R. F. GOMEZand R. P.

BATES
Department of Food Science, University of Florida, Gainesville, Florida 32601

STORAGE DETERIORATION OF FREEZE-DRIED AVOCADO PUREE AND GUACAMOLE

SUMMARY-The effect of storage temperature, time and atmosphere on the chemical and organo- puree immediately after pureeing (Bates, 1968).
leptic characteristics of freeze-dried avocado puree and guacamole was studied using Waldin, Lula The guacamole formulation consisted of
and Booth-8 varieties of avocado. Oxidation rates were slower at 21’C than at 38’% storage and thoroughly mixing 8 parts of comminuted
nitrorpn atmospheres reduced the peroxide formation. Significant differences existed in oxidation onions, 4 parts of lime juice, 1.5 parts of salt
rates between avocado varieties and also between guacamole and avocado puree in some instances. and 0.15 parts of oregano per 100 parts of avo-
A logarithmic relationship was found between peroxide values and storage time in air. Guacamole cado puree containing sodium bisulfite and
ascorbic acid at the concentrations previously
made with Lula avocados was unacceptable after 3 weeks of storage in air at 38’C. Samples stored
mentioned.
in nitrogen at 38oC ware unacceptable at the end of 7 weeks. Samples stored in air at 21°C were
acceptable after 12 weeks and those stored in nitrogen at 2leCafter 15 weeks. A commercial BHA
Freeze-drying, packaging and storage
antioxidant reduced the oxidation rate of Lula puree but did not increase shelf life in air storage at The puree and guacamole were spread 1/i-in.
38% Peroxide values were of no use in predicting acceptability, since organoleptic deterioration thick on stainless steel trays, frozen at -lS°C
could occur without any peroxide increese.
and freeze dried at a shelf temperature of 38OC
for 24 hr.
containing 200 ppm of butylated hy- The resulting freeze-dried guacamole and
INTRODUCTION puree (moisture content 2-2.5%) were each di-
droxyanisole (BHA) and butylated hy-
SINCE 1915, various workers have at- vided, approximately 20 g for chemical analysis
droxytoluene (BHT) packaged in air re- and 100 g for tasting. These were then imme
tempted to produce a stable avocado mained acceptable for 30 days (Deobald
product using such approaches as pasteur- diately packaged in tin cans in air or in nitro-
et al., 1964). Addition of 100 ppm of gen.
ization, oil extraction, mixing with either citric acid extended this period to 120 Air packing was performed by breaking the
mayonnaise or salad dressing and dehy- days. However, partial exclusion of oxy- vacuum in the freeze-dryer with nitrogen, pack-
dration (Cruess et al., 1951). gen with nitrogen gas was the most effec- ing the samples in the cans and sealing them in
Latin Americans traditionally prepare tive method of extending shelf life. the open atmosphere. The nitrogen pack was
avocados for domestic use in the form of obtained by breaking the vacuum in the freeze-
In view of the above evidence, the pur-
“guacamole,” a mixture of mashed avoca- dryer with nitrogen gas and packing and sealing
pose of the present investigation was to the puree and guacamole in tin cans. A 2-mm
