RESUMO

Nutritional interventions have been shown to be an interesting approach for the treatment of chronic diseases, including inflammatory bowel disease (IBD). Persea americana Mill. (avocado), is a potential food to be used for the prevention or treatment of intestinal inflammation, due to its nutritional value and pharmacological effects. In this study we evaluated if the dietary intervention with avocado fruit pulp could as an intestinal anti-inflammatory diet using a trinitrobenzenesulfonic acid (TNBS) model of intestinal inflammation in rats. For this purpose, 5, 10 or 20% of avocado fruit pulp was incorporated in the diet of rats, for 21 days before and 7 days after TNBS-induced intestinal inflammation. Dietary intervention with avocado fruit pulp (20%) decreased the extension of colonic lesions (1.38 ± 0.99 vs. 2.67 ± 0.76 cm), weight/length colon ratio (151.03 ± 31.45 vs. 197.39 ± 49.48 cm), inhibited myeloperoxidase activity (891.2 ± 243.2 vs 1603 ± 158.2 U/g), reduced tumor necrosis factor-α (53.94 ± 6.45 vs. 114.9 ± 6.21 pg/mg), interleukin-1ß (583.6 ± 106.2 vs. 1259 ± 81.68 pg/mg) and interferon gamma (27.95 ± 2.97 vs. 47.79 ± 3.51 pg/mg) levels and prevented colonic glutathione depletion (2585 ± 77.2 vs 1778 ± 167.2 nmol/g). The consumption of enriched diet with 20% avocado pulp by 28 days did not promote any alterations in the biochemical or behavioral parameters evaluated. Avocado showed intestinal anti-inflammatory activity, modulating immune response, and acting as antioxidant. The dietary intervention with avocado was safe, suggesting its potential as a complementary treatment in intestinal inflammation.

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Grafting induces precocity and maintains clonal integrity in fruit tree crops. However, the complex rootstock × scion interaction often precludes understanding how the tree phenotype is shaped, limiting the potential to select optimum rootstocks. Therefore, it is necessary to assess (1) how seedling progenies inherit trait variation from elite 'plus trees', and (2) whether such family superiority may be transferred after grafting to the clonal scion. To bridge this gap, we quantified additive genetic parameters (i.e., narrow sense heritability-h 2, and genetic-estimated breeding values-GEBVs) across landraces, "criollo", "plus trees" of the super-food fruit tree crop avocado (Persea americana Mill.), and their open-pollinated (OP) half-sib seedling families. Specifically, we used a genomic best linear unbiased prediction (G-BLUP) model to merge phenotypic characterization of 17 morpho-agronomic traits with genetic screening of 13 highly polymorphic SSR markers in a diverse panel of 104 avocado "criollo" "plus trees." Estimated additive genetic parameters were validated at a 5-year-old common garden trial (i.e., provenance test), in which 22 OP half-sib seedlings from 82 elite "plus trees" served as rootstocks for the cv. Hass clone. Heritability (h 2) scores in the "criollo" "plus trees" ranged from 0.28 to 0.51. The highest h 2 values were observed for ribbed petiole and adaxial veins with 0.47 (CI 95%0.2-0.8) and 0.51 (CI 0.2-0.8), respectively. The h 2 scores for the agronomic traits ranged from 0.34 (CI 0.2-0.6) to 0.39 (CI 0.2-0.6) for seed weight, fruit weight, and total volume, respectively. When inspecting yield variation across 5-year-old grafted avocado cv. Hass trees with elite OP half-sib seedling rootstocks, the traits total number of fruits and fruits' weight, respectively, exhibited h 2 scores of 0.36 (± 0.23) and 0.11 (± 0.09). Our results indicate that elite "criollo" "plus trees" may serve as promissory donors of seedling rootstocks for avocado cv. Hass orchards due to the inheritance of their outstanding trait values. This reinforces the feasibility to leverage natural variation from "plus trees" via OP half-sib seedling rootstock families. By jointly estimating half-sib family effects and rootstock-mediated heritability, this study promises boosting seedling rootstock breeding programs, while better discerning the consequences of grafting in fruit tree crops.

