Avaliações sensoriais, bioquímicas e microbiológicas do guacamole, um produto à base de abacate, sob armazenamento a frio e com adição de ácido ascórbico Sensorial, biochemical and microbiological evaluations of guacamole, an avocado based product, under cold storage and added with ascorbic acid

The elaboration of avocado products for commercialization keeping their characteristics of fresh product has been limited. The cut avocado darkens quickly and their sensorial characteristics are modi?ed with the storage. In the present research, the sensorial parameters, microbiological stability,