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Abstract
Objective: To evaluate changes in firmness, total phenol content, chlorophylls, carotenoid profile and antioxidant capacity in the pulp of two cultivars and one avocado genotype at different storage temperatures.
Design/methodology/approach: One group of avocado fruit was stored at 20°C for eight days, and another group at 2°C for 21 days, plus two days at 20°C for ripening. Firmness, total phenols, antioxidant capacity, pigments, and carotenoid profile were determined in the pulp after the storage period.
Results: Avocado fruit stored under refrigeration conditions continued the normal ripening process, but the loss of quality was faster compared to those stored at 20°C.
Findings/conclusions: During cold storage, the 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 shortened to two days, rapidly deteriorating the pulp quality, since the content of phenols, chlorophylls and carotenoids decreased significantly affecting the antioxidant activity of the avocado fruits under study, in addition to the nutraceutical value provided by the content of chlorophylls and carotenoids, specifically lutein.