Evaluation of the coloration, phenols content and peroxidase activity in guacamole conserved by the cold
Abstract
The commercialization of processed avocado is a challenge because the fruit after cut darkens and their sensorial characteristics are modified. The objective of this research was to verify the effect of cold in the conservation of the guacamole elaborated with the variety Hass, without chemical addictive. The coloration was evaluated (L a* b*), phenol content, and peroxidase enzyme activity. Samples of the product were conditioned in polyethylene and polyethylene+nylon packages. Polyethylene+nylon packages were evaluated with and without a vacuum application. Packaged samples were submitted to cold treatment: cooling, slow, and fast freezing. Evaluations were accomplished on the 1, 3, 5, and 7 days for the refrigerated treatment and 7, 30, 60, and 90 d for the samples submitted to the slow and fast freezing. It happens to darken of the product along the storage period when in packaged polyethylene and stored undercooling. In the refrigerated treatment, the samples were characterized by the largest phenol content. In the frozen samples the alterations in the color are smaller, but an increase the acidity that can alter the flavor of the product.
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