Firmness and antioxidant compound changes in avocado (Persea americana Mill.) pulp during ripening at different storage temperatures

Resumen

Objective: To evaluate changes in firmness, total phenol content, chlorophylls, carotenoid profile and antioxidant capacity in the pulp of two avocado cultivars and one genotype at different storage temperatures.

Design/methodology/approach: Avocado fruits were divided into two groups. One group of avocado fruit was stored at 20 °C for eight days, while the second group was stored at 2 °C for 21 days, followed by two additional days at 20 °C to allow ripening. Firmness, total phenols, antioxidant capacity, pigments, and carotenoid profile were determined in the pulp after the storage period.

Results:  Avocado fruit on cold storage continued the normal ripening process; however, quality deterioration occurred more rapidly than in fruit stored at 20 °C.

Findings/conclusions: During cold storage, flesh firmness of the cultivars (Colín V33 and Hass) and genotype (Oaxaca-7) was not affected. However, once they were transferred to ripening temperature (20 °C), their shelf life was reduced to two days, leading to a rapid deterioration of pulp quality. This deterioration occurred because the contents of phenols, chlorophylls, and carotenoids decreased significantly, thereby affecting the antioxidant activity of the avocado fruits under study, as well as the nutraceutical value provided by chlorophylls and carotenoids, specifically lutein.