TY - JOUR
T1 - Effect of the Application of a Coating Native Potato Starch/Nopal Mucilage/Pectin on Physicochemical and Physiological Properties during Storage of Fuerte and Hass Avocado (Persea americana)
AU - Choque-Quispe, David
AU - Diaz-Barrera, Yasmine
AU - Solano-Reynoso, Aydeé M.
AU - Choque-Quispe, Yudith
AU - Ramos-Pacheco, Betsy S.
AU - Ligarda-Samanez, Carlos A.
AU - Peralta-Guevara, Diego E.
AU - Martínez-Huamán, Edgar L.
AU - Aguirre Landa, John Peter
AU - Correa-Cuba, Odilon
AU - Agreda Cerna, Henrry W.
AU - Masco-Arriola, Mery Luz
AU - Lechuga-Canal, Washington Julio
AU - Loayza-Céspedes, Julio C.
AU - Álvarez-López, Genaro Julio
N1 - Publisher Copyright:
© 2022 by the authors.
PY - 2022/8
Y1 - 2022/8
N2 - The avocado fruit is an agro-industrial product with high export demand in Peru due to its sensory and nutritional qualities, which can be affected during storage. The study aimed to evaluate the effect of the application of a coating formulated with potato starch (Solanum tuberosum ssp andigena), nopal mucilage (Opuntia ficus indica), and pectin on the physicochemical and physiological properties during the storage of Fuerte and Hass avocados. Samples were taken in their harvest state from the plantation in “Occobamba”, which is cultivated by the Avocado Producers Association in Chincheros, Apurímac, Peru. Physicochemical properties (titratable acidity, pH, total soluble solids) and physiological properties (weight loss, firmness, and color L* a* b*) were determined during 20 days of storage at 20 °C. The elaborated films present high transparency and low aw values. In the coated avocado of the Hass and Fuerte varieties, acidity and total soluble solids decreased significantly (p-value < 0.05) during the storage time. Weight loss and firmness of coated fruits decrease to a lesser extent. Luminosity L*, color index, and color variation showed better attributes for the coated samples. The use of coatings made with potato starch, nopal mucilage, and pectin allows the physicochemical and physiological properties of avocado fruits to be maintained for a longer time during storage.
AB - The avocado fruit is an agro-industrial product with high export demand in Peru due to its sensory and nutritional qualities, which can be affected during storage. The study aimed to evaluate the effect of the application of a coating formulated with potato starch (Solanum tuberosum ssp andigena), nopal mucilage (Opuntia ficus indica), and pectin on the physicochemical and physiological properties during the storage of Fuerte and Hass avocados. Samples were taken in their harvest state from the plantation in “Occobamba”, which is cultivated by the Avocado Producers Association in Chincheros, Apurímac, Peru. Physicochemical properties (titratable acidity, pH, total soluble solids) and physiological properties (weight loss, firmness, and color L* a* b*) were determined during 20 days of storage at 20 °C. The elaborated films present high transparency and low aw values. In the coated avocado of the Hass and Fuerte varieties, acidity and total soluble solids decreased significantly (p-value < 0.05) during the storage time. Weight loss and firmness of coated fruits decrease to a lesser extent. Luminosity L*, color index, and color variation showed better attributes for the coated samples. The use of coatings made with potato starch, nopal mucilage, and pectin allows the physicochemical and physiological properties of avocado fruits to be maintained for a longer time during storage.
KW - coating
KW - fuerte avocado
KW - hass avocado
KW - pectin
KW - physicochemical properties
KW - physiological properties
KW - storage
UR - http://www.scopus.com/inward/record.url?scp=85137594346&partnerID=8YFLogxK
U2 - 10.3390/polym14163421
DO - 10.3390/polym14163421
M3 - Original Article
AN - SCOPUS:85137594346
SN - 2073-4360
VL - 14
JO - Polymers
JF - Polymers
IS - 16
M1 - 3421
ER -