| Popis: |
A series of experiments was performed to gain more insight in the dynamics of ripening of avocado fruit as part of the GreenCHAINge Fruit & Vegetables program (GreenCHAINge). The main aim of work package 6 was to develop tools to better monitor the ripening of batches of fruit resulting in less variation and a higher percentage of fruit reaching the Ready to Eat (RTE) stage. In addition, it was investigated if the further ripening of RTE fruit could be slowed down to prolong the shelf life of ripe fruit. A series of experiments was performed to gain more insight in the dynamics of ripening of avocado fruit as part of the GreenCHAINge Fruit & Vegetables program (GreenCHAINge). The main aim of work package 6 was to develop tools to better monitor the ripening of batches of fruit resulting in less variation and a higher percentage of fruit reaching the Ready to Eat (RTE) stage. In addition, it was investigated if the further ripening of RTE fruit could be slowed down to prolong the shelf life of ripe fruit. |
