The impact of various pre-treatments on the physiochemical attributes and storage stability of Persea americana

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Research Articles | Published:

Print ISSN : 0970-4078.
Online ISSN : 2229-4473.
Website:www.vegetosindia.org
Pub Email: contact@vegetosindia.org
Doi: 10.1007/s42535-022-00506-z
First Page: 181
Last Page: 187
Views: 1517


Keywords: Avocado, Chemical constituents, Pre-treatments, Persea americana , Storage stability, West Indian race


Abstract


This research aimed to evaluate the changes in the chemical constituents of Persea americana (West Indian race) after subjecting it to different pre-treatments and its storage stability for 6 months at 4 °C and − 20 °C. Pre-treatments were performed on ripened avocados at 70 °C using water, steam, 2% brine and 2% brine plus 2% citric acid. The avocado pulp’s carbohydrate, protein, fat, and acidity were 10.75%, 2.57%, 13.63% and 0.30%, respectively. All the chemical constituents in the pulp stored at 4 °C were significantly reduced by the sixth month, while the pulp stored at – 20 °C maintained its chemical constituents. The fresh avocado pulp had higher L* and b* values. The ‘L’ value decreased on refrigerated storage, reaching 38 in the sixth month. Of all the pre-treatments, 2% brine and 2% citric acid for 3 min preserved the green color and brightness of the pulp, preventing enzymatic browning even after 6 months under refrigerator conditions. The water and steam pre-treatments added to the products acid stability, extending its shelf life over the other treatments. Thus, the ideal duration and pre-treatment temperature for preparing West Indian race avocado pulp was 70 °C for 3 min since this treatment retard enzymatic browning and preserves the pulp’s organoleptic features. This study revealed that it is technically possible to preserve fruit for 6 months if it is treated appropriately.


Avocado, Chemical constituents, Pre-treatments, 
                        Persea americana
                     , Storage stability, West Indian race


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Acknowledgements



Author Information


Anusha R.
Amity Institute of Biotechnology, Amity University Rajasthan, Jaipur, India
anusha14r@gmail.com
Bishnoi Jyoti Prabha
Amity Institute of Biotechnology, Amity University Rajasthan, Jaipur, India
jpbishnoi@jpr.amity.edu