Evaluation of traditional freezing and electromagnetic field-assisted freezing in the physical and sensory properties of avocado (Persea americana Mill) variety Hass

Abstract This study evaluated the effect on physical and sensory properties of freezing Halved Avocados (HA) by Traditional Method (TM) in a continuous freezer and by electromagnetic field-assisted method (EM) with CAS (Cells Alive System) freezer, obtaining HATM and HAEM, respectively. Each HA from the same specimen (obtaining 2 HA: one for fresh and the other for frozen-thawed state) was coded and evaluated. The firmness of the upper part of the fresh HA was higher (p < 0.05) than the lower part. The freezing curve showed the crystallization phase in the HAEM (from 14.25 to 20.33 min), thus indicating the formation of ice crystals, as well as affecting the significant decrease (p < 0.05) in more than 60% of firmness in the thawed HA concerning the fresh state. Regarding the color, there were differences (p < 0.05) in saturation (C*) between fresh and thawed avocado (HATM and HAEM); however, there were no differences (p > 0.05) in the tonality (h*). Weight loss of thawed HA was less than 0.5%. The sensory evaluation indicated there were no significant differences (p < 0.05) in firmness between the HATM and HAEM using the triangular test.