The impact of various pre-treatments on the physiochemical attributes and storage stability of Persea americana

This research aimed to evaluate the changes in the chemical constituents of Persea americana (West Indian race) after subjecting it to different pre-treatments and its storage stability for 6 months at 4 °C and − 20 °C. Pre-treatments were performed on ripened avocados at 70 °C using water, steam, 2% brine and 2% brine plus 2% citric acid. The avocado pulp’s carbohydrate, protein, fat, and acidity were 10.75%, 2.57%, 13.63% and 0.30%, respectively. All the chemical constituents in the pulp stored at 4 °C were significantly reduced by the sixth month, while the pulp stored at – 20 °C maintained its chemical constituents. The fresh avocado pulp had higher L* and b* values. The ‘L’ value decreased on refrigerated storage, reaching 38 in the sixth month. Of all the pre-treatments, 2% brine and 2% citric acid for 3 min preserved the green color and brightness of the pulp, preventing enzymatic browning even after 6 months under refrigerator conditions. The water and steam pre-treatments added to the product's acid stability, extending its shelf life over the other treatments. Thus, the ideal duration and pre-treatment temperature for preparing West Indian race avocado pulp was 70 °C for 3 min since this treatment retard enzymatic browning and preserves the pulp’s organoleptic features. This study revealed that it is technically possible to preserve fruit for 6 months if it is treated appropriately.