Quality variables of “Hass” avocado stored in modified atmosphere packaging

Modified atmosphere packaging and refrigeration of fruits vegetables are used to extend their shelf life. The objective this research was evaluate quality variables in avocado (Persea americana Mill.) cv. "Hass" during storage modified (MAP) at 8 °C contrast them those obtained room temperature (RT) (REF). Fruits physiological maturity were stored MAP bags with a thickness 0.20 mm. A completely randomized design used; factors were: type (RT 21 °C, REF °C), time (8, 16, 24, 32 days), ripening after (2, 4, 6 days). Quality firmness (penetration force), total color difference (?E) exocarp mesocarp (colorimeter), pH (potentiometry), soluble solids (TSS, refractometry). Avocados maintained (p > 0.05) firmness, which higher compared RT the period. Firmness retention for avocados RT, REF, MAP, day 5.7, 32.6, 87.2%, 32, it 0 (no reading), 9.5, 78.2%, respectively. Total mesocarp, pH, TSS ranged from 3.8 25.6, 3.2 20.3, 6.7 7.1, 5.3 7.7 °Brix, During period, showed ?Eexocarp, ?Emesocarp similar fresh fruit. Type no effect on package allows prolong life “Hass” period twice as long that temperature, based fact changes reduced, properties important benchmarks.