Enhancing the Postharvest Stability of Hass Avocado Through Vacuum Impregnation with Antioxidants

This study assessed the effect of vacuum impregnation with antioxidants on the postharvest quality of Hass avocados. Fruits were treated with 1% calcium lactate + 1% ascorbic acid (T1) or 1% calcium lactate + 1% citric acid (T2), under 1 bar for 30 s, and compared with untreated controls. Physicochemical properties, enzymatic activity, color, texture, and sensory quality were monitored during 18 days at 12 ◦C (±1). Both treatments reduced weight and firmness loss, inhibited polyphenol oxidase...