Abstract:
Avocado, being a climacteric fruit, faces challenges like seasonal availability, limited shelf life, and
sensitivity to handling, resulting in supply inconsistencies and potential waste. Therefore, this
study aimed to preserve quality parameters of avocado flesh powder with the application of
different packaging materials and storage temperatures while controlling the browning reaction
in avocado flesh. Three methods were used to avoid browning in avocado pieces as citric acid,
SMS, and ascorbic acid. Later, pieces were dried at 60±2°C for 5 hours and 30 minutes in a
conventional oven, followed by grinding and sieving to obtain fine powder. Powder was packed
using in Polyethylene Ziplock bags and vacuum seal bags and stored at ambient (27°C),
refrigeration (4°C) and freezing (-18°C) temperatures to extend the shelf life. The
physicochemical, functional, and microbial characteristics of avocado powder were evaluated
using standard and recognized methods throughout a four-week storage period. Citric acid
treatment showed the best results (L*; 32.08±0.71, a*; 30.53±0.02, b*; -1.62±0.85) proving it as
the best method for inhibiting browning of avocado flesh. The physicochemical, functional, and
microbial characteristics of avocado powder were evaluated using standard and recognized
methods throughout a four-week storage period. Notable fluctuations were observed in powder
properties with different temperature and packaging material during the storage period. Vacuum
packaging in freezer storage at -18°C proved to be the most successful in sustaining the quality of
avocado powder among two packaging evaluated in this study showing strong activities against
physicochemical (moisture content; 5.92%, pH; 5.51, peroxide value; 8.085 meq O2/kg), and
functional properties (DPPH radical scavenging activity; 20.88% and total phenol content; 166.9
mg GAE/g). Vacuum packaging at -18°C also demonstrated remarkable potential in maintaining
the overall quality of the product compared to powder maintained at 27°C. Vacuum packaged
avocado powder maintained at -18°C showed accepted color values (L* dark/light; 49.82±0.07, a*
red/green; -0.520±0.22, b* yellow/blue; 16.155±0.94) after 4 weeks. Therefore, citric acid
treatment was recommended for browning control in avocado flesh. Storage at -18°C was
recommended for prolonged quality retention together with the utilization of vacuum packaging.
