A few months ago, we began discussing the different industrial processes for processing avocados and the products derived from them. We've already described two of them: HPP technology and the production of products using additives . This time, we'll describe another one:

Frozen avocado halves, slices and chunks using IQF (Individually Quick Frozen) systems

These products are increasingly in demand in the international market for use in products such as sushi, salads, and even for preparing juices that use avocado. Although visually they most closely resemble fresh avocados, their limitation is their flavor, since the avocados used in their production are firmer than those typically eaten fresh. This results in a product with less of the characteristic ripe fruit flavor and a greater hardness. Additionally, the addition of acids or the heat treatment they undergo makes the flavor even more different from that of fresh fruit. Nevertheless, the convenience of these products and the improvement in their recipes, which are becoming less acidic, have led to their increasing use worldwide. A very brief description of the relevant stages of the IQF avocado processing would be as follows:

1. Avocado ripening. At this stage, the fruit reaches a firmness of 2.5 to 5 lbf of pressure, depending on its origin and dry matter content. As previously mentioned, this firmness is much greater than that of a fresh, ready-to-eat avocado. However, it is necessary to withstand the freezing and thawing processes without losing its shape and maintaining a texture suitable for consumption.

2. Cutting and dicing the avocado. In this stage, the fruit is cut using specialized equipment or manually to obtain the desired size and shape of the pieces. This can include halves, slices, and cubes of different sizes.

3. Immersion in acidic solution or heat treatment. Once the avocados are sliced, the product is immersed in an antioxidant solution, which is generally composed of ascorbic acid, citric acid, and sometimes salt. The purpose of this solution is to prevent enzymatic browning during storage and when thawed by the consumer. Another alternative method being used is heat treatment, which inactivates the enzymes that cause enzymatic browning, thus avoiding the use of acids. However, these products have a slightly cooked flavor.

4. Freezing. The freezing process for these products is carried out with the avocado pieces separated to prevent them from sticking together. This can be done using a static tray freezer or a freezing tunnel or spiral where the process and the production of frozen pieces is continuous.

5. Packaging . The product is packaged in a modified atmosphere, using nitrogen or under high vacuum to prevent oxidation during storage.

Product lifespan

IQF avocado products have a shelf life of up to 2 years when frozen (-18°C) and 24 hours when refrigerated in sealed packaging. Once thawed and removed from the packaging, the product's shelf life varies considerably depending on the acid recipe used and whether the product was heat-treated. In the latter case, it can last up to 5 days under refrigeration without darkening.