Prolonged on-tree maturation vs. cold storage of Hass avocado fruit: Changes in metabolites of bioactive interest at edible ripeness.
Avocado
Cold storage
LC–MS
Metabolic profile
On-tree maturation
Ripening process
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
15 Nov 2022
15 Nov 2022
Historique:
received:
07
12
2021
revised:
03
05
2022
accepted:
08
06
2022
pubmed:
20
6
2022
medline:
20
7
2022
entrez:
19
6
2022
Statut:
ppublish
Résumé
When the recipient of the product is relatively distant from the production area, it is necessary to use cold storage and controlled humidity to transport the avocado fruits. One of the main advantages of local avocado consumption lies on the possibility of prolonging on-tree maturation; this could foreseeably modify the metabolic profile of the fruit that reaches the consumer. In this work, the effect of prolonged on tree maturation (during different time intervals) on the final composition of avocado fruit (at edible ripeness) was evaluated and compared with the impact of the same periods after prolonged cold storage. The quantitative evolution of nine bioactive metabolites (7 phenolic compounds, pantothenic and abscisic acids) over 40 days (10-days intervals) was studied by using a solid-liquid extraction protocol and a LC-MS methodology. The results were discussed both considering the quantitative evolution of each individual compound and the sum of all of them.
Identifiants
pubmed: 35717919
pii: S0308-8146(22)01409-1
doi: 10.1016/j.foodchem.2022.133447
pii:
doi:
Substances chimiques
Abscisic Acid
72S9A8J5GW
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
133447Informations de copyright
Copyright © 2022 The Author(s). Published by Elsevier Ltd.. All rights reserved.