Post-harvest avocado performance, cultivar “Fuerte”, treated with resveratrol

Abstract

Resveratrol is an antioxidant compound that has the action to inhibit the occurrence of decay and the nutritional and sensory loss of the fruit, particularly avocado, which has a very rapid ripening after harvesting especially when stored at room temperature. Thus, this study aims to evaluate the best resveratrol dosage in extending the life of avocados variety ”Fuerte”. The fruits were immersed for 10 sec in the following concentrations of resveratrol: 0.0; 1,000, 2,500, 3,500 and 4,500 mg L^-1, with subsequent storage at room temperature for a period of 16 days. Every four days, the fruits were analyzed for the following variables: loss of weight, firmness, soluble solids, titratable acidity, pH, peel color, respiratory rate and occurrence of rottenness. The experimental design was factorial DIC with five repetitions. With the exception of firmness and pH, the use of resveratrol showed statistical association for all variables. Regardless of the dosage used, the use of resveratrol secured a greater conservation of avocados “Fuerte” up to four days when compared to the control. Dosages of 3,500 and 4,500 mg L^-1 provided the maintenance of the physical and chemical characteristics.