Work

Enhancing the Postharvest Stability of Hass Avocado Through Vacuum Impregnation with Antioxidants

Year: 2025

Type: article

Abstract: This study assessed the effect of vacuum impregnation with antioxidants on the postharvest quality of Hass avocados. Fruits were treated with 1% calcium lactate + 1% ascorbic acid (T1) or 1% calcium lactate + 1% citric acid (T2), under 1 bar for 30 s, and compared with untreated controls. Physicochemical properties, enzymatic activity, color, texture, and sensory quality were monitored during 18 days at 12 °C (±1). Both treatments reduced weight and firmness loss, inhibited polyphenol oxidase activity, and delayed browning. Shelf life was extended to ~9.4 days (T1) and ~10.1 days (T2) compared with 6.99 days in controls. These results show that vacuum impregnation with organic acids moderately improves avocado preservation under refrigerated storage.

Source: Foods

DOI: 10.3390/foods14213633

Authors: Tania María Guzmán-Armenteros, Armando Echeverría, Jenny Ruales, Maritza Ruiz-Medina, Luis Ramos-Guerrero

Institutions: Escuela Superior Politecnica del Litoral, Universidad Católica de Santiago de Guayaquil, National Polytechnic School, Universidad Politécnica Estatal del Carchi, Universidad de Las Américas

Language: English

Topic: Postharvest Quality and Shelf Life Management

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $3,499