Citas bibligráficas
Terán, F., (2020). Características metabolómicas durante la maduración de palta (Persea americana) cv. hass procedente de tres cosechas sometidas a refrigeración [Tesis, Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/4335
Terán, F., Características metabolómicas durante la maduración de palta (Persea americana) cv. hass procedente de tres cosechas sometidas a refrigeración [Tesis]. : Universidad Nacional Agraria La Molina; 2020. https://hdl.handle.net/20.500.12996/4335
@mastersthesis{renati/1115591,
title = "Características metabolómicas durante la maduración de palta (Persea americana) cv. hass procedente de tres cosechas sometidas a refrigeración",
author = "Terán Hilares, Félix",
publisher = "Universidad Nacional Agraria La Molina",
year = "2020"
}
Avocado cv. Hass (Persea americana) is a leading yet potential export-revenue generator fruit for Peru. This is in high demand mainly due to its sensory, nutritional and even functional attributes that are greatly related to the type and amount of metabolites it contains. Therefore, in this research, the important changes in the primary and secondary metabolites and the physicochemical characteristics of avocado cv. Hass from three types of crops (first, second and third) stored in refrigeration (7 °C and 90% RH) for 0, 15, 30 and 50 days and subsequent maturation on shelf (19-20 °C and 60-70% RH) has been studied. Significant differences were found in the physicochemical characteristics, such as the increase in the dry matter and the lipid contents between crops, showing a strong positive correlation. Moreover, the color parameters (L, C and h °) were found to decrease in the refrigeration storage. Pectinmethylesterase activity (PME) decreased during refrigeration and subsequent shelf storage, contrary to polygalacturonase activity (PG). During storage, polar metabolites changed substantially compared to apolar ones. Thus, the content of manoheptulose, perseitol, glucose, fructose, malic and citric acid in the pulp of the fruit, showed a tendency to decrease, while the content of succinic acid increased between the harvests, during refrigeration and subsequent maturation in shelf. The contents of phenolic compounds and antioxidant capacity increased with maturation, however, it decreased between crops. The fatty acid profile remained unchanged throughout the process; while a slight accumulation of phytosterols and tocopherols was observed during shelf maturation
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