Textural, flow and viscoelastic properties of Hass avocado (Persea americana Mill.) during ripening under refrigeration conditions

Abstract Microstructural and rheological changes in whole and ground (puree) mesocarp of Hass avocado ( Persea americana Mill .) were studied under storage conditions (40 days at 10 °C). The maximum stress (σ max ), relaxation test and microstructural changes were applied to mesocarp chunks. The shear stress (τ), apparent viscosity (η) and complex modulus of viscoelasticity (G*) were analyzed in the mesocarp puree. The ripening produced a decrease in σ max in both harvest, observing microstructural damage of the plant tissue over 30 days. The values of τ and η decreased, adjusting well to the Cross - Willianson (R 2  = 0.95–0.94) and Herschel - Bulkley (r2 = 0.91–0.98) models. G* has an elastic tendency (G′) with a decrease in hysteresis. The results corroborate the impact of ripening on the rheological properties of the fruit.