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A process to prevent browning of frozen avocado halves and chunks

Article · January 2005

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 A process to prevent browning of
frozen avocado halves and chunks
J P Bower and M T Dennison

Horticultural Science, University of KwaZulu-Natal

Private Bag X01, Scottsville 3209, South Africa
E-mail: [email protected]
ABSTRACT
The successful processing of avocado fruit for frozen products such as halves and chunks, relies on the prevention of fruit
browning, as well as the maintenance of taste. Previous work showed that browning could be prevented by the use of anti-
oxidants such as ascorbic acid, but at the concentrations required, product taste was adversely affected. In order to overcome
these problems, a heat treatment was developed. After fruit had been ripened to the correct softness, cleaned externally with a
microbial disinfectant, peeled and sliced, fruit was dipped into boiling water for sufficient time to inactivate the browning enzyme
polyphenol oxidase (PPO), as well as leach phenolics from the cut surface of the fruit.
The latter prevents enhanced flavour and bitterness associated with storage of frozen avocado. Thereafter, fruit was rapidly
frozen in liquid nitrogen, packed and stored. On defrosting, the treatment was shown to be highly effective, in that fruit browning
did not occur for a number of hours after defrosting.

INTRODUCTION
A successful frozen avocado product will have to exhibit certain
characteristics. Amongst the most important, will be a lack of
product browning after defrosting, and an acceptable taste. Taste
will include the lack of any off tastes, as a result of cell destruc-
tion, microbial activity or the treatments imposed to prevent
browning. In addition, the product should have the correct con-
sistency (softness) after defrosting.
Other commercial frozen avocado products are available, but
in order to prevent browning due to the presence of the brown-
ing enzyme polyphenol oxidase (PPO) (Kahn, 1997), which is
released into the cell cytoplasm and comes into contact with the
phenolic substrate (Vauhan & Duke, 1984) due to cell damage on
the cut edges of the fruit, high concentrations of anti-oxidants are
used (Kahn, 1977). This clearly affects taste of these products.
Considerable progress has been made during the past few
years (Bower & Dennison, 2003; 2004) in achieving potential
production of an acceptable product. The objectives of the project
were to produce a product in which:
• fruit taste and texture is maintained as far as possible and is
acceptable to the consumer; Figure 1. Testing for softness before processing.
• there should be no taste of anti-oxidants and if possible none
should be used; After fruit is deemed to be of correct softness, surface sanitization
• the product should have good visual appeal; was done with a sanitizing agent (Tarter & Singh, 1994) so as to
• there should be a long shelf life. decrease risk of microbial infection. This would be a normal part
The purpose of this paper is to outline the overall procedures of any HACCAP process, and although important form this point
used to achieve these quality parameters, and indicate the critical of view, should not otherwise affect the product.
steps involved in success, as well as the issues which will need After fruit were cut, a critical step to prevention of later brown-
attention in the commercialization of the product. ing was introduced. The browning enzyme, PPO, can be inac-
tivated by a number of techniques. As the envisaged storage
MATERIALS AND METHODS temperature can be expected to inactivate the enzyme during
As the fruit is to be frozen (Boyle et al., 1977), a certain amount storage, but not denature it, browning can, in the absence of
of tissue destruction due to ice crystals can be expected, espe- any other anti-oxidant, result in browning once the product is
cially on defrosting (Harker, et al.,1977). This could seriously defrosted. An option of heat denaturation was chosen (Fig. 2).
affect the texture and thus overall taste of the product. It is It is important that the temperature and time of fruit exposure to
therefore essential that the processing only be undertaken at the high temperature be controlled. A heated water bath method
correct degree of softness in the fruit ripening cycle. This was was found to be most satisfactory. Fruit was dipped in boiling
estimated using a TYP densimeter. It was found that a softness water such that the tissue temperature reached approximately
of 55 to 60 on a scale of 0 to 100, where 100 is hard and 0 soft, 80ºC. This could be achieved in a short time, so that the fruit was
is critical to later product quality. Discussions with a commercial not otherwise damaged. The fruit was then rapidly cooled. This
producer indicate the correctness of these values. Commercially, process was found to have an additional effect, in that phenolics,
acceptable means of determining this will be necessary. This which form the substrate for the PPO browning reaction (Vauhan
may be done as shown in Fig.1. & Duke, 1984) were found to be leached from cut tissue surfaces.

