Effect of harvest date on the nutritional quality and antioxidant capacity in 'Hass' avocado during storage

Food Chem. 2012 Nov 15;135(2):694-8. doi: 10.1016/j.foodchem.2012.05.022. Epub 2012 May 11.

Abstract

The effect of harvest date on nutritional compounds and antioxidant activity (AOC) in avocado (Persea americana Mill. cv Hass) fruit during storage was determined. The fruits were harvested at seven different dates and ripened at 25 °C following 21 or 35 days of cold storage. The results indicated that the phenolic and glutathione contents were increased and the ascorbic acid content was not significantly different in early harvested fruit (January to March), and the phenolic, ascorbic acid and glutathione contents were increased slightly and then decreased on late harvested fruit (April to June). Similar trends were observed in the changes of AOC. Furthermore, AOC in early harvested fruit after storage for 35 days was much higher than that in late harvested fruit after storage for 21 days. Therefore, avocado can be harvested earlier for economic benefits according to the market and can keep high nutritional value for human health benefits.

MeSH terms

  • Antioxidants / analysis*
  • Ascorbic Acid / analysis
  • Food Storage*
  • Glutathione / analysis
  • Nutritive Value
  • Oxidation-Reduction
  • Persea / chemistry*
  • Persea / growth & development
  • Phenols / analysis
  • Plant Extracts / analysis*
  • Seasons
  • Time Factors

Substances

  • Antioxidants
  • Phenols
  • Plant Extracts
  • Glutathione
  • Ascorbic Acid