Avocado purée, a nutrient-rich product, is prone to enzymatic browning, making it difficult to maintain its quality during processing and storage. Therefore, the aim of a recent study, carried out by a group of Thai researchers (Wannasawad et al., 2025), was to improve the quality attributes of this preserve, focusing on its chemical and physical properties, the activity of the enzymes responsible for browning, and antioxidant activity, through a combination of ultrasound and mild heat treatments.

Frozen samples of the purée were used for the experiment.

The results demonstrate that the integration of ultrasound and mild heat treatments represents a promising method for enhancing product quality during storage at -18±2°C for three months.