The Effect of Hydrothermal Treatment on Metabolite Composition of Hass Avocados Stored in a Controlled Atmosphere

Avocado cv. Hass consumption has expanded worldwide given its nutritional, sensory, and functional attributes. In this work, avocado fruit from two harvests was subjected to hydrothermal treatment (38 °C for 1 h) or left untreated (control) and then stored for 30 and 50 days in a controlled atmosphe...

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Autores principales:	Rosana Chirinos, David Campos, Sofía Martínez, Sílfida Llanos, Indira Betalleluz-Pallardel, Diego García-Ríos, Romina Pedreschi
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	avocado postharvest treatment primary and secondary metabolites harvest stages edible ripeness Botany QK1-989
Acceso en línea:	https://doaj.org/article/dbe8570c168d423f924fc7c2a7387218
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spelling	oai:doaj.org-article:dbe8570c168d423f924fc7c2a73872182021-11-25T18:46:30ZThe Effect of Hydrothermal Treatment on Metabolite Composition of Hass Avocados Stored in a Controlled Atmosphere10.3390/plants101124272223-7747https://doaj.org/article/dbe8570c168d423f924fc7c2a73872182021-11-01T00:00:00Zhttps://www.mdpi.com/2223-7747/10/11/2427https://doaj.org/toc/2223-7747Avocado cv. Hass consumption has expanded worldwide given its nutritional, sensory, and functional attributes. In this work, avocado fruit from two harvests was subjected to hydrothermal treatment (38 °C for 1 h) or left untreated (control) and then stored for 30 and 50 days in a controlled atmosphere (4 kPa O<sub>2</sub> and 6 kPa CO<sub>2</sub> at 7 °C) (HTCA and CA, respectively) with subsequent ripening at ~20 °C. The fruit was evaluated for primary and secondary metabolites at harvest, after storage, and after reaching edible ripeness. A decrease from harvest to edible ripeness in mannoheptulose and perseitol was observed while β-sitosterol, hydrophilic and lipophilic antioxidant activity (H-AOX, L-AOX), abscisic acid, and total phenolics (composed of <i>p</i>-coumaric and caffeic acids such as aglycones or their derivatives) increased. HTCA fruit at edible ripeness displayed higher contents of mannoheptulose, perseitol, β-sitosterol, L-AOX, caffeic acid, and <i>p</i>-coumaric acid derivatives, while CA fruit presented higher contents of α-tocopherol, H-AOX, and syringic acid glycoside for both harvests and storage times. The results indicate that a hydrothermal treatment prior to CA enables fruit of high nutritional value characterized by enhanced content of phenolic compounds at edible ripeness to reach distant markets.Rosana ChirinosDavid CamposSofía MartínezSílfida LlanosIndira Betalleluz-PallardelDiego García-RíosRomina PedreschiMDPI AGarticleavocadopostharvest treatmentprimary and secondary metabolitesharvest stagesedible ripenessBotanyQK1-989ENPlants, Vol 10, Iss 2427, p 2427 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	avocado postharvest treatment primary and secondary metabolites harvest stages edible ripeness Botany QK1-989
spellingShingle	avocado postharvest treatment primary and secondary metabolites harvest stages edible ripeness Botany QK1-989 Rosana Chirinos David Campos Sofía Martínez Sílfida Llanos Indira Betalleluz-Pallardel Diego García-Ríos Romina Pedreschi The Effect of Hydrothermal Treatment on Metabolite Composition of Hass Avocados Stored in a Controlled Atmosphere
description	Avocado cv. Hass consumption has expanded worldwide given its nutritional, sensory, and functional attributes. In this work, avocado fruit from two harvests was subjected to hydrothermal treatment (38 °C for 1 h) or left untreated (control) and then stored for 30 and 50 days in a controlled atmosphere (4 kPa O<sub>2</sub> and 6 kPa CO<sub>2</sub> at 7 °C) (HTCA and CA, respectively) with subsequent ripening at ~20 °C. The fruit was evaluated for primary and secondary metabolites at harvest, after storage, and after reaching edible ripeness. A decrease from harvest to edible ripeness in mannoheptulose and perseitol was observed while β-sitosterol, hydrophilic and lipophilic antioxidant activity (H-AOX, L-AOX), abscisic acid, and total phenolics (composed of <i>p</i>-coumaric and caffeic acids such as aglycones or their derivatives) increased. HTCA fruit at edible ripeness displayed higher contents of mannoheptulose, perseitol, β-sitosterol, L-AOX, caffeic acid, and <i>p</i>-coumaric acid derivatives, while CA fruit presented higher contents of α-tocopherol, H-AOX, and syringic acid glycoside for both harvests and storage times. The results indicate that a hydrothermal treatment prior to CA enables fruit of high nutritional value characterized by enhanced content of phenolic compounds at edible ripeness to reach distant markets.
format	article
author	Rosana Chirinos David Campos Sofía Martínez Sílfida Llanos Indira Betalleluz-Pallardel Diego García-Ríos Romina Pedreschi
author_facet	Rosana Chirinos David Campos Sofía Martínez Sílfida Llanos Indira Betalleluz-Pallardel Diego García-Ríos Romina Pedreschi
author_sort	Rosana Chirinos
title	The Effect of Hydrothermal Treatment on Metabolite Composition of Hass Avocados Stored in a Controlled Atmosphere
title_short	The Effect of Hydrothermal Treatment on Metabolite Composition of Hass Avocados Stored in a Controlled Atmosphere
title_full	The Effect of Hydrothermal Treatment on Metabolite Composition of Hass Avocados Stored in a Controlled Atmosphere
title_fullStr	The Effect of Hydrothermal Treatment on Metabolite Composition of Hass Avocados Stored in a Controlled Atmosphere
title_full_unstemmed	The Effect of Hydrothermal Treatment on Metabolite Composition of Hass Avocados Stored in a Controlled Atmosphere
title_sort	effect of hydrothermal treatment on metabolite composition of hass avocados stored in a controlled atmosphere
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/dbe8570c168d423f924fc7c2a7387218
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The Effect of Hydrothermal Treatment on Metabolite Composition of Hass Avocados Stored in a Controlled Atmosphere

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