Storage studies on the quality of sweet avocado fruit spread

The study was carried out the objective to study the shelf stability of Sweet Avocado Fruit Spread stored at different packaging materials at ambient and refrigerated temperature for a period of 4 weeks. Changes in Acidity, Moisture, Peroxide Value, Microbial Count were investigated. The acidity, moisture, peroxide value and microbial count observed higher in Sweet Avocado Fruit Spread stored in polyethylene bags at ambient temperature. The lowest content was observed in sweet avocado fruit spread stored in glass bottle at refrigerated temperature. Yeast and fungal colonies was found higher in fruit spread kept in polyethylene bags compared to glass and plastic bottle.