dos, lime juice, salt and other ingredients,
determine the effect of storage tempera- pinhole was punched on the top lid of the
depending on regional customs. In recent
ture, headspace atmosphere, antioxidants sealed cans, which were then subjected to a
years experimenters have developed differ- and avocado variety on the acceptability
ent formulations of guacamole for com- vacuum of at least 100 p of Hg in the freeze-
of freeze-dried puree and guacamole. dryer. The vacuum was slowly broken with ni-
mercial purposes (McCollock et al., 195 1; trogen gas and the cans sealed within 30 set
Stephens et al., 1957). At the present with a piece of plastic tape over the hole. In
time, the Calavo Growers of California EXPERIMENTAL previous studies it was observed that oxygen
are marketing a frozen guacamole. When pressuresbelow 1 mm were obtained and main-
AVOCADOS of 3 different varieties (Waldin, tained by this method.
kept frozen, the flavor and texture of this Booth 8 and LuIa) obtained from the Dade
product is retained for more than 1 year The sealed cans were stored at 21 and 38OC
County area of South Florida were stored at and analyzed periodically for peroxide values,
(Urbanek, 1966). 21°C until soft-ripe.
Siddappa et al. (1965) reported the organoleptic characteristics and headspace gas.
Avocado puree was prepared by passing the Some nitrogen-sealed cans were stored at
preservation of avocado pulp by freeze peeled, quartered and trimmed flesh through a - 1 O°C as controls for organoleptic evaluations.
dehydration. He found the threshold stainless steel screw expeller fitted with a
0.062~in. screen. To prevent subsequent en- Antioxidant effect
humidity for spoilage to be 32%, corre-
sponding to an equilibrium moisture con- zymic browning, .03% of sodium bisulfite and 1 kg of Lula avocado puree containing
tent of 5.8% in the powder. The equilib- .l% of ascorbic acid were added to the avocado 0.075% BHA was freeze dried at 38’C along
rium relative humidity at 37’C for a
powder with a moisture content of 4-S%
could be conveniently established at
20-30%.
“01.6
Lime (1969a) reported that freshly
prepared and reconstituted freeze-dried
guacamole had a good flavor, but stored
samples exposed to atmospheric oxygen
develop off-flavors suspected of being the
result of oxidative rancidity. The shelf
life of avocado salad was extended con-
siderably by exclusion of atmospheric g------~----_--I-------.
D
m
N,TROGEN 36’c
0
oxygen. Deteriorative changes in lipids &c .4
and carotene components of stored, fi _---
___--- z NITROGEN 2.P C
i.2 j+-------‘y
freeze-dried guacamole were also fol-
(3 - ,rINTIAL VALUE
lowed (Lime, 1969b). 9 *
I 2 3 4 5 6 7 6 9 IO II 12
In other dehydrated food systems STORAGE TIMEiWEEKS) OR Xi
oxidative rancidity may be minimized by
packaging in an atmosphere of inert gas, Fig. l-Data and regression lines of peroxide values on storage time of
such as nitrogen or addition of commer- guacamole made with Lula avocados, stored in air and nitrogen at 38
cial antioxidants. Sweet potato flakes and 2 1°C.

