Citas bibligráficas
Ramón, K., (2021). Sistema antioxidante hidrofílico de la palta (Persea americana) var Hass almacenada en refrigeración [Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/5159
Ramón, K., Sistema antioxidante hidrofílico de la palta (Persea americana) var Hass almacenada en refrigeración []. PE: Universidad Nacional Agraria La Molina; 2021. https://hdl.handle.net/20.500.12996/5159
@misc{renati/243505,
title = "Sistema antioxidante hidrofílico de la palta (Persea americana) var Hass almacenada en refrigeración",
author = "Ramón Ccana, Karolina",
publisher = "Universidad Nacional Agraria La Molina",
year = "2021"
}
In this research, the physicochemical characteristics, the hydrophilic antioxidant system: superoxide dismutase, catalase and guayacol peroxidase enzymatic activity, total phenolic compounds and the antioxidant capacity (ABTS); as well as the appearance of dark spots at the mesocarp level were evaluated in Hass avocado stored in refrigeration (~ 7 °C and 85% RH) for 10, 20 and 30 days and their subsequent maturation in shelf (~ 20 °C and 80% RH). The results show that the dry matter and lipid content did not have significant changes during refrigeration or at the maturity of consumption. Regarding the enzymatic antioxidant system, in general, it was observed that there was a significant decrease in the activity of superoxide dismutase and guayacol peroxidase, without big changes in the activity of catalase, among the avocados that were stored in refrigeration and their subsequent shelf storage. In addition, there were no big changes in the total phenolic compounds content or the antioxidant capacity under both conditions. On the other hand, the pulp browning, in the avocados that reached the maturity of consumption on the shelf, was evident in fruit that were stored in refrigeration for more than 20 days. The pulp browning showed a moderate negative correlation with the activity of the enzyme superoxide dismutase and peroxidase and a moderate positive correlation with the polyphenol oxidase. This research provides us information about how the hydrophilic antioxidant system evaluated behave against the stress generated in Hass avocados stored in refrigeration at 7 °C for up to 30 days, generating a decrease or extension of the pulp browning.
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