The effect of irradiation in the quality of the avocado frozen pulp

• Published in: Radiation physics and chemistry (Oxford, England : 1993) England : 1993), 2002-03, Vol.63 (3), p.379-382
• Main Authors: Valdivia, Ma.Ángeles, Bustos, Ma.Emilia, Ruiz, Javier, Ruiz, Luisa F.
• Format: Article
• Language: English
• Subjects: Avocado; Irradiation; Oxidation
• ISSN: 0969-806X; 1879-0895
• DOI: 10.1016/S0969-806X(01)00628-4

The quality of frozen avocado pulp irradiated with 60Co gamma rays at doses of: 0.5, 1.0, 1.5, and 2.5 kGy, was studied. These are possible doses for reducing the content of bacteria Listeria monocytogenes by 1–4 log cycles. The study principally consisted of weekly evaluations of damages caused in lipids and chlorophyll pigment over a period of one year. No significant differences were found in either hydrolysis rancidity or in the oxidative rancidity for any of the doses. The concentrations of fatty acids and peroxides were below those established by Codex Alimentarius. This means that the quality of the oil in the frozen avocado pulp remains acceptable. The kinetic model for the oxidative rancidity is of first order and the shelf life of the product is of about 120 weeks. The concentrations of the fatty acids and of malondialdehyde were not high enough to produce off-flavors. It was also determined that the radiation doses did not influence the chemistry of the chlorophyll. The results were confirmed by the panelists, who accepted irradiated frozen pulp at the highest radiation dose.