Abstract
Introduction: The rapid ripening of minimally processed avocado (Persea americana) reduces its shelf life and limits its commercialization. Edible coatings based on agro-industrial by-products represent an innovative strategy to preserve fruit quality. Objectives: To evaluate the effect of an edible coating made from banana peel flour (Musa paradisiaca) and mandarin lemon essential oil (Citrus x limonia) on the physicochemical, microbiological, and organoleptic characteristics of minimally processed avocado during storage. Material and Methods: A Completely Randomized Bifactorial Design (CRD) was applied with three replications, evaluating two concentrations of banana peel flour (8% and 10%) and two of mandarin lemon essential oil (0.5% and 1%). Physicochemical variables (pH, weight loss, titratable acidity, soluble solids, maturity index, and texture), microbiological variables (molds and yeasts), and organoleptic attributes (odor, color, taste, and general appearance) were analyzed over 16 days of storage at 4°C, with measurements every 4 days. Results: Treatments with higher concentrations of banana peel flour and mandarin lemon essential oil (10% and 1%, respectively) significantly reduced weight loss, decreased mold and yeast growth, and delayed ripening compared to the control (p<0.05). However, sensory analysis indicated a preference for the control treatment in terms of odor, color, and taste. Discussion: Discussion: The combination of banana peel flour and mandarin lemon essential oil had a positive effect on avocado preservation, improving microbiological stability and reducing deterioration. However, the coating altered some organoleptic properties. Conclusions: The developed coating extended the shelf life of minimally processed avocado, demonstrating its potential as a sustainable alternative for fresh fruit preservation.
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Claims 7
Claim · model-written summary
The coating significantly reduced weight loss.
- Taxon
- avocado
Persea americanae1 - Treatment
- higher concentrations of banana peel flour and mandarin lemon essential oil (10% and 1%, respectively)e0
- Outcome
- weight losse0
- Direction
- reducede0
- Comparator
- the controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Treatments with higher concentrations of banana peel flour and mandarin lemon essential oil (10% and 1%, respectively) significantly reduced weight loss, decreased mold and yeast growth, and delayed ripening compared to the control (p<0.05).”
e1“minimally processed avocado (Persea americana)”
Claim · model-written summary
The coating significantly decreased mold and yeast growth.
- Taxon
- avocadoPersea americanae1
- Treatment
- higher concentrations of banana peel flour and mandarin lemon essential oil (10% and 1%, respectively)e0
- Outcome
- mold and yeast growthe0
- Direction
- decreasede0
- Comparator
- the controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Treatments with higher concentrations of banana peel flour and mandarin lemon essential oil (10% and 1%, respectively) significantly reduced weight loss, decreased mold and yeast growth, and delayed ripening compared to the control (p<0.05).”
e1“minimally processed avocado (Persea americana)”
Claim · model-written summary
The coating significantly delayed ripening.
- Taxon
- avocadoPersea americanae1
- Treatment
- higher concentrations of banana peel flour and mandarin lemon essential oil (10% and 1%, respectively)e0
- Outcome
- ripeninge0
- Direction
- delayede0
- Comparator
- the controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Treatments with higher concentrations of banana peel flour and mandarin lemon essential oil (10% and 1%, respectively) significantly reduced weight loss, decreased mold and yeast growth, and delayed ripening compared to the control (p<0.05).”
e1“minimally processed avocado (Persea americana)”
Claim · model-written summary
The coating improved microbiological stability.
- Taxon
- avocadoPersea americanae0
- Treatment
- combination of banana peel flour and mandarin lemon essential oile0
- Outcome
- microbiological stabilitye0
- Direction
- improvinge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The combination of banana peel flour and mandarin lemon essential oil had a positive effect on avocado preservation, improving microbiological stability and reducing deterioration.”
Claim · model-written summary
The coating reduced deterioration.
- Taxon
- avocadoPersea americanae0
- Treatment
- combination of banana peel flour and mandarin lemon essential oile0
- Outcome
- deterioratione0
- Direction
- reducinge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The combination of banana peel flour and mandarin lemon essential oil had a positive effect on avocado preservation, improving microbiological stability and reducing deterioration.”
Claim · model-written summary
The coating altered organoleptic properties.
- Taxon
- avocadoPersea americanae1
- Treatment
- the coatinge0
- Outcome
- organoleptic propertiese0
- Direction
- alterede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the coating altered some organoleptic properties.”
e1“avocado preservation”
Claim · model-written summary
The coating extended shelf life of minimally processed avocado.
- Taxon
- avocadoPersea americanae0
- Treatment
- developed coatinge0
- Outcome
- shelf lifee0
- Direction
- extendede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The developed coating extended the shelf life of minimally processed avocado”
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See all 6 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.