Postharvest parameters of the Fuerte avocado when refrigerated in different modified atmospheres

The objective of this work was to evaluate the refrigerated "Fuerte" avocados stored in different modified active atmospheres. The fruits were wrapped in bags made of nylon plus polyethylene and submitted to the following atmospheres: (I) mixture of ambient gases (0.03% CO2 and 21.0% O-2); (II) 5.0% CO2 and 4.0% O-2; (III) 6.0% CO2 and 4.0% O-2; (IV) 7.0% CO2 and 4.0% O-2; and (V) 8.0% CO2 and 4.0% O-2. The bags containing the fruits were stored at 10C +/- 1 and 90 +/- 5% relative humidity for 25 days and were analyzed every 5 days for weight loss, respiratory activity, pH, firmness, titratable acidity, soluble solids, and activities of the enzymes pectin methylesterase and polygalacturonase. The atmosphere of 7.0% CO2 and 4.0% O-2 was the most effective in limiting the weight loss and the production of CO2.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES

Stability of a product prepared with Fuerte avocados exposed to gamma and UV-C radiation

Recently collected fruits were submitted to doses of 0.2, 0.4, 0.6 and 1.0 kGy of gamma irradiation and exposed to UV-C light for 5, 10, 15 and 20 min, made into guacamole and stored refrigerated (10 +/- 1C and 90 +/- 5% relative humidity). The ripened fruit was characterized by pH, titratable acidity and color. The product was also frozen in a domestic freezer at -18C and evaluated after 0, 30, 60 and 90 days. Guacamole prepared from fruits submitted to gamma radiation had lower values of polyphenol oxidase activity, titratable acidity and the more lipids when compared to other treatments. Gamma radiation did not change the sensorial quality of the product compared to the control.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES