Physical, Chemical, and Microbiological Characterization of Persea americana Mill. cv. Hass from Anolaima Municipality, Colombia
DOI:
https://doi.org/10.35588/vabn3g40Keywords:
Agroindustry, Persea americana Mill. cv. Hass, quantitative analysisAbstract
The research focused on the physical, chemical, and microbiological characterization of Hass avocado (Persea americana Mill. cv. Hass) from Anolaima using standard methods to obtain detailed information about its properties and quality. The physical results indicate that the fruits have a caliber of 20, physical dimensions, and volume suitable for export according to Colombian regulations. The pulp content (65%), seed (18%), and peel (16%), as well as physicochemical properties (pH 6.39±0.08 and soluble solids 38.00±4.00 °Brix) and proximal composition (Dry matter 26.056±2.739%, moisture 73.944±2.739%, fat 16.428±1.674%, carbohydrates 7.857%, protein 0.3±0.0%, ashes 1.339±0.148%) similar to the literature, support its quality. However, microbiological evaluation revealed deterioration in the peel and pulp with preservatives-frozen according to Colombian standards, showing the growth of molds and yeasts, highlighting the association of these microorganisms with fruit deterioration. The characterization suggests its suitability for consumption and trade but emphasizes the importance of managing microbiology in the production and marketing chain. These data inform the industry, producers, and consumers about the quality and safety of Persea americana Mill. cv. Hass, pointing out the potential interest of different industries in the use of waste (peel and seed).
Downloads
References
Alcaldía Municipal de Anolaima (2023). Alcaldía Municipal de Anolaima Cundinamarca. Alcaldía Municipal de Anolaima. http://www.anolaima-cundinamarca.gov.co/
AOAC International (2012). Official Methods of Analysis of AOAC International (19.a edición). Gaithersburg.
Araújo, R.G., Rodriguez-Jassoa, R.M., Ruiza, H.A., Pintado, M.M.E. y Aguilara, C.N. (2018). Avocado By-products: Nutritional and Functional Properties. Trends in Food Science & Technology 80, 51-60. https://doi.org/10.1016/j.tifs.2018.07.027
Asociación Nacional de Comercio Exterior (Analdex) (2022). Informe exportaciones de aguacate Hass septiembre 2022. Analdex. https://www.analdex.org/wp-content/uploads/2022/12/Informe-aguacate-Hass-Septiembre-2022.pdf
Astudillo-Ordóñez, C.E. y Rodríguez, P. (2018). Physicochemical Parameters of Avocado Persea americana Mill. Cv. Hass (Lauraceae) Grown in Antioquia (Colombia) for Export. Corpoica Ciencia y Tecnología Agropecuaria, 19(2), 393-402. https://doi.org/10.21930/rcta.vol19_num2_art:694
Bayram, S., Tepe, S. y Toker, R. (2016). Determination of Some Physical and Chemical Changes in Fruit of Hass Avocado Cultivar During Harvesting Time. Derim 33(1), 14-26.
Cabrera-Díaz, E., Martínez-Chávez, L., Gutiérrez-González, P., Pérez-Montaño, J.A., Rodríguez-García, M.O. y Martínez-Gonzáles, N.E. (2022). Effect of Storage Temperature and Time on the Behavior of Salmonella, Listeria monocytogenes, and Background Microbiota on Whole Fresh Avocados (Persea americana var Hass). International Journal of Food Microbiology, 369(16), 109614. https://doi.org/10.1016/j.ijfoodmicro.2022.109614
Ceballos, A. y Montoya, S. (2013). Evaluación química de la fibra en semilla, pulpa y cáscara de tres variedades de aguacate. Biotecnología en el Sector Agropecuario y Agroindustrial, 11(1), 103-112.
Contreras, L. y Barajas, K. (2021). Aprovechamiento de residuos aguacate generados en centro abastos de Bucaramanga para la producción de aceites esenciales. Tesis de Pregrado. Universidad Nacional Abierta y a Distancia, Bucaramanga, Colombia.
Cowan, A.K. y Wolstenholme, B.N. (2016). Avocado. En Caballero, B., Finglas, P.M. y Toldrá F. Encyclopedia of food and health (pp. 294–300). Academic Press.
Espíndola-Barquera, M.C. (23 al 27 de septiembre de 2019). Perspectivas de nuevas selecciones de aguacate en México. En Proceedings IX World Avocado Congress. Medellín, Colombia.
