Temperature induced biochemical changes and antioxidant activity in mature avocado (persea americana Mill.) fruit during storage

The present study was carried out to determine the effect of different storage temperatures (5oC, 9oC, 12oC and room temperature (26-32oC) on biochemical and antioxidant properties of two avocado accessions (CHES-HA-I/I and CHES-HA-VII/I). The result showed that titratable acidity, total soluble solids, and protein content decreased, while, fat content increased with the advancement of storage. The higher antioxidant activity was recorded in fruits stored at 9oC in both the accessions. At 5oC, fruits exhibited signs of chilling injury and lower antioxidant activity. Significantly higher phenolic content was found in fruits stored at room temperature. It was observed that both antioxidants and total phenolic content of avocado fruits increased irrespective of storage temperatures. It is, therefore, concluded that unlike other tropical fruits, as the ripening progressed, avocado fruits exhibited major change in biochemical and antioxidant activity.