Effect of harvest date on the nutritional quality and antioxidant capacity in ‘Hass’ avocado during storage

Wang, Meng; Zheng, Yue; Khuong, Toan; Lovatt, Carol J.

doi:10.1016/j.foodchem.2012.05.022

Cited by 60 publications

(29 citation statements)

References 27 publications

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“…The content of phytochemicals depends on several factors, such as fruit maturity, climatic and agronomic management conditions, as well as postharvest management (Lu et al , ; Villa‐Rodríguez et al , ; Wang et al , ). Specifically, for Hass avocado, until now, the impact of postharvest practices (e.g.…”

Section: Introductionmentioning

confidence: 99%

Bioactive compounds and antioxidant activity from harvest to edible ripeness of avocado cv. Hass (Persea americana) throughout the harvest seasons

Campos

Teran‐Hilares

Chirinos

et al. 2020

Int J of Food Sci Tech

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The influence of regular air cold storage (7°C and 85 AE 5% RH) followed by ripening at shelf-life conditions (19-21°C and 65 AE 5% RH), on bioactive compounds of Hass avocados was investigated. Results showed that the content of mannoheptulose and perseitol decreased significantly already during cold storage and ripening period. The fatty acid profile and contents of tocopherols (a-and b-tocopherol) and phytosterols (b-sitosterol, stigmasterol, campesterol) remained unchanged from day 0 to edible ripeness. Total phenolics, hydrophilic and lipophilic antioxidant capacity remained unchanged during cold storage and increased during the ripening period. At edible ripeness, significant amounts of phenolic acids, p-coumaric and caffeic and their derivatives were synthesised. Our results demonstrated that regular air cold storage for up to 37 days followed by ripening at shelf-life conditions enhances the phenolic compounds and mainly the hydrophilic antioxidant capacity without affecting the remaining bioactive compounds in Hass avocado.

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Section: Introductionmentioning

confidence: 99%

Bioactive compounds and antioxidant activity from harvest to edible ripeness of avocado cv. Hass (Persea americana) throughout the harvest seasons

Campos

Teran‐Hilares

Chirinos

et al. 2020

Int J of Food Sci Tech

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“…Oil content is also used as an indicator of fruit maturity, and thus, commonly helps to define the optimum harvest period. In a wide number of studies the variation in the composition of avocado fruit during ripening or storage has been the parameter checked, determining fatty acids , sugars , total protein , carbohydrates , phenolic, ascorbic acid and glutathione contents , aroma volatiles , carotenoids, tocopherols , etc.…”

Section: Introductionmentioning

confidence: 99%

Determination of changes in the metabolic profile of avocado fruits (Persea americana) by two CE‐MS approaches (targeted and non‐targeted)

et al. 2013

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A CZE method with two different MS detection conditions (MRM and Full Scan) was developed to determine qualitative and quantitative changes in the metabolic profile of avocado fruits (Persea americana). LODs in MRM approach were found between 20.1 and 203.0 ppb for abscisic acid and perseitol, respectively, whilst in Full Scan, varied within the range 0.22–1.90 ppm for the same metabolites. The RSDs for reproducibility test did not exceed 11.45%. The two MS approaches were used to quantify 10 metabolites (phenolic acids, flavonoids, a carbohydrate, an organic acid, a vitamin and a phytohormone) in 18 samples of avocado at different ripening states, and the achieved results were compared. Perseitol, quinic, chlorogenic, trans‐cinnamic, pantothenic and abscisic acids, as well as epicatechin and catechin decreased during the ripening process, whereas ferulic and p‐coumaric acids showed the opposite trend. Moreover, some other unknown compounds whose concentration changed largely during ripening were also studied by MS/MS and QTOF MS to get a tentative identification.

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“…It also represents a source of glutathione, a powerful antioxidant that acts on potentially carcinogenic compounds (WANG et al, 2012).…”

Section: Fruit Care and Conservationmentioning

confidence: 99%

Avocado: characteristics, health benefits and uses

et al. 2016

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Effect of harvest date on the nutritional quality and antioxidant capacity in ‘Hass’ avocado during storage

Cited by 60 publications

References 27 publications

Bioactive compounds and antioxidant activity from harvest to edible ripeness of avocado cv. Hass (Persea americana) throughout the harvest seasons

Bioactive compounds and antioxidant activity from harvest to edible ripeness of avocado cv. Hass (Persea americana) throughout the harvest seasons

Determination of changes in the metabolic profile of avocado fruits (Persea americana) by two CE‐MS approaches (targeted and non‐targeted)

Avocado: characteristics, health benefits and uses

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