Abstract

This paper reviews the literature on the effect of pre- and postharvest treatment effects on the postharvest quality of avocado fruit. It is evident from literature that pre-harvest factors such as ambient field temperature and water stress affects the postharvest physiology of avocado fruit. The postharvest handling treatments and environmental conditions identified were pre-packaging treatments, different density packaging films, storage conditions and cyclic temperature storage environments during the avocado fruit cold chain. Temperature was found to have the greatest influence on the physical, sensory and chemical quality of avocado fruit after harvest. Maintenance of an optimal temperature regime from harvest to final market destination is, therefore, required to maintain fruit quality. The influence of varying temperature and relative humidity with time during the avocado fruit cold chain in South Africa requires further study.

Key words: Pre-packaging, packaging, cyclic storage conditions, quality, cold chain, South Africa.