Shelf-Life Detection and Extension Methods for Avocados Using Various Storage Conditions and Packaging Solutions at the Retail Store Level

Abstract

Avocados, while highly nutritious and popular, are hindered by a short retail shelf-life, leading to significant food waste. This research aimed to address this challenge by investigating effective methods for extending avocado shelf-life post-ripening and their practical application in retail. The study revealed that coating avocados with methyl cellulose and storing them at 4°C remarkably prolongs their freshness. Specifically, avocados at Stage 3 ripeness maintained their quality—including moisture, texture, and color—for 40 to 50 days. Avocados at Stage 4 ripeness with methyl cellulose and stored at 4°C extended to 30 to 40 days. These findings are particularly significant as they far exceed the 3-5 days of shelf life from Stage 3 ripeness while normally storing at room temperature (23°C) in retail and address a research gap concerning avocado preservation at 4°C with methyl cellulose coating for Stage 3 ripeness. This research offers a practical and scalable solution to mitigate food waste and enhance sustainability within the retail food sector.