Oxidative/Fermentative Behavior in the Flesh of “Hass” Avocado Fruits Under Natural and Controlled Atmosphere Conditions

Valle‐Guadarrama, Salvador; Morales-Cabrera, Mercedes; Peña-Valdivia, Cecilia B.; Mora-Rodríguez, Beatriz; Alía-Tejacal, Irán; Corrales-Garcı́a, Joel; Gómez-Cruz, Adalberto

doi:10.1007/s11947-011-0747-8

Cited by 8 publications

(4 citation statements)

References 41 publications

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“…These two produce types also vary significantly in their physiology and metabolic responses during ripening. For instance, as a climacteric fruit, the respiration rate of avocado can exceed 184 mg kg -1 h -1 at 20°C at the onset of ripening (Valle-Guadarrama et al, 2013) coinciding with high levels of ethylene production (≥1180 µg kg -1 h -1 ; Valle-Guadarrama et al, 2013;Basuki et al, 2016). In contrast, strawberry fruit, which are currently classed as non-climacteric, produce lower levels of CO2 (up to ca.…”

Section: Introductionmentioning

confidence: 99%

Impact of controlled atmosphere scheduling on strawberry and imported avocado fruit

Alamar

Collings

Cools

et al. 2017

Postharvest Biology and Technology

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British grown strawberry cv. Sonata and Chilean avocado cv. Hass were exposed to controlled atmospheres (CA) of 15 kPa CO2 + 5 kPa O2 (5°C) and 10 kPa CO2 + 5 kPa O2 (5 or 20°C), respectively, at early, middle or late stages during postharvest storage of avocados and at early and middle stages for strawberries. Real-time respiration rate (RR) was measured during CA storage and regular fruit sampling carried out to assess disease severity, objective colour, ethylene production and firmness. The automated in situ setup used allowed continuous recordings of real-time respiration measurements without disruption to the CA environment. Cold stored strawberry fruit treated for 2.5 d with CA midway through the storage period were firmer and maintained a more vibrant colour despite bursts of increased RR. Furthermore, just 2.5 d of CA was sufficient to extend the shelf-life of strawberries (based on disease incidence) by a further 3 d, as compared to control. Irrespective of timing, RR of avocado stored at 20°C was reduced while under CA environment; and early CA exposure maintained firmness yet increased the incidence of internal discolouration 7 d after removal from CA. At 5°C, avocado skin colour and internal discolouration were positively affected by the mid CA treatment. These results are discussed in the context of the targeted use of CA, compared to control, for extending shelf-life, and reducing waste of these two different fruit produces. Furthermore, reducing the length of time required for CA application, which has not

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Section: Introductionmentioning

confidence: 99%

Impact of controlled atmosphere scheduling on strawberry and imported avocado fruit

Alamar

Collings

Cools

et al. 2017

Postharvest Biology and Technology

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“…Although acidity was reported as citric acid content, it may be affected by an alteration in respiration by microbial growth. Fungal development was greater on Y fruits during postharvest, causing a gradual increase in respiration, and at tissue level, a higher concentration of CO 2 caused a decrease in pH (Valle-Guadarrama et al, 2013) due to absorption as carbonic acid. Moo-Huchin et al (2014) reported acidity of 0.47%, similar to values found in the present work.…”

Section: Total Soluble Solids Acidity and Sugarsmentioning

confidence: 99%

Quality attributes of nance (Byrsonima crassifolia) fruits as affected by storage temperature and maturity at harvest

Rivera-Correa¹,

Valle‐Guadarrama²,

Alía-Tejacal³

et al. 2022

IFRJ

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Nance (Byrsonima crassifolia) fruit is harvested when natural abscission from the plant occurs. At this stage, the shelf life is less than 5 d in ambient conditions. The aim of the present work was thus to determine how quality attributes of nance fruits are modified as a function of ripening on the tree, physiological condition at harvest, and storage temperature. Fruits at three maturity stages (green, transient, and yellow) were harvested and stored at 15 and 25°C. As fruits ripened, the hue angle turned to yellow, and lightness and chroma increased, but carotenoid content decreased. The contents of total soluble solids, total sugars, and reducing sugars increased; however, the total soluble phenols, flavonoids, and antioxidant activity decreased. It was possible to harvest at a physiological stage previous to abscission maturity even though a non-climacteric pattern was identified. Handling of transient nance fruits at 15°C extended shelf life for more than 15 d, with adequate physical and compositional attributes including high concentration of bioactive compounds and antioxidant activity. Content of total soluble solids was identified as an attribute suitable for developing a harvest index for nance fruits.

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“…In general, these results coincide with those reported by Espinoza-Cruz et al (2014), who concluded that the use of microperforated bags for "Hass" avocado allows to maintain a better firmness in relation to fruits stored in normal atmosphere. Valle-Guadarrama et al (2013) evaluated the effect of changing the O 2 concentration on "Hass" avocado fruits stored in normal atmosphere (21 mol % O 2 ) and controlled atmosphere (5.3 mol % O 2 ) at 20 °C. Those researchers found a firmness retention of 7 % in fruits stored at normal atmosphere after 11 days of storage and 30 % for fruits at controlled atmosphere.…”

Section: Physical Analysis Firmnessmentioning

confidence: 99%

Quality variables of “Hass” avocado stored in modified atmosphere packaging

Vázquez-López¹,

Iribe-Salazar²,

Carrazco-Escalante³

et al. 2022

agro

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Modified atmosphere packaging and refrigeration of fruits and vegetables are used to extend their shelf life. The objective of this research was to evaluate quality variables in avocado (Persea americana Mill.) cv. "Hass" during storage in modified atmosphere packaging (MAP) at 8 °C and contrast them to those obtained during storage at room temperature (RT) and refrigeration (REF). Fruits at physiological maturity were stored in MAP bags with a thickness of 0.20 mm. A completely randomized design was used; factors were: type of storage (RT 21 °C, REF 8 °C, and MAP 8 °C), storage time (8, 16, 24, and 32 days), and ripening time after storage (2, 4, and 6 days). Quality variables were firmness (penetration force), total color difference (ΔE) in exocarp and mesocarp (colorimeter), pH (potentiometry), and total soluble solids (TSS, refractometry). Avocados stored in MAP maintained (p > 0.05) firmness, which was higher compared to REF and RT during the storage period. Firmness retention for avocados at RT, REF, and MAP, at day 16, was 5.7, 32.6, and 87.2%, and at day 32, it was 0 (no reading), 9.5, and 78.2%, respectively. Total color difference in exocarp and mesocarp, pH, and TSS ranged from 3.8 to 25.6, 3.2 to 20.3, 6.7 to 7.1, and 5.3 to 7.7 °Brix, respectively. During the storage period, fruits stored at MAP showed a firmness, ΔEexocarp, and ΔEmesocarp similar to those of fresh fruit. Type of storage showed no effect on pH and TSS during the storage period. The package for modified atmosphere at 8 °C allows to prolong the shelf life of “Hass” avocado for a period twice as long as that at room temperature, based on the fact that changes in firmness and color are reduced, properties that are important quality benchmarks.

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Oxidative/Fermentative Behavior in the Flesh of “Hass” Avocado Fruits Under Natural and Controlled Atmosphere Conditions

Cited by 8 publications

References 41 publications

Impact of controlled atmosphere scheduling on strawberry and imported avocado fruit

Impact of controlled atmosphere scheduling on strawberry and imported avocado fruit

Quality attributes of nance (Byrsonima crassifolia) fruits as affected by storage temperature and maturity at harvest

Quality variables of “Hass” avocado stored in modified atmosphere packaging

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