The effect of ethylene diamine tetraacetic acid on preserving the color of an avocado puree.
1991
Pardo M.E.S. | Moreno A.O. | Alvarez L.D.
In this work, the effect of ethylene diamine tetraacetic acid (EDTA) is evaluated as a potential additive to preserve the green color of avocado purees. Four batches of avocado purees were made, adding different concentrations of EDTA. Evaluation of color, chlorophylls, pheophytins as well as microbiological and sensory analysis were carried out during six months of storage. Results show that the addition of EDTA to the avocado purees in concentrations from 300 to 350 ppm, preserve better the green color and disminished pheophytin content as compared with purees without EDTA and 250 ppm of the same, kept under refrigeration at 2-4 degrees C.
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