RESUMO

Lipids in avocados have been widely studied due to their nutritional value and several reported bioactivities. Aliphatic acetogenins are a relevant component of the avocado lipidome and have been tested for several potential food and pharma industries applications. This work followed the evolution of avocado fatty acids (FAs) and aliphatic acetogenins during seed germination and leaf growth. Oil extracts of embryonic axes, cotyledons, and leaves from seedlings and trees were divided to analyze free acetylated acetogenins (AcO-acetogenins), and free FAs. Embryonic axes from germinating seeds contained the highest amount of AcO-acetogenins and FAs; this tissue also accumulated the most diverse FA profile with up to 22 detected moieties. Leaves presented the highest variations in AcO-acetogenin profiles during development, although leaves from seedlings accumulated the simplest FA profile with only 10 different FAs. Remarkably, AcO-acetogenins represented half of the carbons allocated to lipids in grown leaves, while embryonic axes and cotyledons always contained more carbons within FAs during germination. Thus, we hypothesized the use of the AcO-acetogenin acyl chain for energy production toward ß-oxidation. Also, α-linolenic and docosahexaenoic acids (DHAs) were proposed as close AcO-acetogenin intermediaries based on a correlation network generated using all these data. Another part of the oil extract was fractionated into different lipid classes before transesterification to profile FAs and acetogenins bound to lipids. Acetogenin backbones were identified for the first time in triglycerides from cotyledons and mainly in polar lipids (which include phospholipids) in all developing avocado tissues analyzed. Seed tissues accumulated preferentially polar lipids during germination, while triglycerides were consumed in cotyledons. Seedling leaves contained minute amounts of triglycerides, and polar lipids increased as they developed. Results from this work suggest acetogenins might be part of the energy and signaling metabolisms, and possibly of membrane structures, underlining the yet to establish role(s) of these unusual lipids in the avocado plant physiology.

RESUMO

Avocados (Persea americana Mill.) are one of the crops with the highest water footprints in Chile and the production is at risk due to severe and frequent droughts. The current production is mostly based on sexually (seed) propagated rootstocks, while clonally propagated rootstocks are on the rise. In a recent study, we found differences in aerial, root growth and water use efficiency between trees grown on these two different rootstocks under controlled continuous fertigation and environmental conditions. In this study, we further describe possible mechanisms which drive the differences. Avocado cv. "Hass" grafted on "Dusa" (D, clonally propagated) and "Mexicola" (M, sexually propagated) rootstocks and different root segments (3, 5 and 8 cm from root tip) were investigated using a combination of hydraulic measurements and polar metabolite (GC-MS) techniques. The results show significant differences in root hydraulic properties, indicating that "Mexicola" fine roots have higher water uptake capacity. The polar metabolites analysis revealed 13 compounds significantly different between rootstocks while nine were found significantly different among root segments. Principal component analysis (PCA) revealed differences between rootstocks and root segments. The data presented here highlight the importance of considering key physiological knowledge in avocado rootstocks breeding programs to be better prepared for future challenging environmental conditions.

RESUMO

The introduction of new avocado cultivars into producing countries of the Southern Hemisphere may extend the offer period of fresh fruit for export. The 'Gem' ('3-29-5') avocado is known for extending the marketing period of 'Hass'-like avocados. This study aimed to evaluate the horticultural performance of 'Gem' avocado trees between the 4th and 6th years after planting (2016-2018), in a commercial orchard in the Central-Western region of the State of São Paulo, Brazil. 'Gem' avocado trees grafted onto seedling rootstocks were evaluated regarding tree size, shoot growth, flowering, and fruit yield, quality and maturation. In the evaluated biennium, the trees showed a strong upright growth habit and compact tree size. Flowering occurred mainly in indeterminate inflorescences. Fruit yield varied between 106.89 to116.89 kg tree-¹, and 75-91% of the fruit classified with in size counts 12 (306 to 365 g/fruit) to 18 (211 to 235 g/fruit), and reached physiological maturity in late June, but could be picked until October, i.e, four to eight months later than 'Hass'. 'Gem' is a new alternative for extending fruit offer of late-maturity avocado cultivars and allowing higher profit to the farmers.

A introdução de novas cultivares de abacate em países produtores do Hemisfério Sul pode estender o período de oferta do fruto fresco para exportação. O abacate 'Gem' ('3-29-5') é conhecido por estender o período de comercialização de abacates do tipo 'Hass'. Este estudo teve como objetivo avaliar o desempenho horticultural de abacateiros 'Gem' entre o 4º e 6º anos após o plantio (2016-2018) em pomar comercial na região Centro-Oeste do Estado de São Paulo, Brasil. Os abacateiros 'Gem' enxertados em porta-enxertos obtidos de sementes foram avaliados em relação ao tamanho da árvore, crescimento do broto, florescimento e produção, qualidade e maturação de frutos. No biênio avaliado, as árvores apresentaram forte hábito de crescimento ereto e tamanho compacto. O florescimento ocorreu principalmente com inflorescências indeterminadas. A produção variou entre 106,89 a 116,89 kg/planta e 75-91% dos frutos classificados nas categorias de calibre 12 (306 a 365 g/fruto) a 18 (211 a 235 g/fruto), e atingiram a maturidade fisiológica no final de junho, podendo ser colhido até outubro, ou seja, quatro a oito meses depois de 'Hass'. 'Gem' é uma nova alternativa para estender a oferta de cultivares de abacate de maturação tardia e permitir maior lucro aos agricultores.

