Effect of hydrothermally ‘Hass” avocado about antioxidant capacity, total phenolic content and coloration

This study aimed to determine the antioxidant activity, total phenolic compounds and color in avocado ‘Hass’ hydrothermally treated. The fruits were hydrothermally treated at 45oC for 5, 10, 15 and 20 min. After treatment, fruit were stored at room temperature (21±1ºC and 70±5% relative humidity) a...

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Bibliographic Details
Main Authors: Maria Augusta Tremocoldi, Érica Regina Daiuto, Severino Matias de Alencar, Rogério Lopes Vieites
Format: Article
Language:English
Published: Universidade Estadual de Londrina 2014-06-01
Series:Semina: Ciências Agrárias
Subjects:
Online Access:http://www.uel.br/revistas/uel/index.php/semagrarias/editor/submission/15257