Efectos de tratamiento térmicos en el aguacate 'HASS'
DOI:
https://doi.org/10.17533/udea.vitae.681Abstract
Frutos de aguacate 'Hass' fueon tratados térmicamente (38ºC y 40ºC por 360 min y 120 min respectivamente) y almacenados a 4ºC por 42 dias. La mayor calidad externa fue por el tratado a 40ºC. En calidad interna, no observándose diferencia entre control y tratados. Los frutos que desarrollaron mayor daño por frío externo fueron los tratados a 40ºC, seguidos por los controles y finalmente tratados a 38ºC. En la evaluación de daño por frío interno no se observaron diferencia entre los lotes. No existió diferencia entre los parámetros de color evaluados (a*, b*, L*, hº y C*) entre control y tratados. La pérdida de peso no demostró diferencia entre control y tratamientos. La firmeza del control fue la menor (15.93N), seguido por el tratamiento a 40ºC (41.69N) y el tratamiento a 38ºC (61.10N). Los triacilglicéridos evaluados (trilinoleina, 1,2-Dilinolein-3-Oleil-glicerol, 1,2-Dioleil-3-Esterail-glicerol), demostraron que el control presentó un comportamiento similar en todos los triacilglicérios. Los tratamientos incrementaron su concentración una vez finalizado el tratamiento térmico y posteriormente disminuye. El tratamiento a 38ºC mostró un incremento en 4 de los triacilglicéridos, no así el tratamiento a 40ºC.Downloads
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