THE EXPERIMENTAL PRESERVATION OF AVOCADOS (Persea americana Mill) BY POLYPHENOLS EXTRACTED FROM AVOCADO SEEDS (Persea americana Mill)

Abstract

Avocados are deteriorated after harvest. Developing postharvest techniques using environmentally friendly and non-chemical methods have been interested to extending the shelf life of avocados in a safer and health-conscious manner. This study focused on the experimental preservation of avocados (Persea americana Mill) by polyphenols extracted from avocado seeds (Persea americana Mill). The results showed that at normal temperature, the storage time was 5 days, the peel is yellowish green, the flesh was soft, the weight loss was 6.42% if polyphenols are not used for preservation. Conversely, if using polyphenols to preserve, the storage time was 6 days, the peel is yellow green, the flesh was soft, the weight loss was 4.77%. For storage at cold temperature (8 °C), storage time was 14 days, the peel was yellowish green, the flesh was soft, weight loss was 2.45% when polyphenols were not used for preservation. If using polyphenols to preserve, the storage time was 16 days, the peel was yellow green, the flesh is soft, the weight loss was 2.43%.