40 South African Avocado Growers’ Association Yearbook 28, 2005

 Figure 3. Fruit a number of hours after defrosting, showing
no browning.

acid were found to be necessary, and yet the product does not
Figure 2. Heating prior to freezing. brown after a number of hours post defrosting (Fig. 3). It is con-
sidered that this factor will be of considerable value to the food
Not only did this have a positive effect on later browning reac- service industry.
tions, but a bitter taste or excessive flavour enhancement found Product texture may still be a problem. However, careful
to occur with freezing (Bower & Dennison, 2003) was eliminated. selection of fruit of the correct softness will be vital, and observa-
This was in fact eliminated to such an extent that a somewhat tions that blast freezing rather than liquid nitrogen as a freezing
bland flavour resulted. However, it is believed that in commercial technique appear to result in a better product, which may solve
operations this problem can be eliminated by adjusting time in the this problem.
water bath. It is believed that the basic research for this product is com-
Once the critical step in browning prevention was concluded, plete. Some refinement is possible, but this can probably be done
fruit was rapidly frozen in liquid nitrogen. It was again found that during the commercialization phase which will be necessary for
the freezing step is critical to later product quality. It is believed product production. The outlines provided, should be considered
that although freezing should be rapid to prevent ice crystal for- as such, and details may change with implementation of the tech-
mation (Boyle et al., 1997), the temperature should not be allowed nology. This may differ in different operational settings.
to become too low as cracking occurs. Further, it is believed that
this stage of the process may contribute to an unacceptable loss LITERATURE CITED
BOWER, J.P. & DENNISON, M.T. 2003. Progress in the development of
of texture after defrosting. Observations are that blast freezing
avocado products. South African Avocado Growers’ Association Yearbook
to a temperature considerably higher than that created by liquid
nitrogen, is preferable. 26: 35-39.
Various forms of packaging have been tested (Bower & Den- BOWER, J.P. & DENNNISON, M.T. 2004. Alternative avocado products.
nison, 2003; 2004). This has included vacuum packaging and South African Avocado Growers’ Association Yearbook 27: 46-48.
modified atmosphere packaging. No advantages were found for BOYLE, F.P., FEINBERG, B., PONTING, J.D. & WOLFORD, E.R. 1977.
modified atmosphere packaging, and vacuum packaging is not Freezing fruits. Pp 145-214. In: Fundamentals of food freezing. Ed:
favoured by some people due to a perceived risk to food safety DESSOSIER, N.W & TRESSLER, D.K. AVI Publishing Co: Westport Con-
(Pao & Petracek, 1997). A polyethylene or polypropylene pack necticut.
appears to work well. HARKER, F.R., REDGWELL, R.J. & HALLETT, I.C. 1977. Texture of fresh
fruit. Horticultural Reviews 20: 121-224.
CONCLUSIONS KAHN, V. 1977. Some biochemical properties of polyphenol oxidase from
This project has shown that it is possible to produce cut and two avocado varieties differing in their browning rates. Journal of Food
ready to eat avocado portions which can be frozen, and as a Science 42: 38-43.
result maintain good appearance for a considerable time. Fruit PAO, S. & PETRACEK, 1977. Shelf life extension of peeled oranges by
has been kept for an excess of six months, with no discernable citric acid treatment. Food Microbiology 14: 458-497.
deterioration. TORTER, N. & SINGH, R.P. 1994. Storage of mechanically peeled or-
The greatest problem facing a producer of such products is anges and grapefruit. Postharvest Biology and Technology 4: 117-124.
generally fruit browning, and this has been eliminated by the heat VAUHAN, K.C. & DUKE, S.O. 1984. Function of polyphenol oxidase in
treatment method described. No anti-oxidants such as ascorbic higher plants. Physiologia Plantarum 60: 106-112.

South African Avocado Growers’ Association Yearbook 28, 2005 41

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