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The introduction of new avocado cultivars into producing countries of the Southern Hemisphere may extend the offer period of fresh fruit for export. The 'Gem' ('3-29-5') avocado is known for extending the marketing period of 'Hass'-like avocados. This study aimed to evaluate the horticultural performance of 'Gem' avocado trees between the 4th and 6th years after planting (2016-2018), in a commercial orchard in the Central-Western region of the State of São Paulo, Brazil. 'Gem' avocado trees grafted onto seedling rootstocks were evaluated regarding tree size, shoot growth, flowering, and fruit yield, quality and maturation. In the evaluated biennium, the trees showed a strong upright growth habit and compact tree size. Flowering occurred mainly in indeterminate inflorescences. Fruit yield varied between 106.89 to116.89 kg tree-¹, and 75-91% of the fruit classified with in size counts 12 (306 to 365 g/fruit) to 18 (211 to 235 g/fruit), and reached physiological maturity in late June, but could be picked until October, i.e, four to eight months later than 'Hass'. 'Gem' is a new alternative for extending fruit offer of late-maturity avocado cultivars and allowing higher profit to the farmers.(AU)

A introdução de novas cultivares de abacate em países produtores do Hemisfério Sul pode estender o período de oferta do fruto fresco para exportação. O abacate 'Gem' ('3-29-5') é conhecido por estender o período de comercialização de abacates do tipo 'Hass'. Este estudo teve como objetivo avaliar o desempenho horticultural de abacateiros 'Gem' entre o 4º e 6º anos após o plantio (2016-2018) em pomar comercial na região Centro-Oeste do Estado de São Paulo, Brasil. Os abacateiros 'Gem' enxertados em porta-enxertos obtidos de sementes foram avaliados em relação ao tamanho da árvore, crescimento do broto, florescimento e produção, qualidade e maturação de frutos. No biênio avaliado, as árvores apresentaram forte hábito de crescimento ereto e tamanho compacto. O florescimento ocorreu principalmente com inflorescências indeterminadas. A produção variou entre 106,89 a 116,89 kg/planta e 75-91% dos frutos classificados nas categorias de calibre 12 (306 a 365 g/fruto) a 18 (211 a 235 g/fruto), e atingiram a maturidade fisiológica no final de junho, podendo ser colhido até outubro, ou seja, quatro a oito meses depois de 'Hass'. 'Gem' é uma nova alternativa para estender a oferta de cultivares de abacate de maturação tardia e permitir maior lucro aos agricultores.(AU)

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Avocado paste (AP) is a phenolic-rich byproduct of avocado oil extraction. The effects of sub-chronic consumption of diets supplemented with an AP phenolic extract (PE) were analyzed. A standard diet (SD), high-fat diet (HFD), and these supplemented with PE (SD + PE and HFD + PE) were used. Significantly increased satiety was observed in PE-supplemented groups, according to less food consumption (-15% in SD + PE vs. SD, and -11% in HFD + PE vs. HFD), without changes in weight gain or percentage of adipose tissue. PE-supplemented groups had an increased plasma concentration ( + 16% in SD + PE vs. SD, and +26% in HFD + PE vs. HFD) and relative mRNA expression (+74% in SD + PE vs. SD, and +46% in HFD + PE vs. HFD) of GLP-1; an increase in plasma leptin and adiponectin was independent of their mRNA expression. Our results suggest that AP-derived PE exerts a satiety effect in vivo, possibly mediated by GLP-1, leptin, and adiponectin. PRACTICAL APPLICATIONS: Minimizing food waste is a top priority in most of the world, thus, researchers seek methods to reintroduce industrial fruit and vegetable byproducts into the food processing chain. The present work highlights the potential of avocado byproducts as sources of bioactive phenolic compounds, whose sub-chronic consumption (8 weeks) exerts a satiety action in vivo. Avocado farming is resource-intensive, making it of relevance to producers and processing industries to avoid discarding its byproducts as much as possible.

