Minimally Processed Avocado Through Flash Vacuum-Expansion: Its Effect in Major Physicochemical Aspects of the Puree and Stability on Storage

Abstract

Industrial products avocado-based include guacamole, pasta, frozen portions and crude oil. The pulp is susceptible to browning reactions and deterioration. Several technologies have been developed to control browning. A technology that could reduce the browning is the method of flash vacuum-expansion. In this process the plant material is heated by steam and then is introduced into a vacuum chamber where occurs disintegration due to their instantaneous vaporization of part of the water constituent. The objective of this research is to evaluate the effect of the processing times of flash vacuum-expansion method on changes during refrigerated storage (5C) of physical characteristics (color and brightness) and biochemical (titratable acidity, pH, polyphenoloxidase activity and total phenols) of avocado puree. The color (102-106 8Hue) and luminosity (L 5 56-60) of the puree are stable for at least 15 days. Modifies the initial pH (6.7-6.4). Polyphenoloxidase is inhibited and phenolic compounds increased.

Influence of Bioactive Compounds Incorporated in a Nanoemulsion as Coating on Avocado Fruits (Persea americana) during Postharvest Storage: Antioxidant Activity, Physicochemical Changes and Structural Evaluation

“…The activity of polyphenol oxidase (PPO) was determined as reported by Vargas-Ortiz et al [17]. For each treatment, 5 g of mesocarp was homogenized for 1 min in 15 mL of a 50 mM phosphate buffer (pH 6.5).…”

Effects of Postharvest Gaseous Ozone Treatment on Quality Attributes and Extending Storage Life of Fresh Cut ‘Hass' Avocado Fruits

“…The activity of polyphenol oxidase was determined as reported by Vargas-Ortiz [18]. For each treatment, 5 g of mesocarp was used to prepare the enzyme extract.…”

Postharvest Treatments of Hass Avocado (Persea americana Mill.) and Estimation of Its Quality Using Hyperspectral Imaging (HSI)

“…3 Factors such as fruit ripeness level, metabolic/respiration rate, ethylene generation, carbon dioxide accumulation, and heat production from the climacteric process further contribute to avocados' deterioration rate. 4,5 Different strategies have been proposed to reduce the impact of these factors on avocados' shelf life. Selection and classification processes are the first postharvest techniques placed along this fruit supply chain to minimize postharvest losses.…”

“…When mishandled, avocados’ shelf life is severely reduced due to water losses, premature ripening, and structural decay, impacting producers’ and retailers’ economic sustainability . Factors such as fruit ripeness level, metabolic/respiration rate, ethylene generation, carbon dioxide accumulation, and heat production from the climacteric process further contribute to avocados’ deterioration rate. , …”