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STORAGE DETERIORATION OF FREEZE‐DRIED AVOCADO PUREE AND GUACAMOLE
Author(s) -
GOMEZ R. F.,
BATES R. P.
Publication year - 1970
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1970.tb00960.x
Subject(s) - peroxide , organoleptic , food science , chemistry , shelf life , nitrogen , warehouse , horticulture , biology , organic chemistry , marketing , business
SUMMARY— The effect of storage temperature, time and atmosphere on the chemical and organo‐leptic characteristics of freeze‐dried avocado puree and guacamole was studied using Waldin, Lula and Booth‐8 varieties of avocado. Oxidation rates were slower at 21°C than at 38°% storage and nitrogen atmospheres reduced the peroxide formation. Significant differences existed in oxidation rates between avocado varieties and also between guacamole and avocado puree in some instances. A logarithmic relationship was found between peroxide values and storage time in air. Guacamole made with Lula avocados was unacceptable after 3 weeks of storage in air at 38°C. Samples stored in nitrogen at 38°C ware unacceptable at the end of 7 weeks. Samples stored in air at 21°Cwere acceptable after 12 weeks and those stored in nitrogen at 2l°C after 15 weeks. A commercial BHA antioxidant reduced the oxidation rate of Lula puree but did not increase shelf life in air storage at 38°C. Peroxide values were of no use in predicting acceptability, since organoleptic deterioration could occur without any peroxide increase.