In last month's column, we began a brief overview of the different avocado processing methods, discussing avocado pulp and refrigerated or frozen guacamole processed using HPP (High Pressure Processing) technology. We will now continue with a brief description of the following processes:

Refrigerated or frozen avocado pulp and guacamole, using additives: These types of products are made using certain additives (antioxidants) and preservatives to extend their shelf life. To prevent browning of the avocado, different antioxidants are used, the most common being ascorbic acid and citric acid. Used together, they create a very good synergy and can allow avocado products to remain refrigerated and exposed to air for 4 to 7 days without darkening. In addition to preventing enzymatic browning of avocado products, these acids lower their pH (making them more acidic), which reduces microbial activity, resulting in a longer shelf life. The disadvantage of these ingredients is that they impart a citrus flavor, which in some products, such as avocado pulp, is not well-received by customers. This rejection is even more pronounced in the Asian market, where consumers are particularly sensitive to acidic flavors. In addition to the additives mentioned above, preservatives such as vinegar, sodium benzoate, and potassium sorbate are also used. These ingredients are primarily used in products where extending the refrigerated shelf life is desired, especially when the products are not processed using HPP technology. Shelf lives of up to 60 days can be achieved with these preservatives. However, their use is declining in the avocado processing industry due to consumer dissatisfaction.

Although the use of additives in combination with freezing was the most common practice for preserving avocado pulp and guacamole in the 1990s, the trend changed completely with the advent of HPP technology at the end of that decade. HPP provides 100% natural products without additives, which is what the current market demands. However, some products are still made using certain additives, especially ascorbic acid, which, when combined with HPP treatments, makes products more resistant to browning once the packaging is opened.