The effect of hydrothermal treatment on metabolite composition of hass avocados stored in a controlled atmosphere
Avocado cv. Hass consumption has expanded worldwide given its nutritional, sensory, and functional attributes. In this work, avocado fruit from two harvests was subjected to hydrothermal treatment (38 °C for 1 h) or left untreated (control) and then stored for 30 and 50 days in a controlled atmosphe...
| Main Authors: | , , , , , , |
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| Format: | Artículo |
| Language: | Inglés |
| Published: |
MDPI
2024
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| Online Access: | https://hdl.handle.net/20.500.12955/2452 https://doi.org/10.3390/plants10112427 |
| _version_ | 1855490475682693120 |
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| author | Chirinos, Rosana Campos, David Martínez, Sofía Llanos, Sílfida Betalleluz Pallardel, Indira García Ríos, Diego Pedreschi, Romina |
| author_browse | Betalleluz Pallardel, Indira Campos, David Chirinos, Rosana García Ríos, Diego Llanos, Sílfida Martínez, Sofía Pedreschi, Romina |
| author_facet | Chirinos, Rosana Campos, David Martínez, Sofía Llanos, Sílfida Betalleluz Pallardel, Indira García Ríos, Diego Pedreschi, Romina |
| author_sort | Chirinos, Rosana |
| collection | Repositorio INIA |
| description | Avocado cv. Hass consumption has expanded worldwide given its nutritional, sensory, and functional attributes. In this work, avocado fruit from two harvests was subjected to hydrothermal treatment (38 °C for 1 h) or left untreated (control) and then stored for 30 and 50 days in a controlled atmosphere (4 kPa O2 and 6 kPa CO2 at 7 °C) (HTCA and CA, respectively) with subsequent ripening at ~20 °C. The fruit was evaluated for primary and secondary metabolites at harvest, after storage, and after reaching edible ripeness. A decrease from harvest to edible ripeness in mannoheptulose and perseitol was observed while β-sitosterol, hydrophilic and lipophilic antioxidant activity (H-AOX, L-AOX), abscisic acid, and total phenolics (composed of p-coumaric and caffeic acids such as aglycones or their derivatives) increased. HTCA fruit at edible ripeness displayed higher contents of mannoheptulose, perseitol, β-sitosterol, L-AOX, caffeic acid, and p-coumaric acid derivatives, while CA fruit presented higher contents of α-tocopherol, H-AOX, and syringic acid glycoside for both harvests and storage times. The results indicate that a hydrothermal treatment prior to CA enables fruit of high nutritional value characterized by enhanced content of phenolic compounds at edible ripeness to reach distant markets. |
| format | Artículo |
| id | INIA2452 |
| institution | Institucional Nacional de Innovación Agraria |
| language | Inglés |
| publishDate | 2024 |
| publishDateRange | 2024 |
| publishDateSort | 2024 |
| publisher | MDPI |
| publisherStr | MDPI |
| record_format | dspace |
| spelling | INIA24522024-02-28T21:39:48Z The effect of hydrothermal treatment on metabolite composition of hass avocados stored in a controlled atmosphere Chirinos, Rosana Campos, David Martínez, Sofía Llanos, Sílfida Betalleluz Pallardel, Indira García Ríos, Diego Pedreschi, Romina Avocados Postharvest treatment Primary and secondary metabolites Harvest stages Edible ripeness https://purl.org/pe-repo/ocde/ford#4.01.06 Avocados Aguacate Metabolites Metabolitos Maturity Madurez Avocado cv. Hass consumption has expanded worldwide given its nutritional, sensory, and functional attributes. In this work, avocado fruit from two harvests was subjected to hydrothermal treatment (38 °C for 1 h) or left untreated (control) and then stored for 30 and 50 days in a controlled atmosphere (4 kPa O2 and 6 kPa CO2 at 7 °C) (HTCA and CA, respectively) with subsequent ripening at ~20 °C. The fruit was evaluated for primary and secondary metabolites at harvest, after storage, and after reaching edible ripeness. A decrease from harvest to edible ripeness in mannoheptulose and perseitol was observed while β-sitosterol, hydrophilic and lipophilic antioxidant activity (H-AOX, L-AOX), abscisic acid, and total phenolics (composed of p-coumaric and caffeic acids such as aglycones or their derivatives) increased. HTCA fruit at edible ripeness displayed higher contents of mannoheptulose, perseitol, β-sitosterol, L-AOX, caffeic acid, and p-coumaric acid derivatives, while CA fruit presented higher contents of α-tocopherol, H-AOX, and syringic acid glycoside for both harvests and storage times. The results indicate that a hydrothermal treatment prior to CA enables fruit of high nutritional value characterized by enhanced content of phenolic compounds at edible ripeness to reach distant markets. This research was funded by the Programa Nacional de Innovación Agraria (PNIA), contract N° 013-2016-INIA-PNIA/UPMSI/IE, Lima, Peru. 2024-02-28T21:39:46Z 2024-02-28T21:39:46Z 2021-11-10 info:eu-repo/semantics/article Chirinos, R.; Campos, D.; Martínez, S.; Llanos, S.; Betalleluz-Pallardel, I.; García-Ríos, D.; & Pedreschi, R. (2021). The effect of hydrothermal treatment on metabolite composition of Hass avocados stored in a controlled atmosphere. Plants, 10(11), 2427. doi: 10.3390/plants10112427 2223-7747 https://hdl.handle.net/20.500.12955/2452 https://doi.org/10.3390/plants10112427 eng urn:issn:2223-7747 Plants info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by/4.0/ application/pdf application/pdf MDPI CH Instituto Nacional de Innovación Agraria Repositorio Institucional - INIA |
| spellingShingle | Avocados Postharvest treatment Primary and secondary metabolites Harvest stages Edible ripeness https://purl.org/pe-repo/ocde/ford#4.01.06 Avocados Aguacate Metabolites Metabolitos Maturity Madurez Chirinos, Rosana Campos, David Martínez, Sofía Llanos, Sílfida Betalleluz Pallardel, Indira García Ríos, Diego Pedreschi, Romina The effect of hydrothermal treatment on metabolite composition of hass avocados stored in a controlled atmosphere |
| title | The effect of hydrothermal treatment on metabolite composition of hass avocados stored in a controlled atmosphere |
| title_full | The effect of hydrothermal treatment on metabolite composition of hass avocados stored in a controlled atmosphere |
| title_fullStr | The effect of hydrothermal treatment on metabolite composition of hass avocados stored in a controlled atmosphere |
| title_full_unstemmed | The effect of hydrothermal treatment on metabolite composition of hass avocados stored in a controlled atmosphere |
| title_short | The effect of hydrothermal treatment on metabolite composition of hass avocados stored in a controlled atmosphere |
| title_sort | effect of hydrothermal treatment on metabolite composition of hass avocados stored in a controlled atmosphere |
| topic | Avocados Postharvest treatment Primary and secondary metabolites Harvest stages Edible ripeness https://purl.org/pe-repo/ocde/ford#4.01.06 Avocados Aguacate Metabolites Metabolitos Maturity Madurez |
| url | https://hdl.handle.net/20.500.12955/2452 https://doi.org/10.3390/plants10112427 |
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