The Effect of Hydrothermal Treatment on Metabolite Composition of Hass Avocados Stored in a Controlled Atmosphere

Avocado cv. Hass consumption has expanded worldwide given its nutritional, sensory, and functional attributes. In this work, avocado fruit from two harvests was subjected to hydrothermal treatment (38 °C for 1 h) or left untreated (control) and then stored for 30 and 50 days in a controlled atmosphe...

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Detalles Bibliográficos
Autores principales: Chirinos, Rosana, Campos, David, Martínez, Sofía, Llanos, Sílfida, Betalleluz-Pallardel, Indira, García-Ríos, Diego, Pedreschi, Romina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8626034/
https://www.ncbi.nlm.nih.gov/pubmed/34834789
http://dx.doi.org/10.3390/plants10112427

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8626034/
https://www.ncbi.nlm.nih.gov/pubmed/34834789
http://dx.doi.org/10.3390/plants10112427

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