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The introduction of new avocado cultivars into producing countries of the Southern Hemisphere may extend the offer period of fresh fruit for export. The 'Gem' ('3-29-5') avocado is known for extending the marketing period of 'Hass'-like avocados. This study aimed to evaluate the horticultural performance of 'Gem' avocado trees between the 4th and 6th years after planting (2016-2018), in a commercial orchard in the Central-Western region of the State of São Paulo, Brazil. 'Gem' avocado trees grafted onto seedling rootstocks were evaluated regarding tree size, shoot growth, flowering, and fruit yield, quality and maturation. In the evaluated biennium, the trees showed a strong upright growth habit and compact tree size. Flowering occurred mainly in indeterminate inflorescences. Fruit yield varied between 106.89 to 116.89 kg tree-1, and 75-91% of the fruit classified within size counts 12 (306 to 365 g/fruit) to 18 (211 to 235 g/fruit), and reached physiological maturity in late June, but could be picked until October, i.e, four to eight months later than 'Hass'. 'Gem' is a new alternative for extending fruit offer of late-maturity avocado cultivars and allowing higher profit to the farmers.(AU)

A introdução de novas cultivares de abacate em países produtores do Hemisfério Sul pode estender o período de oferta do fruto fresco para exportação. O abacate 'Gem' ('3-29-5') é conhecido por estender o período de comercialização de abacates do tipo 'Hass'. Este estudo teve como objetivo avaliar o desempenho horticultural de abacateiros 'Gem' entre o 4º e 6º anos após o plantio (2016-2018) em pomar comercial na região Centro-Oeste do Estado de São Paulo, Brasil. Os abacateiros 'Gem' enxertados em porta-enxertos obtidos de sementes foram avaliados em relação ao tamanho da árvore, crescimento do broto, florescimento e produção, qualidade e maturação de frutos. No biênio avaliado, as árvores apresentaram forte hábito de crescimento ereto e tamanho compacto. O florescimento ocorreu principalmente com inflorescências indeterminadas. A produção variou entre 106,89 a 116,89 kg/planta e 75-91% dos frutos classificados nas categorias de calibre 12 (306 a 365 g/fruto) a 18 (211 a 235 g/fruto), e atingiram a maturidade fisiológica no final de junho, podendo ser colhido até outubro, ou seja, quatro a oito meses depois de 'Hass'. 'Gem' é uma nova alternativa para estender a oferta de cultivares de abacate de maturação tardia e permitir maior lucro aos agricultores.(AU)

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RESUMO

Background: Guacamole is a sauce or dressing composed of avocado pulp and other ingredients. Guacamole powder is an important advance in the generation of value added for the avocado chain, as it is an alternative product with the potential to be used by the final consumer. Objectives: The aim of this study was to standardize the spray drying process for guacamole powder using the response surface methodology. Methods: Four independent variables were taken into account for the experiment design: atomizing disk speed (ADS), air inlet temperature (AIT), air outlet temperature (AOT) and vacuum pressure (VP). In addition, the following dependent variables were considered: water activity (aw), moisture (Xw), solubility (S), hygroscopicity (H), color (L*, a* and b*), extractable oil content (EO), peroxide index (PI) and particle size (D10, D50 and D90). Likewise, the following two dependent variables associated with the process were identified: yield (Y) and deposit formation (DF). Results: The best conditions for the process were obtained with ADS = 27451 rpm, AIT = 168ºC, AOT = 90ºC and VP = 1.77 ″H2O. These conditions yielded guacamole powder with the desired properties, namely: maximum Y, S, L*, b*, EO and minimal DF, aw, Xw, H, a*, PI, D10, D50, D90. Conclusions: The spray drying process is an effective technology that provides added value to avocado, the ADS being the independent variable that has the greatest impact on the quality of powdered guacamole.

Antecedentes: El guacamole es una salsa o aderezo compuesto por pulpa de aguacate y otros ingredientes. El guacamole en polvo representa un avance importante en la generación de valor agregado de la cadena del aguacate, al identificarse como un producto alternativo con potencial uso por el consumidor final. Objetivos: El objetivo del presente estudio fue estandarizar el proceso de secado por aspersión para la obtención de guacamole en polvo, utilizando la metodología de superficie de respuesta. Métodos: Para el diseño experimental se consideró cuatro variables independientes: velocidad del disco atomizador (VDA), temperatura de entrada de aire (TEA), temperatura de salida de aire (TSA) y presión de vacío (PV). Además, se consideraron las siguientes variables dependientes: actividad de agua (aw), humedad (Xw), solubilidad (S), higroscopicidad (H), color (L* , a* y b* ), contenido de aceite extraíble (AE), índice de peróxido (IP) y tamaño de partícula (D10, D50 y D90). Además, se determinaron dos variables dependientes asociadas al proceso, rendimiento (Y), y la formación de depósito (FD). Resultados: La mejor condición de proceso se alcanzó con VDA = 27451 rpm, TEA = 168ºC, TSA = 90ºC y PV = 1,77 ″H2O. En esta condición se obtuvo guacamole en polvo con propiedades deseadas máximo R, S, L*, b*, AE y mínima FD, aw, Xw, H, a* , IP, D10, D50, D90. Conclusiones: El proceso de secado por aspersión es una tecnología efectiva que proporciona valor agregado al aguacate, siendo la VDA la variable independiente que mayor afectación tiene sobre la calidad del guacamole en polvo.

