Polyphenoloxidase and peroxidase in avocado pulp (Persea americana Mill.)

Vanini, Lucimara Salvat; Kwiatkowski, Angela; Clemente, Edmar

doi:10.1590/s0101-20612010000200036

Cited by 19 publications

(14 citation statements)

References 5 publications

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“…Similar data have been reported by Freitas et al, 1996 (32) for avocado pulp (n = 0.17 and ln K: 10.05). The color of the emulsion retains its green chromaticity, which is consistent with low lipid oxidation found (PI <<<), being favored at low pH values (3.62 ± 0.05); on the other hand, presents a decrease in L* and b*, attributed primarily by enzymatic browning matrix undergoing the enzymatic activity of polyphenol oxidase (33).…”

Section: Discussionsupporting

confidence: 82%

Influence of Spray Drying Process on the Quality of Avocado Powder: A Functional Food With Great Industrial Potential

Marulanda

Ruiz-Ruiz

Cortés

2018

Vitae

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Background: Colombia is the fifth largest producer of avocado and its agribusiness chain lacks value-added diversified products; therefore, at the governmental level, there has been promotion of internationalization policies aimed at opening up new markets and innovation with improved technology and food consumption patterns. The spray drying is an alternative conservation for avocado, a highly perishable fruit. Objectives: the aim of this study was to optimize the spray drying process for obtaining Hass avocado powder with better physicochemical properties and processing. Methods: an experimental design "Optimal" was used in the response surface methodology based on four factors: (A) maltodextrin (MD) concentration (2.81 to 11.25% w/w), (B) air inlet temperature (140-160°C), (C) outlet air temperature (80-90°C) and (D) atomizer disk speed (20000-26000 rpm). Results: the response variables where statistically significant differences (p<0.05) were found including: moisture, water activity, solubility, color coordinates (L*, a*, b*) hygroscopicity, wettability, extractable oil and deposit formation versus factors studied. Optimized value factors were: (A) 6.93% (B) 160°C (C) 84°C and (D) 26000 rpm. Conclusions: the experimental process optimization is presented as an effective tool for agribusiness, which improves product quality in terms of the factors that affect it, and in the case of avocado, allows the development of new value-added products, with potential uses in the food industry, pharmaceutical, cosmeceutical, among others.

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Section: Discussionsupporting

confidence: 82%

Influence of Spray Drying Process on the Quality of Avocado Powder: A Functional Food With Great Industrial Potential

Marulanda

Ruiz-Ruiz

Cortés

2018

Vitae

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“…Essential oils enhance the activity of enzymes responsible for the deleterious effect of enzymatic browning reactions in a dose‐dependent manner (Vanini et al . ; Amri et al . ).…”

Section: Resultsmentioning

confidence: 96%

Effectiveness of CaCl₂ , Peppermint Oil and Salicylic Acid Treatments on Shelf Life Extension of Fresh Mint during Cold Storage

Yousefizad

Til

Ghanbari

2015

Journal of Food Processing and Preservation

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Mint is a popular commercially grown refreshing herb with numerous applications. Consumers increasingly require fresh ready-to-eat herbs of good quality. Today, most of the developed methods to control postharvest quality are not practical for industrial applications. The effect of CaCl2 (1 and 2%), peppermint oil (500 and 1,000 mg/L) and salicylic acid (0.5 and 1 mM) on different quality attributes, including chlorophyll, electrolyte leakage, relative water content, proline concentration and overall quality of fresh mint, were evaluated. Application of salicylic acid and CaCl2 significantly prevented chlorophyll degradation and water loss, while preserving membrane integrity. Proline as a stress regulator was mostly collected in salicylic acid-treated samples. Application of peppermint oil resulted in negative effects on the visual quality of samples. Thus, application of salicylic acid and CaCl2 or their potent preservative blends in suitable concentrations will reduce loss and prolong the shelf life of fresh mint. PRACTICAL APPLICATIONSThe quality of fresh produce reaching to the consumer depends on pre-and postharvest management. Due to the perishable nature of fresh herbs like mint, it is required to develop new strategies for shelf life extension. Health-conscious consumers demand natural, organic, preservative-free minimally processed fresh produce. Therefore, alternative efficient and safe methods to hazardous chemicals are preferred for extending and keeping the quality.