Ferreira, S.M. y Santos, L. (2022). From By-product to Functional Ingredient: Incorporation of Avocado Peel Extract as an Antioxidant and Antibacterial Agent. Innovative Food Science & Emerging Technologies, 80, 103116. https://doi.org/10.1016/j.ifset.2022.103116
Food and Agriculture Organization of the United Nations (FAOSTAT) (2023). Food and Agriculture Data. Food and Agriculture Organization of the United Nations. https://www.fao.org/faostat/en/#search/Avocado
Fuentealba, C., Vidal, J., Zulueta, C., Ponce, E., Uarrota, V., Defilippi, B.G. y Pedreschi, R. (2022). Controlled atmosphere storage alleviates Hass avocado black spot disorder. Horticulturae, 8(5), 2-13. https://doi.org/10.3390/horticulturae8050369
García-Vargas, M.C., Contreras, M.D.M. y Castro, E. (2020). Avocado-derived Biomass as a Source of Bioenergy and Bioproducts. Applied Sciences, 10(22), 8195. https://doi.org/10.3390/app10228195
Instituto Colombiano de Normas Técnicas y Certificación (Icontec) (1997) Norma NTC 4132. Microbiología. Guía general para el recuento de mohos y levaduras. Técnica de recuento de colonias a 25 °C. Icontec.
____. (2007a). Norma NTC 4458. Microbiología de alimentos y de alimentos para animales. Método horizontal para el recuento de coliformes o Escherichia coli o ambos. Técnica de recuento de colonias utilizando medios fluorogénicos o cromogénicos. Icontec.
____. (2007b). Norma NTC 5468. Zumos (jugos), néctares, purés (pulpas) y concentrados de frutas. Icontec.
____. (2007c). Norma NTC 4574. Microbiología de alimentos y alimentos para animales. Método horizontal para la detección de Salmonella spp. Incotec.
____. (2013a). Norma NTC 4519. Microbiología de los alimentos para consumo humano y animal. Método horizontal para el recuento de microorganismos. Técnica de recuento de colonias a 30 °C. Icontec.
____. (2013b). Norma NTC 4834. Microbiología de alimentos y alimentos para animales. Método horizontal para el recuento de Clostridium sulfito reductores e identificación de Clostridium perfringens. Técnica de recuento de colonias. Incotec.
____. (2018). END 094. Frutas frescas. Aguacate variedad Hass. Especificaciones. Icontec.
King-Loeza, Y., Ciprián-Macías, D.A., Cardador-Martínez, A., Martín-del-Campo, S.T., Castañeda-Saucedo, M.C. y Ramírez-Anaya, J. (2023). Functional Composition of Avocado (Persea americana Mill. Var Hass) Pulp, Extra Virgin Oil, and Residues is Affected by Fruit Commercial Classification. Journal of Agriculture and Food Research, 12, 100573. https://doi.org/10.1016/j.jafr.2023.100573
Ottaviani, F. y Ottaviani, M.G. (2003). Molds in Spoilage. En B. Caballero (Ed.), Encyclopedia of Food Sciences and Nutrition (2da. edición, pp. 5522-5530). Academic Press.
Pedreschi, R., Uarrota, V., Fuentealba, C., Martínez-Carrasco, J.E.A., Olmedo, P., Defilippi, B.G., Meneses, C. y Campos-Vargas, R. (2019). Primary Metabolism in Avocado Fruit. Frontiers in Plant Science, 10, 795. https://doi.org/10.3389/fpls.2019.00795
Ramírez, J., Henao, J. y Morales, J. (2021). Postharvest Diseases and Disorders in Avocado cv. Hass and their Relationship to Preharvest Management Practices. Heliyon, 7(1), e05905. https://doi.org/10.1016/j.heliyon.2021.e05905
Ramos-Aguilar, A.L., Ornelas-Paz, J., Tapia-Vargas, L.M., Gardea-B’ejar, A.A., Yahia, E.M., Ornelas-Paz, J.J., Ruíz-Cruz, S., Ríos-Velasco, C. e Ibarra-Junquera, V. (2021). Comparative Study on the Phytochemical and Nutrient Composition of Ripe Fruit of Hass and Hass Type Avocado Cultivars. Journal of Food Composition and Analysis, 97, 103796. https://doi.org/10.1016/j.jfca.2020.103796
Rico-Londoño, J.F., Buitrago-Patino, D.J. y Agudelo-Laverde, L.M. (2021). Combination of Methods as Alternative to Maintain the Physical-chemical Properties and Microbiological Content of Hass Avocado Pulp During Storage. Food Bioscience, 44, 101372. https://doi.org/10.1016/j.fbio.2021.101372
Rodríguez, P. y Henao, J. (2019). Ficha de índices de madurez de cosecha para aguacate (Persea americana Mill. cv. Hass) en el departamento de Antioquia. Corporación Colombiana de Investigación Agropecuaria.
Tesfaye, T., Ayele, M., Gibril, M., Ferede, E., Limeneh, D.Y. y Kong, F. (2022). Beneficiation of Avocado Processing Industry By-product: A Review on Future Prospect. Current Research in Green and Sustainable Chemistry, 5, 100253. https://doi.org/10.1016/j.crgsc.2021.100253
U.S. Department of Agriculture (USDA) (2019) Avocados, Raw, All Commercial V´arieties. U.S. Department of Agriculture.
Villada-Moreno, J.J. (2010). Conservadores químicos utilizados en la industria alimentaria. Tesis de pregrado. Universidad Autónoma Agraria Antonio Narro.
