Enhancing hass avocado preservation: Combination of modified atmosphere packaging and cinnamaldehyde-based active systems

Résumé fourni par la source

'Hass' avocado (Persea americana Mill.) is globally renowned for its sensory traits and nutritional value, particularly its unsaturated fats. Due to its perishable nature, refrigerated storage (4 °C) and air transport are typically required for international trade, which increases energy consumption and logistical complexity, ultimately contributing to a higher carbon footprint. This work evaluates preservation strategies at 10 °C, combining a passively modified atmosphere packaging (MAP) system with cinnamaldehyde-based active packaging (CA). Four treatments were applied: open trays (T1); a MAP system without CA (T2), and MAP-CA systems, incorporating varying amounts of CA (T3 and T4). Over 42 days, all MAP treatments (T2-T4) significantly reduced weight loss compared to T1, with MAP-CA (T3 and T4) maintaining higher moisture levels and better preserving fat content and profile. However, since MAP promoted internal moisture condensation, MAP alone caused earlier fungal appearance compared to MAP-CA. Analyses of headspace gas composition, colorimetry, and texture validated the role of CA released in retarding spoilage. The MAP-CA system with the higher CA concentration (T4) extended shelf life by at least 12 days (∼50 %) compared to MAP alone. This study presents a detailed analysis of the quality decay patterns of Hass avocado at 10 °C under different packaging approaches and demonstrates the potential of MAP-CA systems as an efficient solution for preservation as fresh produce that could be easily adopted by current supply chains, especially for international trade.

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