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Stability of a Product Prepared with “Fuerte” Avocados Exposed to Gamma and UV ‐ C Radiation
Author(s) -
Daiuto Érica R.,
Russo Viviane Citadini,
Vietes Rogério L.,
Fumes Joana Giffoni Figeueiredo,
Vileigas Danielle Fernandes,
Smith Robert E.
Publication year - 2014
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12176
Subject(s) - titratable acid , postharvest , polyphenol oxidase , food science , chemistry , irradiation , relative humidity , gamma irradiation , horticulture , biochemistry , enzyme , biology , peroxidase , physics , nuclear physics , thermodynamics
Recently collected fruits were submitted to doses of 0.2, 0.4, 0.6 and 1.0 kGy of gamma irradiation and exposed to UV ‐ C light for 5, 10, 15 and 20 min, made into guacamole and stored refrigerated (10 ± 1 C and 90 ± 5% relative humidity). The ripened fruit was characterized by pH , titratable acidity and color. The product was also frozen in a domestic freezer at −18 C and evaluated after 0, 30, 60 and 90 days. Guacamole prepared from fruits submitted to gamma radiation had lower values of polyphenol oxidase activity, titratable acidity and the more lipids when compared to other treatments. Gamma radiation did not change the sensorial quality of the product compared to the control. Practical Applications This research will have the practical application of showing producers and suppliers of avocados the best ways to prepare guacamole from “Fuerte” avocados and minimize postharvest losses. It shows that gamma and UV ‐ C irradiation decreased the damage that can occur during storage and it produces guacamole with a higher content of healthy fats. The treatments did not affect the sensorial quality of the product.