Storability and Fruit Properties of Hass Avocado As Affected by the Moringa Seed Oil, Algae Extract and Arabic Gum Postharvest Treatments

This research was carried out over an average of two successive seasons (2020 and 2021), at postharvest laboratory. The experiment aimed to investigate the effectiveness of using seed oil of three Moringa species [(peregrina Forssk. Ex, stenopetala (Baker f.), oleifera Lam.)] and algae extract each at 1000 ppm combined with Arabic gum at two concentrations (5% and 10%) as a natural ecofriendly products in parallel with untreated fruits as a control on quality and storability of Hass avocado fruits under cold storage conditions (5 degrees C and 85 - 90% RH). The acquired results displayed that, all implementing parameters were affected affirmatively by different utilized treatments. However, it's obvious that, Moringa oleifera seed oil at 1000 ppm+ 10% Arabic gum treatment was the most effective one and gave positive results concerning fruit firmness, titratable acidity and the activity of polyphenol oxidase (PPO) and improved total phenol, chlorophyll a, b and carotenoids. On the other hand, fruit weight loss, titratable acidity and PPO activity were excessed; however, fruit firmness, TSS, ascorbic acid, total phenol, carbohydrates and carotenoids values were relatively decreased due to the untreated fruits (control).