Efecto del aceite esencial de orégano sobre el fruto de aguacate Persea americana
DOI:
https://doi.org/10.29105/idcyta.v8i1.33Keywords:
quality, color, emulsification, firmness, weight, pHAbstract
Mexico is the world's leading avocado producer, with challenges in the supply chain: reducing production losses. The present study was developed with the objective of applying emulsified oregano oil on avocado to evaluate its effect on peel by evaluating weight, metric characteristics, peel color, pH and firmness. The experimental groups were T0: avocados immersed in water without oregano essential oil (AEO), T200, T400 and T600: avocados immersed in water with 200, 400 and 600 mg/L of AEO, respectively. T400 had the highest weight and T200 the lowest weight loss (WL). T200 and T600 had the largest diameter, and T200 the largest circumference. L*, a*, b* and Chroma (saturation) of avocado peel increased for those treated with AEOE. In pH and firmness, the effect of treatments was significant (p<0.05) for firmness, not so (p>0.05) in pH, with T600 being the highest. AEOE at a concentration of 600 or 400 mg/L applied in water immersion could be used to delay the color change of avocados, while at a concentration of 200 mg/L AEOE would control weight loss.
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