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) an...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Estadual de Londrina
2014-06-01
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| Series: | Semina: Ciências Agrárias |
| Subjects: | |
| Online Access: | http://www.uel.br/revistas/uel/index.php/semagrarias/editor/submission/15257 |