naa a22 4500 510724213 CHVBK 20180411082929.0 cr unu---uuuuu 180411e20130101xx s 000 0 eng 10.1007/s11947-011-0747-8 doi (NATIONALLICENCE)springer-10.1007/s11947-011-0747-8 Oxidative/Fermentative Behavior in the Flesh of "Hass” Avocado Fruits Under Natural and Controlled Atmosphere Conditions [Elektronische Daten] [Salvador Valle-Guadarrama, Mercedes Morales-Cabrera, Cecilia Peña-Valdivia, Beatriz Mora-Rodríguez, Irán Alia-Tejacal, Joel Corrales-García, Adalberto Gómez-Cruz] Fermentation should be avoided when fruits and vegetables are handled through modified/controlled atmosphere (MA/CA) systems in postharvest. In several fruits, fermentation has been detected after remaining in environments with nonlimited O2 and this can be a cause of confusion when assessing whether an MA/CA technique was correctly applied. In this work, gradients of physiological variables were evaluated in tissue of "Hass” avocado fruits of different maturity stages in postharvest to explain the effect of changing O2 concentration in the external environment on the internal oxidative/fermentative metabolic behavior. Storage during 16days was conducted where fruits were maintained in conditions of natural air (NA; 20.95% O2, 79% relative humidity) at 20°C, and their oxidative/fermentative behavior was compared with that of other fruits exposed to CA through a humidified mixture with 5.3% O2 at the same temperature for 24h. Differences in O2 concentration, pH, acidity, and accumulation of acetaldehyde and ethanol were identified after evaluating four tissue sections taken from different depths of the equatorial region of fruits. Internal O2 concentration diminished with tissue depth, remaining above tolerance in all sections of fruits of the NA treatment, but not in fruits exposed to CA where there were sections with O2 concentration lower than the limit. It was verified that fermentative activity can develop in both anaerobic and aerobic conditions in response to low O2 concentration and pH, the latter being able to evaluate the effect of external O2 concentration on fruit fermentative behavior. Springer Science+Business Media, LLC, 2011 Avocado nationallicence Postharvest nationallicence Fermentation nationallicence Controlled atmosphere nationallicence Respiration nationallicence Valle-Guadarrama Salvador Departamento de Ingeniería Agroindustrial, Universidad Autónoma Chapingo, Carretera Mexico-Texcoco, km 38.5, 56230, Chapingo, Mexico, Mexico aut Morales-Cabrera Mercedes Departamento de Ingeniería Agroindustrial, Universidad Autónoma Chapingo, Carretera Mexico-Texcoco, km 38.5, 56230, Chapingo, Mexico, Mexico aut Peña-Valdivia Cecilia Botánica, Colegio de Posgraduados, Campus Montecillo, Carretera Mexico-Texcoco, km 36.5, 56230, Montecillo, Mexico, Mexico aut Mora-Rodríguez Beatriz Departamento de Ingeniería Agroindustrial, Universidad Autónoma Chapingo, Carretera Mexico-Texcoco, km 38.5, 56230, Chapingo, Mexico, Mexico aut Alia-Tejacal Irán Facultad de Ciencias Agropecuarias, Universidad Autónoma del Estado de Morelos, Avenida Universidad 1001, Chamilpa, 62209, Cuernavaca, Morelos, Mexico aut Corrales-García Joel Departamento de Ingeniería Agroindustrial, Universidad Autónoma Chapingo, Carretera Mexico-Texcoco, km 38.5, 56230, Chapingo, Mexico, Mexico aut Gómez-Cruz Adalberto Departamento de Ingeniería Agroindustrial, Universidad Autónoma Chapingo, Carretera Mexico-Texcoco, km 38.5, 56230, Chapingo, Mexico, Mexico aut Food and Bioprocess Technology Springer-Verlag 6/1(2013-01-01), 272-282 1935-5130 6:1<272 2013 6 11947 https://doi.org/10.1007/s11947-011-0747-8 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-011-0747-8 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Valle-Guadarrama Salvador Departamento de Ingeniería Agroindustrial, Universidad Autónoma Chapingo, Carretera Mexico-Texcoco, km 38.5, 56230, Chapingo, Mexico, Mexico aut NATIONALLICENCE 700 1- Morales-Cabrera Mercedes Departamento de Ingeniería Agroindustrial, Universidad Autónoma Chapingo, Carretera Mexico-Texcoco, km 38.5, 56230, Chapingo, Mexico, Mexico aut NATIONALLICENCE 700 1- Peña-Valdivia Cecilia Botánica, Colegio de Posgraduados, Campus Montecillo, Carretera Mexico-Texcoco, km 36.5, 56230, Montecillo, Mexico, Mexico aut NATIONALLICENCE 700 1- Mora-Rodríguez Beatriz Departamento de Ingeniería Agroindustrial, Universidad Autónoma Chapingo, Carretera Mexico-Texcoco, km 38.5, 56230, Chapingo, Mexico, Mexico aut NATIONALLICENCE 700 1- Alia-Tejacal Irán Facultad de Ciencias Agropecuarias, Universidad Autónoma del Estado de Morelos, Avenida Universidad 1001, Chamilpa, 62209, Cuernavaca, Morelos, Mexico aut NATIONALLICENCE 700 1- Corrales-García Joel Departamento de Ingeniería Agroindustrial, Universidad Autónoma Chapingo, Carretera Mexico-Texcoco, km 38.5, 56230, Chapingo, Mexico, Mexico aut NATIONALLICENCE 700 1- Gómez-Cruz Adalberto Departamento de Ingeniería Agroindustrial, Universidad Autónoma Chapingo, Carretera Mexico-Texcoco, km 38.5, 56230, Chapingo, Mexico, Mexico aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/1(2013-01-01), 272-282 1935-5130 6:1<272 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer