How to preserve Avocado
By
Dr. Priscilla Romina De Gregorio (PhD)
| Reviewed by
Dr Anny Manrich (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Priscilla De Gregorio PhD is a Biotechnologist with expertise in Food Microbiology, Probiotics, Nanotechnology, and Immunology. She writes and reviews content on these topics.
Dr Priscilla De Gregorio’s Highlights:
- Researcher at the National Consult of Scientific and Technology Research (CONICET) of Argentina.
- Four Post Doctorate focussed in Probiotics, Agricultural Microbiology, Nanotechnology, and Food Microbiology (in Argentina, Brazil, and Italy)
- PhD in Biological Sciences with a focus on Probiotics at the National University of Tucumán (UNT) of Argentina and a one-month internship at Hannover Medical School of Germany
- Bachelor in Biotechnology at the National University of Tucumán (UNT) of Argentina
Professional Experience
Dr Priscilla Romina De Gregorio obtained her PhD in Biological Sciences in 2015, and postdoctoral studies in 2017, both supported by grants from the National Council for Scientific and Technological Research (CONICET) of Argentina.
In 2017 Dr Priscilla Romina De Gregorio obtained a position at CONICET as a Researcher at the Reference Centre for Lactobacilli (CERELA). Throughout her PhD and as a researcher she developed research in the area of vaginal lactic acid bacteria with probiotic potential, using in vitro and in vivo experimental models.
Dr. Priscilla Romina De Gregorio has experience in different areas such as microbiology, immunology, and nanotechnology. She has conducted trials using eukaryotic cells and experimental mouse models to evaluate the mechanisms of action of lactobacilli and their metabolites. She was actively involved in two clinical studies with healthy women, evaluating the effects of lactobacilli with probiotic potential.
Dr Priscilla Romina De Gregorio is a co-author of numerous publications in international journals, 3 book chapters, and 1 patent, mostly related to probiotics. She has participated in several international scientific events and research projects, and in the licensing of probiotic strains of vaginal lactobacilli for an Argentinean company.
Dr Priscilla Romina De Gregorio has done doctoral and post-doctoral internships in different research groups in Germany, Brazil, Argentina, and Italy focused on Agricultural Microbiology, Nanotechnology, Food Microbiology, and Statistic Analyses.
Dr Priscilla Romina De Gregorio has already co-directed a master’s thesis and a graduate thesis. She also participates as a reviewer of scientific articles in different international journals.
Education
2009 – Bachelor in Biotechnology at the National University of Tucumán (UNT) of Argentina.
2015 – PhD in Biological Sciences at the National University of Tucumán (UNT) of Argentina with a scholarship from the National Consult of Scientific and Technology Research (CONICET) of Argentina and development in the Reference Center for Lactobacilli (CERELA – CONICET).
2014 – One-month internship at Hannover Medical School of Germany
2015 – 2017 Postdoctoral Scholarship of CONICET. Higher Institute for Biological Research (INSIBIO-CONICET-UNT). Laboratory of Pharmacy and Biotechnology. Tucuman, Argentina.
2015 – 2016 Post Doctorate (6 months) at Federal University of Rio Grande do Sul (UFRGS). Soil Microbiology Laboratory of the Soil Department of the Faculty of Agronomy. Company TECNANO, Porto Alegre, RS, Brazil.
2019 – Post Doctoral Scholarship (6 months) of Ministero degli Affari Esteri e della Cooperazione – Italian Government. Laboratory of Pharmacy and Biotechnology. Alma Mater Studiorum – Università di Bologna. Bologna, Italy.
2021 – 2023 Post Doctorate (19 months) at Graduate Program in Biotechnology (PPGBiotec) of the University of Vale do Taquari (Univates). Food Biotechnology Laboratory. Lajeado, RS, Brazil.
Articles
Juárez Tomás MS, Saralegui Duhart CI, De Gregorio PR, Vera Pingitore E, Nader-Macías ME. Urogenital pathogen inhibition and compatibility between vaginal Lactobacillus strains to be considered as probiotic candidates. European Journal of Obstetrics & Gynecology and Reproductive Biology. 2011, 159, 399-406.
De Gregorio PR, Juarez Tomas MS, Santos V, Nader-Macias ME. Beneficial lactobacilli: effects on the vaginal tract in a murine experimental model. Antonie van Leeuwenhoek. 2012, 102, 569-580.
