Avocado (Persea americana Mill.) fruit: Nutritional value, handling and processing techniques, and health benefits

AbstractAvocado (Persea americana Mill.) is an oil‐rich fruit that is valued globally for its nutritional value and bioactive compounds. Intake of avocado in turn leads to immune system enhancements, and protection of oxidative damage mediated in the organism through cellular metabolic activities. The significant challenge to raise the consumption of avocado is maintaining its high dietetic value through its processing/supply chains. This challenge is accredited to its quick ripening caused by high enzymatic concentration and lipid auto‐oxidation. Darkening of avocado pulp also occurs which affects the taste, quality, and shelf life of the fruit. The objective of this study was to highlight the nutritional composition, handling, processing techniques, and health benefits, as well as applications of avocado. Some processing methods include freezing, microwave drying, freeze‐drying, pulsed light, high‐pressure processing, cold plasma, packaging, and storage atmosphere which is essential for quality improvement and shelf life extension.Novelty impact statementConsumption of avocado has health benefits like bactericidal, anti‐obesity, anti‐hyperlipidemic, hypolipidemic, anti‐diabetic, anti‐inflammatory, and anti‐viral properties. The use of preservation technologies as well as storage in the modified and controlled atmosphere can be used to extend avocado shelf life. This study will be advantageous for industrial commercialization and assessment of these innovative technologies.