472-JOURNAL OF FOOD SCIENCE-Volume 35 (1970)

 DETERIORATION OF AVOCADO PUREE AND GUACAMOLE-473

Table l-Comparisons of regression coefficients of peroxide value Table I-Comparisons of regression coeffi-
increases obtained with air storage at 38and 21OC. cients of peroxide value increases obtained with
Product Variety Regression coefficients air storage of puree and guacamole.
Storage Regression coeffkients
- 38O 21°
temp (“C) Variety Puree Guacamole
Puree
WakIin 0.1310 0.0686* 38
Booth 8 0.1172 0.0369* Waldin 0.1310 0.0810*
LUla 0.1072 0.0284* Booth 8 0.1172 0.1090
Lula 0.1072 0.0733*
Guacamole
Waklin 0.0810 0.05 15* 21
Booth 0.1090 0.0380* Waldin 0.0686 0.0515*
LuIa 0.0733 0.029 1* Booth 0.0369 0.0380
*Significant difference at 0.05 level. Lukl 0.0284 0.029 1
*Significant difference at 0.05 level.

with 1 kg control puree. The freezedried mate- To determine the effect of freezing, freeze panel. If the expert judges deemed the samples
rial was packaged in tin cans in air. drying and storage, hedonic ratings and triangle extremely unpalatable, they were not presented
The batches were divided equally and dis- tests were conducted at the same time,on the to the taste panel, in order not to create nega-
tributed between 2 incubators set at 38OC. reconstituted product (tap-water added to tive attitudes towards the product.
Each week for 9 weeks 1 can of puree with restore original moisture content). 6 or 7 tasters
BHA and 1 without, from each of the 2 incuba- constituted the taste panel. 3 samples were pre- RESULTS & DISCUSSION
tors, were analyzed for peroxide value and orga- sented randomly, of which 2 were the same; Chemical evaluations
noleptic qualities by 2 expert judges. either the like pair or the odd sample was al-
ways a control (nitrogen pack stored at All the avocado varieties studied fol-
Methods of evaluation lowed similar trends with some variations.
-1OOC).
Chemical. The method for determination of The tasters were asked to pick the odd sam- Figure 1 shows the typical relationship
peroxide values was essentially that of Rock- ple and rate all 3 on the basis of flavor. This between peroxide values and storage
wood et al. (1947). 5 g of freezedried sample procedure was repeated twice, to obtain reph- time. Although these curves are for guaca-
were comminuted with 80 ml of chloroform and cation on the ratings. 2 equivalent cans for each mole made with Lula avocados, they
filtered through No. 1 Whatman filter paper. 1 condition were analyzed at every tasting ses-
ml of the filtrate was pipetted into a drying depict the general trend followed by the
sion. Analyses of variance were conducted on
dish, the chloroform was evaporated and the the hedonic rating. The number of correct de- 3 other varieties, not only for guacamole
dishes weighed to determine oil content. This cisions was tabulated and significance checked but also for puree. This is consistent with
oil content was used for the calculations of per- (Kramer and Twigg, 1962). the report of Lime (1969a); he reported
oxide values. To 25 ml of the chloroform fil- In the event of a correct decision, the Iike an increase in peroxide value with increas-
trate, 1 ml of saturated potassium iodide solu- pair obtained a single hedonic value. In the ing storage time depending on the storage
tion and 37 ml of glacial acetic acid were event of a wrong decision, that hedonic rating temperature and package atmosphere.
added. The solution was swirled for 1 min and given to the missmatched duplicate was ig- Air-packed samples oxidized more rapidly
60 ml of distilled water added. The solution nored. Thus, values corresponding to the actual than nitrogen-packed samples and the
was titrated in reduced light with standardized odd sample and duplicate (chosen as odd) were
0.1 N sodium thiosulfate using 1 ml of 1% higher the temperature the faster the
recorded. oxidation rate.
starch solution as the indicator. AU samples were refrigerated and served at
Prior to opening the cans, the oxygen con- A logarithmic relationship between
about 10°C. A red light was used in the tasting
tent was measured by means of a Beckman booth to mask possible color differences. The peroxide values and storage time was
headspace sampler. The precision of the instru- tasters, supplied with rinse water, were allowed found in the air packs. However, when a
ment was not sufficient to detect changes in to taste the samples until they arrived at a de- combination of unsaturated fatty acids
oxygen pressure during storage but served as a cision. All samples were judged by 2 expert and other reactive substances, such as
check of leakage into the nitrogen packs. judges before presenting them to the taste natural antioxidants, are present in a food
Organoleptic. Only guacamole made with
LuIa avocados was analyzed for organoleptic
characteristics. In preliminary experiments it
was observed that the puree had a bland taste
which was not agreeable to most of the tasters,
and guacamole made with Waldin and Booth 8 Table $-Sensory evaluation data of frozen and freeze-dried guaw-
avocados developed a bitter off-flavor upon mole made with Lula avocados.
freeze drying. Hedonic rating
Triangle test
n=24trials Analysis of variance
Correct
decisions = 14*** Source d.f. M.S. F rat10
Table d--Comparisons of regression coefficients of peroxide value Tasters (T) 5 13.02 17.6**
increases obtained with air storage of puree and guacamole. made with Samples (S) 1 0.52 0.7
bValdin, Booth 8 and Lula avocados. Interaction (T X S) 5 0.10 0.14
Storage Regression coefficients Error 36 0.74
Product temp (“C) WaIdin Booth 8 Lula Total 47
Puree 38 0.1310 0.1 172a 0.1072a
21 0.0686 0.0369 0.0284
Mean ratings
Guacamole 38 0 0810b*c O.lWOb 0.0733= Frozen = 6.50
21 0:os 15 0.0380 0.029 1 Freeze-dried = 6.27
‘Values with same letter are not significantly different at 0.05 1eveL **Significant at 0.01 level.
 474-JOURNAL OF FOOD SCIENCE-Volume 35 (1970)