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This study aimed to determine the antioxidant activity, total phenolic compounds and color in avocado Hass hydrothermally treated. The fruits were hydrothermally treated at 45oC for 5, 10, 15 and 20 min. After treatment, fruit were stored at room temperature (21±1ºC and 70±5% relative humidity) and cold (10C±1 and 90±5% relative humidity). The fruits were analyzed for their antioxidant capacity by DPPH method and phenolic compounds at 0, 3, 9 and 12 days. The fruits color was measured at 0, 3, 6, 9, 12 and 15 days. The control fruits had higher antioxidant capacity and content of phenolic compounds during the storage period, compared to the fruits hydrothermally treated. The hydrothermally treatment altered the behavior as for the maintenance of the antioxidant activity in relation to the fruits control. In spite of superior values of antioxidant activity for the fruits maintained at 21±1ºC and 70±5% relative humidity, those refrigerated presented better aspect for commercialization. The refrigerated fruits presented better aspect for commercialization in relation to the maintained under room temperature. The brightness, color a * and b * values decreased with the storage days. Values color superiors were observed for the fruits control and those maintained under refrigeration. As it increased the irradiation dose reduced the fruits antioxidant activity and coloration.(AU)

Este trabalho teve por objetivo determinar a atividade antioxidante, teor de fenólicos totais e coloração em abacate Hass submetido ao tratamento hidrotérmico. Os frutos foram submetidos ao tratamento hidrotérmico a 45oC durante 5, 10, 15 e 20 minutos. Após o tratamento, os frutos foram armazenados em temperatura ambiente (21ºC±1 e 70±5% de umidade relativa) e sob refrigeração (10ºC±1 e 90±5% de umidade relativa). Os frutos foram analisados quanto à capacidade antioxidante pelo método DPPH e compostos fenólicos totais aos 0, 3, 9 e 12 dias. A coloração dos frutos foi avaliada aos 0, 3, 6, 9, 12 e 15 dias. Os frutos controle apresentaram maior capacidade antioxidante e teor de compostos fenólicos totais ao longo do período de armazenamento, quando comparados aos frutos submetidos ao tratamento hidrotérmico. A hidrotermia alterou o comportamento quanto à manutenção da atividade antioxidante em relação aos frutos controle. Apesar de valores superiores de atividade antioxidante para os frutos mantidos a 21ºC±1 e 70±5% de umidade relativa, aqueles refrigerados apresentaram melhor aspecto para comercialização. Os valores de luminosidade, cor a* e b* diminuíram com os dias de armazenamento. Valores superiores de cor foram observados para os frutos controle e mantidos sob refrigeração.(AU)

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Persea Americana Mill (Lauraceae), is a popular plant in Cuba due to its nutritional and medicinal properties. The fruit of the plant is commonly known as avocado. The leaves of Persea americana Mill have been popularly used in the treatment of diabetes incountries in Latin America and Africa. The present study is aimed to explore one of the underlying mechanisms that mediate the antidiabeticefficacy of Persea americana Mill. The aqueous extract from the leaves of the plant and its fractions were evaluated on the inhibitory activity of the protein tyrosine phosphatase 1B (PTP1B) as target of type 2 diabetes. The results revealed that aqueous extract from Pamericana inhibited the enzymatic activity of PTP1B in an extract concentration dependent manner, resulting mainly active the most polarfraction. The present research demonstrated that aqueous extract from P americana and polar fraction (PaF10) have promissory antidiabetic properties mediated by PTP1B, which is a relevant mechanism involved on insulin resistance in type 2 diabetes.

Persea americana Mill. (Lauraceae), es una planta popular en Cuba, debido a sus propiedades nutricionales y medicinales. El fruto de la planta se conoce comúnmente como aguacate. En la etnomedicina las hojas de Persea americana Mill. se han utilizadopopularmente en el tratamiento de la diabetes en varios países en Latinoamérica y África. El presente estudio tuvo el objetivo de explorar laeficacia antidiabética y el mecanismo subyacente, de las hojas de Persea americana. El extracto acuoso de las hojas de la planta y sus fracciones, se evaluaron en un blanco terapéutico de interés en la de diabetes tipo 2: actividad enzimática de la proteína tirosina fosfatasa 1B (PTP1B). Los resultados revelaron que el extracto acuoso de P americana inhibe la actividad enzimática de la enzima PTP1B en una manera dependiente de la concentración, resultando más activa la fracción de mayor polaridad. La presente investigación demostró que elextracto acuoso de P americana y su fracción polar (PaF10), poseen efecto antidiabético promisorio, debido al efecto inhibitorio de PTP1B, mecanismo relevante en la insulino resistencia en la diabetes tipo2.

