Controlled Atmosphere Storage of Fruits and Vegetables

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Avocado Fruit Quality Management during the Postharvest Supply Chain (2014, background): “Various temperatures are recommended to extend the shelf life of avocados varying from about 5 to 13 ◦C.(90) It is also important to maintain the packhouse temperature; therefore, the PPECB applies a grading system for cooling facilities in packhouse.”
Mango - Postharvest Biology and Biotechnology (2013, background): “…include poor color development, modification in the metabolism of some organic acids, alteration in texture, formation of undesirable flavor and odors, development of physiological disorders, high establishment, maintenance and operational costs as well as health and safety issues (Thompson, 2001).”