The Impact Of Temperature and Storage Duration on The Quality of Avocados (Persea americana)
https://doi.org/10.58466/lipida.v4i1.1508
Keywords:
Avocados, Storage Time, TemperatureAbstract
This research aims to determine the appropriate temperature and storage time to maintain the quality of avocados. In this study, a Completely Randomized Design (CRD) was used, arranged factorially with 2 replications. The first treatment is the storage temperature which consists of 3 levels, namely 10°C (T1), AC temperature (T2), and room temperature (T3). Meanwhile, the second treatment was the storage time, namely 4 days (W1), 8 days (W2), 12 days (W3) and 16 days (W4). Storing avocados at a temperature of 10°C and a storage period of 12 days is the best treatment combination because the fruit has not shriveled and can maintain the quality of the avocado with a fat content of 16%, vitamin C of 0.10%, water content of 71.92% , pH of 6.35, weight loss of 19.18 and texture of 0.25 mm/second.
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