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Journal of Food Science and Technology

, Volume 57, Issue 1, pp 143–151 | Cite as

The effect of active coating and refrigerated storage on the quality of avocado cultivar, Quintal

  • Ítalo Careli-GondimEmail author
  • Taciene Carvalho Mesquita
  • Eduardo Valério de Barros Vilas Boas
  • Márcio Caliari
  • Manoel Soares Soares Júnior
Original Article
  • 72 Downloads

Abstract

Postharvest technologies, such as the application of coatings, could contribute to the extension of the shelf life of avocado fruit. The objective of the present research was to evaluate the effects of coating, based on agro-industrial co-products (citrus pectin, broken rice grain flour, and cellulosic rice skin nanofiber), sorbitol and potassium sorbate, on the quality of avocado (cultivar ‘Quintal’) stored under refrigeration. The coating contributed to a longer conservation of the green color of avocado, both peel and pulp, and significantly reducing the respiration rate of the coated fruit, which was 35% lower than that of the control fruit. The coated fruit was firmer and, possibly, the addition of cellulosic nanofiber contributed to the maintenance of this firmness. Regarding the bioactive compounds, there was no difference (p > 0.05) among the coated and control fruit. During refrigerated storage, total phenolic compounds content increased (p < 0.05) from 311.44 ± 25.89 to 800.25 ± 160.74 mg kg−1 gallic acid equivalents (GAE) in the control fruit, and from 242.86 ± 52.33 to 584.75 ± 125.57 mg kg−1 GAE in the coated fruit. It was concluded that the shelf life of avocado (cultivar ‘Quintal’) could be extended and ripening delayed by a minimum of 8 days, by applying a coating formulated with rice flour, pectin, sorbitol, potassium sorbate, and cellulosic rice skin nanofiber.

Keywords

Persea americana Mill. Respiration rate Firmness Antioxidant activity Phenolic compounds 

Notes

Acknowledgements

The authors are grateful to CAPES for the scholarship awarded, to the Academic Cooperation Program (PROCAD Project 8881.068456/2014-01), FAPEG, FAPEMIG, and CNPq for financial support, and to the Federal Universities of Goiás and Lavras for their scientific support.

Supplementary material

13197_2019_4039_MOESM1_ESM.docx (23 kb)
Supplementary material 1 (DOCX 23 kb)

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Departamento de Engenharia de AlimentosUniversidade Federal de Goiás, UFGGoiâniaBrazil
  2. 2.Departamento de Ciência dos AlimentosUniversidade Federal de Lavras, UFLALavrasBrazil

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