THE EFFECT OF DIFFERENT DIPPING SOLUTION ON THE SHELF-LIFE OF AVOCADO(Persea americana)

This study was conducted at Mindanao State University-General Santos City, back room of Tanghal Building from April to May 2019. A Completely Randomized Design (CRD)was used in the study. Five treatments were replicated three times. The treatments are the following:T1-Control（No application), T2- Hot water (5155°C), T3- Alum Powder 50g/1L water,T4- Chlorine 50ppm (50mg/L), T5- Vinegar (3:1). The study shows that there was a highly significant difference among treatments means treatment 2 had the longest days before ripening with an average of 6.2 days. On the other hand, treatment 3 had the longest average shelf-life with an average of 7.72 days while the treatment 1 had the shortest with 7.32 days. However, treatment 1 had the highest weight loss of 14.82% while the rest of the treatment had similar weight of 13%. Therefore, alum powder (T3) and hot water (T2) is an effective dipping solution of avocado (Persea americana) for longer shelf-life.