Chirinos, RosanaRosanaChirinosCampos, DavidDavidCamposMartínez, SofíaSofíaMartínezLlanos, SílfidaSílfidaLlanosBetalleluz Pallardel, IndiraIndiraBetalleluz PallardelGarcía Ríos, DiegoDiegoGarcía RíosPedreschi Plasencia, RominaRominaPedreschi Plasencia2025-01-152025-01-152021-11-10Chirinos, R.; Campos, D.; Martínez, S.; Llanos, S.; Betalleluz-Pallardel, I.; García-Ríos, D.; & Pedreschi, R. (2021). The effect of hydrothermal treatment on metabolite composition of Hass avocados stored in a controlled atmosphere. Plants, 10(11), 2427. doi: 10.3390/plants101124272223-7747https://hdl.handle.net/20.500.12955/2452Avocado cv. Hass consumption has expanded worldwide given its nutritional, sensory, and functional attributes. In this work, avocado fruit from two harvests was subjected to hydrothermal treatment (38 °C for 1 h) or left untreated (control) and then stored for 30 and 50 days in a controlled atmosphere (4 kPa O2 and 6 kPa CO2 at 7 °C) (HTCA and CA, respectively) with subsequent ripening at ~20 °C. The fruit was evaluated for primary and secondary metabolites at harvest, after storage, and after reaching edible ripeness. A decrease from harvest to edible ripeness in mannoheptulose and perseitol was observed while β-sitosterol, hydrophilic and lipophilic antioxidant activity (H-AOX, L-AOX), abscisic acid, and total phenolics (composed of p-coumaric and caffeic acids such as aglycones or their derivatives) increased. HTCA fruit at edible ripeness displayed higher contents of mannoheptulose, perseitol, β-sitosterol, L-AOX, caffeic acid, and p-coumaric acid derivatives, while CA fruit presented higher contents of α-tocopherol, H-AOX, and syringic acid glycoside for both harvests and storage times. The results indicate that a hydrothermal treatment prior to CA enables fruit of high nutritional value characterized by enhanced content of phenolic compounds at edible ripeness to reach distant markets.application/pdfenhttp://purl.org/coar/access_right/c_abf2AvocadosPostharvest treatmentPrimary and secondary metabolitesHarvest stagesEdible ripenesshttp://purl.org/coar/resource_type/c_650110.3390/plants10112427https://purl.org/pe-repo/ocde/ford#4.01.06AvocadosAguacateMetabolitesMetabolitosMaturityMadurez