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This study aimed to determine the antioxidant activity, total phenolic compounds and color in avocado Hass hydrothermally treated. The fruits were hydrothermally treated at 45oC for 5, 10, 15 and 20 min. After treatment, fruit were stored at room temperature (21±1ºC and 70±5% relative humidity) and cold (10C±1 and 90±5% relative humidity). The fruits were analyzed for their antioxidant capacity by DPPH method and phenolic compounds at 0, 3, 9 and 12 days. The fruits color was measured at 0, 3, 6, 9, 12 and 15 days. The control fruits had higher antioxidant capacity and content of phenolic compounds during the storage period, compared to the fruits hydrothermally treated. The hydrothermally treatment altered the behavior as for the maintenance of the antioxidant activity in relation to the fruits control. In spite of superior values of antioxidant activity for the fruits maintained at 21±1ºC and 70±5% relative humidity, those refrigerated presented better aspect for commercialization. The refrigerated fruits presented better aspect for commercialization in relation to the maintained under room temperature. The brightness, color a * and b * values decreased with the storage days. Values color superiors were observed for the fruits control and those maintained under refrigeration. As it increased the irradiation dose reduced the fruits antioxidant activity and coloration.

Este trabalho teve por objetivo determinar a atividade antioxidante, teor de fenólicos totais e coloração em abacate Hass submetido ao tratamento hidrotérmico. Os frutos foram submetidos ao tratamento hidrotérmico a 45oC durante 5, 10, 15 e 20 minutos. Após o tratamento, os frutos foram armazenados em temperatura ambiente (21ºC±1 e 70±5% de umidade relativa) e sob refrigeração (10ºC±1 e 90±5% de umidade relativa). Os frutos foram analisados quanto à capacidade antioxidante pelo método DPPH e compostos fenólicos totais aos 0, 3, 9 e 12 dias. A coloração dos frutos foi avaliada aos 0, 3, 6, 9, 12 e 15 dias. Os frutos controle apresentaram maior capacidade antioxidante e teor de compostos fenólicos totais ao longo do período de armazenamento, quando comparados aos frutos submetidos ao tratamento hidrotérmico. A hidrotermia alterou o comportamento quanto à manutenção da atividade antioxidante em relação aos frutos controle. Apesar de valores superiores de atividade antioxidante para os frutos mantidos a 21ºC±1 e 70±5% de umidade relativa, aqueles refrigerados apresentaram melhor aspecto para comercialização. Os valores de luminosidade, cor a* e b* diminuíram com os dias de armazenamento. Valores superiores de cor foram observados para os frutos controle e mantidos sob refrigeração.

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The aim of this work was to evaluate the quality of Hass avocado submitted to application of propolis and vegetable wax. The selected fruits were submitted to the treatments (1) without wax and without propolis, (2) with vegetable wax, (3) propolis alcoholic extract 100%, (4) wax and etanol 70%, (5) propolis alcoholic extract 2% and wax, (6) propolis alcoholic extract 4% and wax, (7) propolis alcoholic extract 6% and wax, (8) propolis alcoholic extract 8% and wax, and (9) propolis alcoholic extract 10% and wax. The fruits were maintained under refrigeration (10 ± 1 ºC and 90 ± 5% relative humidity), being appraised every three days for 15 days and more 3 days of commercialization simulation at room temperature (23± 1 ºC and 18% relative humidity).The evaluation parameters were the weight loss, respiratory activity, pH, firmness, tritable acidity (AT), soluble solids (SS), and ratio. The results of weigth loss, respiratory activity and firmness were the most significant to show the difference among the treatments. Hass avocado fruits submitted the application of propolis associated the vegetable wax present smaller weight loss, CO2 production and firmness in relation to the control fruits. The fruits of the treatment with propolis alcoholic extract 2% and wax presented the most promising results.