Table 5-Sensory evaluations and peroxide values of freeze-dried guacamole made with Lula guacamole packs. Booth 8 and Lula pu-
avocados and stored in air and nitrogen at 38% rees also yielded different oxidation rates,
Atmosphere but not the respective guacamoles at
storage Triangle Hedonic 38°C.
time Peroxide Correct Mean ratings Ratings It soon became obvious that packaging
(weeks) Replicate value Trials decisions Sample Control Difference in a nitrogen atmosphere greatly reduced
1 (Air) 1 4.6 14 10** the formation of peroxides, to the extent
5.9 5.9 0.0
1 (Air) of keeping the peroxide relatively con-
2 4.7 14 13** 6.1 6.5 0.4
2 (Air) 1 5.3 14 stant over the time periods studied. Even
9* 4.6 6.8 2.2+
2 (Air) in the nitrogen storage, low temperature
2 5.6 14 8 5.5 6.2 0.7
3 (Nitrogen) played an important role in reducing the
1 3.4 12 8* 5.6 6.3 0.7
formation of peroxide; for example, in
3 (Nitrogen) 2 3.6 12 6 5.5 5.7 0.2
the case of guacamole prepared with Lula
4 (Nitrogen) 1 3.5 12 12** 5.4 6.3 0.9*
avocados (Figure 1). Peroxide values in-
4 (Nitrogen) 2 3.4 12 8* 5.2 5.8 0.6*
creased at a faster rate during the first
5 (Nitrogen) 1 3.1 12 6 5.8 5.7 0.1
week of storage. However, this increase is
5 (Nitrogen) 2 3.4 12 7 6.3 6.2 0.1
magnified by the logarithmic scale of
7 (Nitrogen) 1 3.2 12 10** 4.1 6.8 2.7*
Figure 1.
7 (Nitrogen) 2 3.4 12 9** 5.7 6.3 0.6
It has been reported (Lime, 1969b)
*Significant at 0.05 level. that peroxide values of guacamole stored
**Significant at 0.01 level. in air at 68 and 40’F were higher than at
lOOoF. Carotene was present in highest
concentrations in the guacamole stored at
low temperatures, and it reportedly had a
system, the oxidation rate depends on a storage but not at 21°C. In all cases sparing effect on the oxidation of the
complex interaction of factors. The loga- where a difference existed, it was found unsaturated fatty acids. This effect was
rithmic relationship observed between that puree had the faster rate of oxida- not observed in the experiment reported
peroxide formation and time in the air tion. Since lime juice is added to the here, probably due to the short duration
packs merely indicates a first-order over- avocado puree in producing guacamole, of the storage period.
all reaction rate, but does not delineate the citric and ascorbic acid present may Organoleptic evaluations
the individual reactions involved. act as antioxidants. Therefore, the fact
The regression coefficients or slopes that peroxide values increased less rapidly A significant difference at the 1% level
obtained for the air packs at 38’C were in guacamole than in puree may be between frozen guacamole and guacamole
attributed to the added acid in the freshly freeze dried at 38’C, made with
always significantly higher than those
slopes obtained at 21°C (Table 1). As in former. It should also be kept in mind Lula avocados, was found as evidence by
that pure ascorbic acid was added to both the triangle test. However, the hedonic
