Textural, flow and viscoelastic properties of Hass avocado (Persea americana Mill.) during ripening under refrigeration conditions

Jaime Ortiz-Viedma, Alicia Rodriguez, Camila Vega, Fernando Osorio, Bruno Defillipi, Rául Ferreira, JORGE ANDRES SAAVEDRA TORRICO

Research output: Contribution to journalArticlepeer-review

8 Scopus citations

Abstract

Microstructural and rheological changes in whole and ground (purée) mesocarp of Hass avocado (Persea americana Mill.) were studied under storage conditions (40 days at 10 °C). The maximum stress (σmax), relaxation test and microstructural changes were applied to mesocarp chunks. The shear stress (τ), apparent viscosity (η) and complex modulus of viscoelasticity (G*) were analyzed in the mesocarp purée. The ripening produced a decrease in σmax in both harvest, observing microstructural damage of the plant tissue over 30 days. The values of τ and η decreased, adjusting well to the Cross - Willianson (R2 = 0.95–0.94) and Herschel - Bulkley (r2 = 0.91–0.98) models. G* has an elastic tendency (G′) with a decrease in hysteresis. The results corroborate the impact of ripening on the rheological properties of the fruit.

Original languageEnglish
Pages (from-to)62-70
Number of pages9
JournalJournal of Food Engineering
Volume219
DOIs
StatePublished - 1 Feb 2018

Keywords

  • Avocado
  • Flow properties
  • Microstructure
  • Ripening
  • Viscoelasticity

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