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“…(164) 6. Dynamic CA Fungal decay (167) 7. Hypobaric storage 91 mm Hg plus 10% CO 2 C. gloeosporioides (anthracnose) stem end rot (Diplodia natalensis) (99) …”

Section: Gloeosporioides (Anthracnose)mentioning

confidence: 99%

“…Reports showed that the PPO activity was affected by cultivation practices and postharvest storage conditions. Peroxidase (POD) activity was shown to decrease with fruit maturation and according to Vanini et al (167) in "Quintal", "Fortuna" and POD activity was related to the ripening process influencing the change in the fruit flavor, therefore, treatment capable of reducing POD activity will help during processing. In "Fuerte" fruits and it POD activity declined with ripening and fruit softening and Zauberman et al (168) suggested that the POD activity in "Fuerte" avocado fruit mesocarp has no role in the development of chilling injury or mesorcarp browning…”

Section: Physiological Disordersmentioning

confidence: 99%

Avocado Fruit Quality Management during the Postharvest Supply Chain

Bill¹,

Sivakumar²,

Thompson³

et al. 2014

Food Reviews International

101

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Avocados are a popular subtropical fruit of high economic importance and the European Union is the biggest importer of the bulk of the fruit coming from countries like South Africa, Chile and Israel. The fruit is highly nutritious being rich in vitamins A, B, C, minerals, potassium, phosphorus, magnesium, iron and antioxidants10%. The Guatemalan is native to the Guatemalan highland and has medium round fruit with an oil content of 8 to 15% and a leathery, pliable and non-granular ski n. The tree is less cold tolerant than the Mexican. The Mexican race thrives best in the subtropics and has the smallest fruit of the three races, with a thin skin and the highest oil of up to 30%. (2) The tree is most tolerant of cold growing conditions. Chen et al. (3) confirmed that the substantial genetic differentiation among the three ecological races corresponded to the defined horticultural races, but they also reported that the previously undetected genetic differentiation has two subpopulations from Central Mexico. Many cultivars are hybrids between the races. "Hass" (a Guatemalan x Mexican hybrid) is considered to be the most dominantly grown cultivar in the subtropics (4) and is recognised as the best overall quality avocado available. The fruit weighs between 140 to 400 g with medium to thick skin, leathery, coarse corky in texture and it turns purplish black when ripe. Other popular cultivars include "Fuerte" (a Mexican x Guatemalan hybrid), "Bacon" (a Mexican x Guatemalan hybrid), Pinkerton (a Guatemala hybrid), "Edranol"(a Guatemala hybrid), "Ryan" (a Mexican x Guatemalan hybrid", "Ettinger" (predominantly Mexican) and "Fuchs" (West Indian). (4) The fruit characteristics of the above mentioned cultivars are shown in Table 1. Physical properties of avocadoThe fruit (berry) is pear-shaped, oval or round with a short neck. Fruit length can vary from 7.7 cm to 33 cm and its width can be up to 15 cm. The skin color of the fruit can vary from yellowish green, dark green or reddish-purple, to dark purple (almost black). The edible portion of the fruit, that is, its flesh or pulp can be pale to bright yellow in color and the fruit flavor is described as a buttery or nut-like flavor. Its single seed is situated at the center of the fruit and 3 Table 1 Fruit characteristics of different avocado cultivars a a Source: Whiley et al. (4) the shape of the seed can be oval, round or oblong and generally the length of the seed is around 5 to 6.5 cm long, but may be smaller. The seed is covered by a thin brown seed coat that adheres to the seed cavity. (4) Avocado production and trade European markets. In the EU, the Netherlands and France as well as the UK are the major avocado importing countries. Although the "Fuerte" cultivar displays a green skin color after ripening and is well known in the European markets, the "Hass" cultivar currently dominates the international trade market due to its longer shelf life, large fruit size and its higher consumer acceptance due to its rich nut-like flavor. (11,12) "Hass" is the dominant and m...

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Polyphenoloxidase and peroxidase in avocado pulp (Persea americana Mill.)

Cited by 19 publications

References 5 publications

Influence of Spray Drying Process on the Quality of Avocado Powder: A Functional Food With Great Industrial Potential

Influence of Spray Drying Process on the Quality of Avocado Powder: A Functional Food With Great Industrial Potential

Effectiveness of CaCl₂ , Peppermint Oil and Salicylic Acid Treatments on Shelf Life Extension of Fresh Mint during Cold Storage

Avocado Fruit Quality Management during the Postharvest Supply Chain

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Polyphenoloxidase and peroxidase in avocado pulp (Persea americana Mill.)

Cited by 19 publications

References 5 publications

Influence of Spray Drying Process on the Quality of Avocado Powder: A Functional Food With Great Industrial Potential

Influence of Spray Drying Process on the Quality of Avocado Powder: A Functional Food With Great Industrial Potential

Effectiveness of CaCl2 , Peppermint Oil and Salicylic Acid Treatments on Shelf Life Extension of Fresh Mint during Cold Storage

Avocado Fruit Quality Management during the Postharvest Supply Chain

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Product

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Effectiveness of CaCl₂ , Peppermint Oil and Salicylic Acid Treatments on Shelf Life Extension of Fresh Mint during Cold Storage