ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
SUMMARY— The effect of storage temperature, time and atmosphere on the chemical and organo-leptic characteristics of freeze-dried avocado puree and guacamole was studied using Waldin, Lula and Booth-8 varieties of avocado. Oxidation rates were slower at 21°C than at 38°% storage and nitrogen atmospheres reduced the peroxide formation. Significant differences existed in oxidation rates between avocado varieties and also between guacamole and avocado puree in some instances. A logarithmic relationship was found between peroxide values and storage time in air. Guacamole made with Lula avocados was unacceptable after 3 weeks of storage in air at 38°C. Samples stored in nitrogen at 38°C ware unacceptable at the end of 7 weeks. Samples stored in air at 21°Cwere acceptable after 12 weeks and those stored in nitrogen at 2l°C after 15 weeks. A commercial BHA antioxidant reduced the oxidation rate of Lula puree but did not increase shelf life in air storage at 38°C. Peroxide values were of no use in predicting acceptability, since organoleptic deterioration could occur without any peroxide increase.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1970.tb00960.x
