Antioxidant Capacity, Total Phenolic Content and Coloration of ‘Hass’ Avocado Subjected to UV-C Radiation
Maria A. Tremocoldi,
Erica R. Daiuto,
Rogerio L. Vieites,
Severino M. de Alencar.
Avocado is a tropical fruit is high nutritional value. This fruit is also rich in carotenoids and vitamins,
particularly vitamin E, however, it is sensitive to climate and is perishable. So, postharvest techniques are needed to
prolong its useful life and to maintain its nutritional quality. This work evaluates the antioxidant capacity, total phenolic
content and coloration of Hass avocado submitted to UV-C radiation. Fruits were selected and exposed to the ultraviolet
light for 5, 10, 15 and 20 min. They were then stored in a refrigerator (10±1oC and 90±5% relative humidity) and
evaluated over a 12-day period. The values of total polyphenol content and antioxidant capacity were superior for the
control fruits in the two storage conditions during the experimental period. The brightness, color a * and b * values
decreased with the storage days. Superior color values were observed for the control fruits and those kept refrigerated. No
significant correlation was found between antioxidant capacity and total phenolic content.
Keywords: Persea americana Mill, refrigeration, postharvest, bioactive compounds, phenolic content, coloration, radiation, lipophilic compounds, thermal treatment, plants.
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