crop Protection, ICAR-Indian Institute of Horticultural Research, Bengaluru, Karnataka 560089, India 4 Division of Basic Sciences, ICAR-Indian Institute of Horticultural Research, Bengaluru, Karnataka 560089, India et al. 2018) . Ripeness in avocado fruit is characterized by changes in biochemical compositions including producing large amounts of ethylene,

Jul 14, 2026

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