De Gregorio PR, Juarez Tomas MS, Leccese Terraf MC, Nader-Macias ME. In vitro and in vivo effects of beneficial vaginal lactobacilli on pathogens responsible for urogenital tract infections. Journal Medical Microbiology. 2014, 63, 685-696.
De Gregorio PR, Juarez Tomas MS, Leccese Terraf MC, Nader-Macias ME. Preventive effect of Lactobacillus reuteri CRL 1324 on Group B Streptococcus vaginal colonization in an experimental mouse model. Journal Applied Microbiology. 2015, 118, 1034-1047.
Juárez Tomás MS, De Gregorio PR, Leccese Terraf MC, Nader-Macías ME. Encapsulation and subsequent freeze-drying of Lactobacillus reuteri CRL 1324 for its potential inclusion in vaginal probiotic formulations. European Journal of Pharmaceutical Sciences. 2015, 79, 87-95.
De Gregorio PR, Juarez Tomas MS, Nader-Macias ME. Immunomodulation of Lactobacillus reuteri CRL 1324 on Group B Streptococcus vaginal colonization in a murine experimental model. American Journal of Reproductive Immunology. 2016, 75, 23-35.
Michavila G, Adler C, De Gregorio PR, Lami MJ, Caram di Santo MC, Zenoff A, de Cristobal RE, Vincent PA. Pseudomonas protegens CS1 from the lemon phyllosphere as a candidate for citrus canker biocontrol agent. Plant Biol (Stuttg). 2017, 19, 608-617.
De Gregorio PR, Michavila G, Ricciardi Muller L, de Souza Borges C, Pomares MF, Saccol de Sá EL, Pereira C, Vincent PA. Beneficial rhizobacteria immobilized in nanofibers for potential application as soybean seed bioinoculants. PLoS One. 2017, 12, e0176930.
De Gregorio PR, Salva S, Juárez Tomás MS, Nader-Macías MEF. Effects of exogenous sex hormones on mouse estrous cycle, vaginal microbiota and immune cells. Scand J Lab Anim Sci. 2018, 44 (3) ISSN 2002-0112.
De Gregorio PR, Silva JA, Marchesi A, Nader-Macías MEF. Anti-Candida activity of beneficial vaginal lactobacilli in in vitro assays and in a murine experimental model. FEMS Yeast Res. 2019, 19, foz008.
De Gregorio PR, Maldonado NC, Vera Pingitore E, Leccese Terraf MC, Juárez Tomás MS, Silva de Ruiz C, Santos V, Wiese B, Bru E, Paiz MC, Reina MF, Schujman DE, Nader-Macías MEF. Intravaginal administration of gelatine capsules containing freeze-dried autochthonous lactobacilli: a double-blind, randomised clinical trial of safety. Beneficial microbes. Benef Microbes. 2020, 11, 5-17.
De Gregorio PR, Parolin C, Abruzzo A, Luppi B, Protti M, Mercolini L, Silva JA, Giordani B, Marangoni A, Nader-Macías MEF, Vitali B. Biosurfactant from vaginal Lactobacillus crispatus as a promising agent to prevent Candida adhesion. Microb Cell Fact. 2020, 19, 133. 2020.
Silva JA, De Gregorio PR, Rivero G, Abraham GA, Nader-Macías MEF. Immobilization of vaginal Lactobacillus in polymeric nanofibers for its incorporation in vaginal probiotic products. Eur J Pharm Sci, 2021, 156, 105563.
Abruzzo A, Giordani B, Parolin C, De Gregorio PR, Foschi C, Cerchiara T, Bigucci F, Vitali B, Luppi B. Lactobacillus crispatus BC1 Biosurfactant Delivered byd Hyalurosomes: An Advanced Strategy to Counteract Candida Biofilm. Antibiotics (Basel). 2021, 10, 33.
Parolin C, Croatti V, Laghi L, Giordani B, Tondi MR, De Gregorio PR, Foschi C, Vitali B. Lactobacillus Biofilms Influence Anti-Candida Activity. Front Microbiol, 2021, 12, 750368.
Nader-Macías MEF, De Gregorio PR, Silva JA. Probiotic lactobacilli in formulas and hygiene products for the health of the urogenital tract. Pharmacol Res Perspect. 2021, 9, e00787.
Book Chapters
Nader-Macías MEF, De Gregorio PR. Probiotics and urogenital health. Probiotics Advanced Food and Health Applications. 2021, pp. 355-388.
