Determining the effect of high hydrostatic pressure on the refrigerated stability of avocado puree

Abstract

Abstract The present study aimed to extend refrigerated stability of locally grown avocado fruit by applying High Hydrostatic Pressure (HHP) treatment. HHP was applied at 600 MPa for 3 min to avocado puree and stored at 4 °C for 28 days. Physicochemical (colour CIE L*, a*, b*, total oil amount, chlorophyll, pH, moisture) and microbiological (mesophilic, yeast-mould) analyses were performed at seven-day intervals on both control (untreated) and HHP-treated sample packs. It could be judged that HHP treatment effectively controlled the colour indices, preventing undesired changes during the cold storage period of avocado puree. In conclusion, this study demonstrated that HHP-processed avocado puree exhibited stability for 28 days compared to unprocessed puree at 4 °C. The shelf-life stability of avocado puree under chilled conditions was extended from 7 to 28 days. Graphical Abstract

Keywords

• Avocado
• Cold pasteurisation
• High hydrostatic pressure
• Puree