most chemical reactions, the higher, the
puree and guacamole to prevent browning ratings indicated no preference between
temperature, the higher the rate. If the
upon rehydration. Perhaps the lower pH treatments (Table 4).
regression coefficients of puree and
The results of storage in the air and
guacamole stored in air at 38 and 21’C of guacamole might have also influenced
the rates of oxidation (puree, pH 6.6; nitrogen packs held at 38OC are shown in
are compared (Table 2), it can be seen
guacamole, pH 5.1); however, at the Table 5. After 3 weeks of storage, the
that when the mixes were prepared with
samples were deemed extremely distaste-
Waldin avocados, the puree exhibited low-moisture contents encountered in
ful by 2 expert judges. The peroxide
higher rates of oxidation than guacamole, these products, the influence of pH may
have been minimal. values at that time were found to be 6.1
at both storage temperatures. On the
and 6.4. In contrast, 7 weeks elapsed
other hand, when the mixes were pre- When the 3 varieties of avocados used
before the nitrogen packs stored at 38OC
pared with Booth 8 avocados both oxida- were compared (Table 3), a significant
were deemed unacceptable with peroxide
tion rates were very similar. When Lula difference between the peroxide forma-
values of 3.2 and 3.4 (Table 5). Shelf life
avocados were used, a difference between tion rate at 21°C was found between
of the air packs was increased to over 12
puree and guacamole was found at 38OC Waldin and Booth 8 for both puree and
weeks by storage at 21°C (Table 6).
Because of sample limitations, only 1 can
of Lula guacamole was stored in nitrogen
at 21°C and submitted to a taste panel
Table 6--Sensory evaluation and peroxide values of freeze-dried guacamole made with Lula after 15 weeks of storage. Out of 12
avocados and stored in air at 2 1 ‘C. trials, only 6 correct decisions were re-
corded, not enough to indicate a signifi-
Storage Triangle Hedonic cant difference. The sample received a
time Peroxide Correct Mean ratings Ratings
mean rating of 6.8 and the control 6.5 or
(weeks) Replicate value Trials decisions Sample Control
-~ Difference no significant difference (F 12 5 = 0.32). Its
3 1 4.2 14 5 6.2 6.8 0.6 peroxide value was 7.8.
3 2 4.4 14 7 6.0 6.9 0.9 These results indicate that temper-
5 1 4.8 12 5 5.9 6.1 0.2 ature was the most important factor
5 2 4.7 12 10** 6.4 6.0 0.4 involved in deterioration of the guaca-
7 1 5.3 12 7 5.9 6.8 0.91 mole. Reduction of the storage tempera-
7 2 5.5 12 11** 5.9 7.2 1.3* ture from 38 to 21°C increased the
10 1 7.1 12 6 5.8 6.5 0.7 period of acceptability more than did the
10 2 6.9 12 9** 5.3 6.1 0.8* headspace substitution of oxygen with
12 1 1.1 12 4 6.1 6.6 0.5 nitrogen at 38OC. In the\nitrogen packs
12 2 7.9 12 4 6.6 6.8 0.2 stored at 38OC the peroxide values did
*Significant at 0.05 level. not increase beyond 3.7; however, sam-
**Significant at 0.01 level. ples tasted were still deemed unaccept-
 DETERIORATION OF AVOCADO PUREE AND GUACAMOLE-475

