Evaluación del efecto de la aplicación de atmósferas modificadas sobre la calidad físico química y vida útil del aguacate (Persea americana Mill) variedad Hass

Abstract

Currently, the Hass variety avocado is one of the most desired in international markets, especially in the United States of America and Europe, this raw material is considered exotic for consumption as such or in a derivative such as guacamole. The research objective was to study the effect of the application of modified atmospheres on the physical-chemical quality and the shelf life of the Hass variety avocado, the mixtures used in the different atmospheres were MIXTURE 1: 2 percent Oxygen - 3 percent Dioxide of Carbon - 95 percent Nitrogen, MIX 2: 3 percent Oxygen - 5 percent Carbon Dioxide - 92 percent Nitrogen, MIX 3: 4 percent Oxygen - 7 percent Carbon Dioxide - 89 percent Nitrogen, MIX 4: 2 percent Oxygen - 10 percent Carbon dioxide - 88 percent Nitrogen. The quality parameters studied were weight loss (percentage), firmness (Newton), pH, titratable acidity (percentage of tartaric acid), dry matter (percentage), fat (percentage) and Cielab color analysis (chroma, Hue tone, index obscuration) for 60 days of observation, in four mixtures. Mix four is the most recommended to maintain the physical-chemical characteristics, compared to the Ecuadorian standard INEN 1755, highlighting the lower weight loss, the lower acidity upon reaching 60 days of storage in this atmosphere and reached the adequate fat levels consumption, the color remained adequate both in the peel and in the pulp.