Ciencias Exactas y Ciencias de la Salud
Permanent URI for this collectionhttps://hdl.handle.net/11285/551039
Pertenecen a esta colección Tesis y Trabajos de grado de las Maestrías correspondientes a las Escuelas de Ingeniería y Ciencias así como a Medicina y Ciencias de la Salud.
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- Novel technology to preserve nutrients in fruits: microbiota modulation by avocado fatty alcohols (AFAs) and derivatives(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2025-06) Sánchez Rodríguez, Diana; Hernández Brenes, Carmen; emipsanchez; Pacheco Moscoa, Adriana; School of Engineering and Sciences; Campus Monterrey; Mora Godínez, Shirley MaríaAccess to safe food and reduction of postharvest losses in fruits and vegetables are crucial to address global hunger and nutritional deficiencies. Avocado (Persea americana var. Hass) is an economically significant crop in Mexico, but its quality and shelf-life are severely affected by microbial spoilage, accelerated ripening, and associated physiological disorders such as anthracnose. This study aimed to evaluate avocado fatty alcohols (AFAs) and derivatives as active antimicrobial components in natural coatings to modulate avocado microbiota and preserve avocado quality during simulated export conditions (cold storage at 4°C and ripening stage at 25°C). Two concentrations of AFAs (7,000 ppm and 14,000 ppm) were tested and compared to excipient coating (propylene glycol and avocado oil) and uncoated controls. Fruit quality was assessed through colorimetric parameters (lightness, chroma, and hue), respiration rate, firmness, and quantification of gray area in mesocarp. Avocado microbiota was characterized by metagenomic sequencing of the regions V3-V4 of the 16S rRNA for bacteria and ITS1 for fungi. Results showed that AFA and excipient coatings maintained avocado quality compared to uncoated fruits, preserving higher values of firmness, lightness, and chroma, and displaying lower total color differences, respiration rate, and weight loss in ripe avocados. Uncoated avocados exhibited higher percentage of gray areas in the mesocarp, higher respiration rates, and lower firmness than coated avocados. Regarding microbial diversity, coatings influenced bacterial and fungal communities. While beneficial bacteria such as Methylobacterium remained unaffected and a protective effect of AFAs against Proteobacteria was observed, spoilage-associated Firmicutes increased in AFA-coated and excipient samples. For fungi, coatings modulated populations from phytopathogenic taxa such as the Ascomycota phylum, the Cladosporiaceae family, and Colletotrichum spp. Avocado fatty alcohol-based coatings effectively maintained physicochemical quality compared to uncoated avocados and modulated some fungal communities. However, the differential effects between AFA and excipient coatings were less pronounced, highlighting the need for further validation to clearly define the specific antimicrobial and protective benefits of AFAs. This research provides foundational insights supporting the potential application of coatings in sustainable, natural fruit preservation technologies.