I little assistance in predicting the organo- Reduction in weight due to freeze

LOG PEROXIDEVALUE(MEQ2/KGFATkMY* leptic acceptability of freeze-dried guaca-
I .4 mole or avocado puree.
t of a useful convenience product. How-
Effect of 0.075% BHA on peroxide values
and shelf life
1.2-
Although BHA reduced the rate of
. peroxide formation, both samples of
. puree were deemed organoleptically un-
LO-
acceptable after 3 weeks in air at 38OC
/ (Fig. 2). Therefore, since peroxide values
drying would facilitate and economize
shipping and unrefrigerated distribution
ever, to obtain a significant extension in
shelf life, the storage temperature has to
be kept below 21°C, since storage at
38OC (a temperature not uncommon in
tropical areas) is detrimental to freeze-
dried guacamole, regardless of packaging

J
WITHOUT ANTIOXIOANT atmosphere.
. . Y’; 0.360 rQlO5 xi
were repressed but shelf life was not
a- increased, it can be concluded that fac- REFERENCES
1=1,....9
. tors in addition to lipid oxidation are Bates, R.P. 1968. The retardation of enzymatic
involved in the deterioration of avocado browning in avocado puree and guacamole.
.6- Proc. FIa. State Hart. Sot. 81: 230.
puree and guacamole. Cruess. W.V., Gibson, A. and Brekke, J. 1951.
Avocado products experiments. Canner 112
/+ (2): 11; (3): 14.
CONCLUSIONS Deobald, H.H., McLemore. A.. Bertoniere, N.R.
0 vc= 0.348 to.029 xi and Martinez, J.A. 1964. The effect of anti-
i=l,... .9 oxidants and syneaists on the stability of
0 FREEZE-DRIED guacamole was distin- precooked dehydrated sweetpotato flakes.
guished from frozen guacamole by the Food Technol. 18: 1910.
tasters, but was equally acceptable. Kramer. A. and Twig& B.A. 1962. Taste Test-
ing. In “Fundamentals of Quality Control
High temperature was more detri- for the Food Industry,” AVI PubIishing
mental to shelf life than an air atmos- Company, Westport. Cone
Lime. B.J. 1969a. Preparation and storage stud-
I 3 5 7 9 phere. ies of freeze-dried avocado salad. Food
STORAGE TIME (WEEKS) OR Xi Peroxide values decreased with storage Technol. 23: 317.
Lime, B.J. 196913. Autoxidation of fatty acid
temperature and were minimized when lipids and carotene of freeze-dried avocado
Fig. Z-Regression lines of peroxide values on samples were packed in nitrogen. salad. Food Tcchnol. 23: 569.
storage time of puree, made with Lula avo- BHA at 0.075% reduced the rate of McCoIIock. R.J., Nieken, B.W. and Beavens.
E.A. 1951. A new frozen avocado product.
cados, with and without 0.075% BHA and oxidation of avocado puree significantly U.S. Bur. Agr. and Indus. Chem. AIC 305.
stored in air at 3B’C. but did not increase its shelf life. Rockwood, B.N.. Ramsbottom. J.A. and
Mehlenbacher. V.C. 1947. Preparation of
Avocado puree oxidized more rapidly animal tie fats for determination of per-
than guacamole or at an equal rate. oxides and free fatty acids. Anal Chem. 19:
Peroxide values are of little use in 853.
Siddappa, G.S., Sastry. L.V.L. and Nan, K.G.
predicting the acceptability of avocado 1965. Preservation of avocado pulp. Res.
able at the end of 7 weeks (Table 5). In puree and guacamole. Ind. 10 (10): 295.
Steohens. T.S.. Lime. B-J. and Griffiths. F.P.
contrast, the peroxide values of the sam- Lipid oxidation does not appear to be i957.‘Prep&tion bf a frozen avocado mix-
ples stored for 12 weeks in oxygen at the only deteriorative mechanism in- ture for guacamole. J. Rio Grande Valley
Hort. Sot. 11: 82.
21°C increased almost to 8.0, but they volved. Urban&, J. 1966. Delicate avocado yiekIs to
were still rated almost as high as the Varietal differences detected in the liquid nitrogen freezing process. Canner
control samples (Table 6). This is indica- oxidation rate were not consistent. How- Packer 135 (5): 31.
Ms. received 12/30/69; revised 4/20/70; ac-
tive that factors besides oxygen tension ever, Lula variety retained better flavor cepted 4121170.
influenced the rate of product deteriora- upon freeze-drying than either Booth 8 or Journal Series No. 3513, Florida Agrim&
tion. Peroxide values thus would be of Waldin. tural Experiment Station.