Objetivou-se neste trabalho avaliar a aplicação de própolis e cera vegetal na qualidade pós-colheita do abacate Hass. Os frutos selecionados foram submetidos aos tratamentos (1) sem cera e sem própolis, (2) com cera vegetal, (3) extrato alcoólico de própolis 100%, (4) cera e etanol 70%, (5) extrato alcoólico de própolis 2% e cera, (6) extrato alcoólico de própolis 4% e cera, (7) extrato alcoólico de própolis 6% e cera, (8) extrato alcoólico de própolis 8% e cera e (9) extrato alcoólico de própolis 10% e cera. Os frutos foram mantidos sob refrigeração (10 ± 1 ºC e 90 ± 5% umidade relativa), sendo avaliados a cada três dias durante 15 dias e mais 3 dias de simulação de comercialização em temperatura ambiente (23± 1 ºC e 18% umidade relativa). Os parâmetros de avaliação foram a perda de massa, atividade respiratória, pH, firmeza, acidez titulável (AT), sólidos solúveis (SS) e ratio. Os resultados de perda de massa, atividade respiratória e firmeza foram os mais significativos para mostrando diferença entre os tratamentos. Frutos de abacate Hass submetidos à aplicação de própolis associado a cera vegetal apresentam menor perda massa, produção de CO2 e firmeza em relação aos frutos controle. Os frutos do tratamento com extrato alcoólico de própolis 2% e cera apresentaram os resultados mais promissores.

RESUMO

The aim of this work was to evaluate the quality of Hass avocado submitted to application of propolis and vegetable wax. The selected fruits were submitted to the treatments (1) without wax and without propolis, (2) with vegetable wax, (3) propolis alcoholic extract 100%, (4) wax and etanol 70%, (5) propolis alcoholic extract 2% and wax, (6) propolis alcoholic extract 4% and wax, (7) propolis alcoholic extract 6% and wax, (8) propolis alcoholic extract 8% and wax, and (9) propolis alcoholic extract 10% and wax. The fruits were maintained under refrigeration (10 ± 1 ºC and 90 ± 5% relative humidity), being appraised every three days for 15 days and more 3 days of commercialization simulation at room temperature (23± 1 ºC and 18% relative humidity).The evaluation parameters were the weight loss, respiratory activity, pH, firmness, tritable acidity (AT), soluble solids (SS), and ratio. The results of weigth loss, respiratory activity and firmness were the most significant to show the difference among the treatments. Hass avocado fruits submitted the application of propolis associated the vegetable wax present smaller weight loss, CO2 production and firmness in relation to the control fruits. The fruits of the treatment with propolis alcoholic extract 2% and wax presented the most promising results.

Objetivou-se neste trabalho avaliar a aplicação de própolis e cera vegetal na qualidade pós-colheita do abacate Hass. Os frutos selecionados foram submetidos aos tratamentos (1) sem cera e sem própolis, (2) com cera vegetal, (3) extrato alcoólico de própolis 100%, (4) cera e etanol 70%, (5) extrato alcoólico de própolis 2% e cera, (6) extrato alcoólico de própolis 4% e cera, (7) extrato alcoólico de própolis 6% e cera, (8) extrato alcoólico de própolis 8% e cera e (9) extrato alcoólico de própolis 10% e cera. Os frutos foram mantidos sob refrigeração (10 ± 1 ºC e 90 ± 5% umidade relativa), sendo avaliados a cada três dias durante 15 dias e mais 3 dias de simulação de comercialização em temperatura ambiente (23± 1 ºC e 18% umidade relativa). Os parâmetros de avaliação foram a perda de massa, atividade respiratória, pH, firmeza, acidez titulável (AT), sólidos solúveis (SS) e ratio. Os resultados de perda de massa, atividade respiratória e firmeza foram os mais significativos para mostrando diferença entre os tratamentos. Frutos de abacate Hass submetidos à aplicação de própolis associado a cera vegetal apresentam menor perda massa, produção de CO2 e firmeza em relação aos frutos controle. Os frutos do tratamento com extrato alcoólico de própolis 2% e cera apresentaram os resultados mais promissores.

RESUMO

A elaboração de produtos de abacate para comercialização mantendo suas características de produto fresco é limitada, já que o fruto cortado escurece rapidamente e suas características sensoriais são modificadas com o armazenamento. Na presente pesquisa, avaliaram-se os parâmetros sensoriais, estabilidade microbiológica e atividade de peroxidase (POD, EC 1.11.1.7) e polifenoloxidase (PPO, EC 1.10.3.1) do guacamole adicionado de ácido ascórbico e conservado sob frio elaborado, usando-se abacate da variedade Hass. Produtos acondicionados em embalagens de polietileno+nylon com e sem aplicação de vácuo foram submetidos ao congelamento lento e rápido (-18ºC) e armazenados em freezer (-18ºC). Avaliações foram realizadas no momento da elaboração do produto (t0) e aos 3, 7 e 30 dias após armazenamento, sendo que no t30 as amostras foram mantidas sob refrigeração (4 ±1ºC) e avaliadas após 3, 5 e 7 dias. Após 30 dias de armazenamento, a - 18ºC sob congelamento, seguido de descongelamento e mantendo-se à 4ºC±1 por 7 dias, as notas para os parâmetros sensoriais diminuram. A peroxidase foi totalmente inibida no produto elaborado e a atividade da enzima polifenoloxidase diminuiu consideravelmente no guacamole (20,07 mM de catecol/g massa fresca) em relação ao fruto (58,31 mM de catecol/g massa fresca), porém sem variação significativa durante o armazenamento (à -18ºC). As amostras apresentaram-se microbiologicamente estáveis nas condições do estudo. A adição de acido ascórbico contribuiu para conservação do produto de abacate congelado diminuindo a atividade enzimática. No entanto, os parâmetros sensoriais são prejudicados com o descongelamento e armazenamento à 4±1oC.