De Gregorio PR, Gennari A, Nied CV, Volpato G, Volken de Souza CF. Low-lactose milk production using β-galactosidases. Enzymes Beyond Traditional Applications in Dairy Science and Technology, 2023, pp. 361–381.
De Gregorio PR, Gennari A, Nied CV, Volpato G, Volken de Souza CF. Production of oligosaccharides, a prebiotic from lactose, using β-galactosidase Enzymes Beyond Traditional Applications in Dairy Science and Technology, 2023, pp. 383-401.
Main Conferences
De Gregorio PR, Juárez Tomás MS, Nader-Macias MEF. Antimicrobial and aggregative properties of vaginal lactobacilli for their inclusion as active pharmaceutical ingredients (API) for pharmabiotic products. 2nd International Meeting of Pharmaceutical Sciences (RICIFA). Argentina. 2012.
De Gregorio PR, Juárez Tomás MS, Nader-Macías MEF. In vitro and in vivo effects of beneficial vaginal lactobacilli on pathogenic Streptococcus agalactiae. IV International Symposium on Lactic Acid Bacteria (SIBAL) Food, Health and Applications. Argentina. 2013.
De Gregorio PR, Juárez Tomás MS, Leccese Terraf C, Nader-Macías MEF. Dose-dependent preventive effect of Lactobacillus reuteri CRL 1324 on Group B Streptococcus vaginal colonization in an experimental mouse model. 2nd World Congress on Targeting Microbiota. France. 2014.
De Gregorio PR, Juárez Tomás MS, Nader-Macías MEF. Immunomodulation of Lactobacillus reuteri CRL1324 on group B Streptococcus vaginal colonization in a murine experimental model. SIBAL 2016 – V International Symposium on Lactic Acid Bacteria (SIBAL). Argentina. 2016.
De Gregorio PR. Preventive effect of probiotic lactobacilli on Streptococcus agalactiae vaginal colonization. In: 2nd International Symposium on Streptococcus agalactiae Disease (ISSAD). The Global Conference on Group B Streptococcus. Plenary Session. London, England. 2021.
You can view some of Dr De Gregorio’s work below and links to her professional profile.
Research Gate:https://www.researchgate.net/profile/Priscilla-De-Gregorio
Scopus: https://www.scopus.com/authid/detail.uri?authorId=54782313900
LinkedIn: https://www.linkedin.com/in/priscilla-romina-de-gregorio-a92482100/
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief article, we will answer ‘’How to preserve avocado’’. This article will also discuss how to use preserved avocados, their shelf life, and the use in cooking. Avocados are a good source of healthy lipids, such as unsaturated fatty acids, vitamin B, C, E and K fiber, which makes it a good option for a diet with lower carbohydrate contents (7).
How to preserve avocados?
There are several ways to preserve avocados to keep them fresh for longer:
- Refrigerate them In general, unripe avocados should be stored at 5 to 12 ºC (41 to 54 ºF) (1).
- Freeze them: Cut the avocados in half, remove the pit, and scoop out the flesh. Place the avocado halves or mashed avocado in a ziplock bag, remove as much air as possible, and freeze for up to 6 months. Frozen avocados are perfect for making smoothies, guacamole, and other recipes (2).
- Pickling: This is a tasty way to preserve them. Cut avocados into slices and place them in a jar with vinegar, water, sugar, and spices. Refrigerate for at least 24 hours before serving. Pickled avocados are perfect for sandwiches, salads, and tacos (2).
- Dehydrate them: Dehydrating avocados is a great way to preserve them for longer periods. Cut the avocados into thin slices and place them on a dehydrator tray. Dehydrate at 135°F for 8-12 hours until they are completely dry and crispy. Store the dehydrated avocados in an airtight container for up to 6 months (3).
- Make avocado oil: Avocado oil is a healthy and delicious oil that can be used for cooking and salad dressing. Cut avocados into chunks and mash them to a puree. Heat the avocado puree in a saucepan over low heat, stirring constantly until the oil separates from the pulp. Strain the oil and store it in a glass bottle (4).
By using one of these methods, you will be able to preserve avocados and enjoy them for longer.
What is the shelf life of an avocado?
The shelf life of avocados may vary depending on several factors, such as their maturity at the time of purchase, storage conditions, environmental factors, and mode of preservation. In general, the shelf life of avocados preserved in different ways is as follows:
- The shelf life of ripe avocados is 3-4 days if stored in the refrigerator.
