Combination of methods as alternative to maintain the physical-chemical properties and microbiological content of hass avocado pulp during storage

Abstract

Avocado is a fruit with great nutritional value; however, it is highly perishable, reaching in Colombia around 40% postharvest losses. The evaluation of using non-conventional technologies to process fruits and vegetables, like ultraviolet light irradiation, use of antioxidant solutions, and packaging in modified atmospheres constitute an alternative to lengthen the shelf life of perishable foods.This research evaluated irradiation at three times, reaching up different irradiation levels, all of them below the maximum permitted for fruits and vegetables. The pH and total soluble solids content of the samples showed variations due to storage at 4 °C, without being affected by the application of ultraviolet light. The chromatic characteristics showed important variations due to maturation and senescence processes in fruits. Application of the highest dose evaluated (20.32 kJ * m−2) in combination with antioxidant solution had the best results on texture and color. Likewise, greater reduction was observed in the fruit's initial microbial load and inhibition of its development during the storage time. Samples with UV treatment and packaged in modified atmosphere had the best behavior in chromatic parameters (L*, a*, b*) and soluble solid content (°Brix). Using combined mechanisms contributes to extending the shelf life of perishable foods, representing an alternative to generate added value to the crop and diminish losses in its postharvest.