Evaluation and modeling of changes in shelf life, firmness and color of 'Hass' avocado depending on storage temperature.

In this study, 'Hass' avocado samples were stored at different temperatures to determine changes in firmness, color and other physicochemical support properties throughout the storage time and to represent shelf life depending on temperature from the evolution of these quality properties. From the experimental data, a set of models were adjusted to represent the change of each property as a function of time and temperature by using a first-order kinetics to represent the evolution of lightness (L*) and the chromatic coordinate b*, and a logistic equation to represent firmness and a*. The effect of temperature was represented by using Arrhenius equations.