- Frozen avocado can last up to 6 months in the freezer. However, the texture and taste may change after several months.
- Avocado oil can last approximately 6-12 months if stored properly in a cool, dark place. It is important to note that the half-life of avocado oil can be shortened if exposed to light and heat, which can cause it to oxidize and go rancid more quickly (4,5,6).
What factors affect avocado ripening?
Several factors affect avocado ripening, among them (1):
- Temperature: avocados ripen best at room temperature, between 18-21°C (64-70°F). Higher temperatures can speed up the ripening process, while lower temperatures can slow it down.
- Humidity: Avocados ripen best in a humid environment. High humidity helps prevent moisture loss, which can cause the fruit to dry out and become leathery.
- Ethylene gas: Avocados are sensitive to ethylene gas, which can be produced by other fruits and vegetables. Exposure to ethylene gas can cause avocados to ripen faster than desired or become overripe.
- Bruising: Like bananas, bruising and damage to the fruit can cause it to ripen faster and spoil more quickly.
- Age: Avocados that are already ripe will continue to ripen and will eventually over ripen if not consumed or used.
- Variety: Different avocado varieties have different ripening times and degrees of creaminess. For example, Hass avocados, which are the best-selling variety, ripen in 3-5 days at room temperature, while Bacon avocados take longer to ripen and have a less creamy texture.
By understanding these factors, you can properly store and manage your avocados to ensure that they ripen at the desired rate and are at their best when you are ready to eat them.
How to use avocados in cooking?
There are many creative ways to use avocados in your kitchen. Here are some ideas and recipes (7):
- Smoothies: frozen avocado is perfect for adding a creamy texture to smoothies. Try blending frozen avocado with banana, spinach, almond milk, and honey for a healthy and delicious green smoothie.
- Guacamole: Use frozen or pickled avocado to make guacamole. Simply mash the avocado with lime juice, diced tomato, chopped onion, and salt to taste.
- Avocado toast: Top toasted bread with mashed avocado, tomato slices, and a pinch of salt and pepper for a quick and healthy breakfast or snack.
- Salads: Add dehydrated avocado to your favorite salad for a crunchy, flavorful texture. Or use pickled avocado as a topping for a taco salad.
- Sandwiches: Spread smashed avocado on your favorite sandwich bread and add sliced turkey or chicken, lettuce, and tomato for a delicious and healthy lunch.
- Sushi rolls: Add sliced avocado to your homemade sushi rolls for a creamy, healthy filling.
- Avocado stir fry: Cut fresh avocado into wedges, coat them in a mixture of panko breadcrumbs and spices, and bake them for a healthier version of stir-fries.
- Avocado pesto: Use frozen avocado to make a creamy and delicious pesto. Blend avocado, basil, garlic, pine nuts, Parmesan cheese, and olive oil until smooth and serve over pasta or as a dip.
Canned avocado can be a versatile and delicious addition to many dishes. Experiment with different preserving methods and recipes to find your favorites.
Other FAQs about Avocado that you may be interested in.
How long does it take to grow an avocado tree?
Can you cook avocado oil on high heat?
Conclusion
In this brief article, we answered ‘’How to preserve avocado’’. This article also discussed how to use preserved avocados, their shelf life, and the use of these avocados in cooking.
References
1) The Commercial Storage of Fruits, Vegetables, and Florist and Nursery Stocks. United States Department of Agriculture (USDA), 2016.
2) Procedures for home freezing of vegetables, fruits, and prepared foods. United States Department of Agriculture (USDA), 1950.
3) Coutinho I.B., Borges Quezadas M., Gomes de Souza L.F, Marcello Nitz M., Andreola K. 2022. Spray drying of avocado pulp using the seed as an adjuvant. Powder Technology, 408, 117738
4) Flores M., Saravia C., Vergara C.E., Avila F., Valdés H., Ortiz-Viedma J. Avocado Oil: Characteristics, Properties, and Applications. Molecules, 2019, 24, 2172.
5) Shelf-Stable Food Safety. USDA
6) Kochhar SP, Henry CJ. Oxidative stability and shelf-life evaluation of selected culinary oils. Int J Food Sci Nutr. 2009;60 Suppl 7:289-96.
7) Avocados. The Nutrition Source. Harvard School of Public Health. 2022.
