Modeling the Formulation and Shelf Life of Avocado (Persea americana) Fruit Spread
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چکیده
منابع مشابه
Ultrastructure and Cytology of the Postharvest Avocado (Persea americana Mill) Fruit
Basic postharvest work on 'Fuerte' avocado fruit cell wall anatomy and ultrastructure was carried out from fruit harvest to postclimacteric stage. Mesocarp samples were analyzed with light microscopy, scanning electron microscopy and transmission electron microscopy. Irregularity of the cell wall increased, microfibrils became disorganized, and some dissolution of the middle lamella was observe...
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The microsomal fraction from the mesocarp of avocado (Persea americana) is one of few identified rich sources of plant cytochrome P-450. Cytochrome P-450 from this tissue has been solubilized and purified. Enzymatic assays (p-chloro-N-methylaniline demethylase) and spectroscopic observations of substrate binding suggest a low spin form of the cytochrome, resembling that in the microsomal membra...
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Avocado (Persea americana) is one of the most important crops in Mexico as it is the main producer, consumer, and exporter of avocado fruit in the world. However, successful avocado commercialization is often reduced by large postharvest losses due to Colletotrichum sp., the causal agent of anthracnose. Chitosan is known to have a direct antifungal effect and acts also as an elicitor capable of...
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The sensorial qualities, the nutritional value, and the large amount of vitamins of the avocado justify the expansion of the fruit consumption. The nutritional value of avocado is due to its high lipidic (8.4%) and proteic (1.2%) contents, which may reach 30% of its pulp. Due to its chemical composition it also becomes appropriate for industrial purposes (CANTO; SANTOS; TRAVAGLIN, 1980; TANGO; ...
متن کاملA Review on Persea Americana Mill. (Avocado) - Its Fruit and Oil
Avocado, also known as the ‘Alligator pear’ is a tropical fruit that has originated from America. The analysis of the fruit constituents reveals that it abounds in various fatty acids, vitamins, carotenoids and other phytochemicals. It is hence a very nutritious food. Avocado oil, extracted from the fruit pulp and seeds also retains most of the nutrients present in the fruit and can be used as ...
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ژورنال
عنوان ژورنال: American Journal of Food Technology
سال: 2011
ISSN: 1557-4571
DOI: 10.3923/ajft.2011.661.673