The elaboration of avocado products for commercialization keeping their characteristics of fresh product has been limited. The cut avocado darkens quickly and their sensorial characteristics are modified with the storage. In the present research, the sensorial parameters, microbiological stability, and peroxidase and polyphenoloxidase activity were evaluated in guacamole added with ascorbic acid and conserved under low temperature, by using avocado variety Hass. Products were conditioned in polyethylene+nylon packages with and without vacuum application; then, they were subjected to the slow and fast freezing (-18ºC) and stored in freezer (-18ºC). Evaluations were performed at the moment of elaboration of the product (t0) and at 3, 7 and 30 days post-storage. At t30, samples were kept under refrigeration (4 ±1oC) and evaluated at 3, 5 and 7 days. After the 30 days of storage, ­18 ºC under freezing, followed by thawing and keeping at 4±1ºC for 7 days, the notes for the sensorial parameters decreased. The peroxidase activity was totally inhibited in the elaborated product and the polifenol oxidase activity considerably decreased in the guacamole (20.07 mM catechol/g fresh matter) relative to those in the fruit (58.31 mM catechol/g fresh matter), however with no significant variation during storage (at -18ºC). The samples were microbiologically stable under the conditions of the present study. The addition of ascorbic acid contributed to the conservation of the frozen avocado product by decreasing the enzymatic activity. However, the sensorial parameters are prejudiced under thawing and storage at 4 ±1oC.

Assuntos

RESUMO

The elaboration of avocado products for commercialization keeping their characteristics of fresh product has been limited. The cut avocado darkens quickly and their sensorial characteristics are modified with the storage. In the present research, the sensorial parameters, microbiological stability, and peroxidase and polyphenoloxidase activity were evaluated in guacamole added with ascorbic acid and conserved under low temperature, by using avocado variety Hass. Products were conditioned in polyethylene+nylon packages with and without vacuum application; then, they were subjected to the slow and fast freezing (-18ºC) and stored in freezer (-18ºC). Evaluations were performed at the moment of elaboration of the product (t0) and at 3, 7 and 30 days post-storage. At t30, samples were kept under refrigeration (4 ±1oC) and evaluated at 3, 5 and 7 days. After the 30 days of storage, 18 ºC under freezing, followed by thawing and keeping at 4±1ºC for 7 days, the notes for the sensorial parameters decreased. The peroxidase activity was totally inhibited in the elaborated product and the polifenol oxidase activity considerably decreased in the guacamole (20.07 mM catechol/g fresh matter) relative to those in the fruit (58.31 mM catechol/g fresh matter), however with no significant variation during storage (at -18ºC). The samples were microbiologically stable under the conditions of the p

A elaboração de produtos de abacate para comercialização mantendo suas características de produto fresco é limitada, já que o fruto cortado escurece rapidamente e suas características sensoriais são modificadas com o armazenamento. Na presente pesquisa, avaliaram-se os parâmetros sensoriais, estabilidade microbiológica e atividade de peroxidase (POD, EC 1.11.1.7) e polifenoloxidase (PPO, EC 1.10.3.1) do guacamole adicionado de ácido ascórbico e conservado sob frio elaborado, usando-se abacate da variedade Hass. Produtos acondicionados em embalagens de polietileno+nylon com e sem aplicação de vácuo foram submetidos ao congelamento lento e rápido (-18ºC) e armazenados em freezer (-18ºC). Avaliações foram realizadas no momento da elaboração do produto (t0) e aos 3, 7 e 30 dias após armazenamento, sendo que no t30 as amostras foram mantidas sob refrigeração (4 ±1ºC) e avaliadas após 3, 5 e 7 dias. Após 30 dias de armazenamento, a - 18ºC sob congelamento, seguido de descongelamento e mantendo-se à 4ºC±1 por 7 dias, as notas para os parâmetros sensoriais diminuram. A peroxidase foi totalmente inibida no produto elaborado e a atividade da enzima polifenoloxidase diminuiu consideravelmente no guacamole (20,07 mM de catecol/g massa fresca) em relação ao fruto (58,31 mM de catecol/g massa fresca), porém sem variação significativa durante o armazenamento (à -18ºC). As amostras apresentara