This research aimed to evaluate the sensory stability of avocado (Persea Americana) slices treated with different concentrations of GMP additives (citric acid, ascorbic acid, lemon juice and a control test), and stored at -20°C. Avocados with an optimal degree of maturity between 4-7 kg/cm² (N) were used. The samples were cut, treated with 3%, 6% and 9% solutions with the additives mentioned above, dried and packed in corrugated polyethylene bags under vacuum and without vacuum to later be frozen. Changes in texture and color were measured every 15, 30 and 45 days. A sensory analysis was also carried out with untrained panelists to evaluate the acceptance of the product based on color and texture, using a hedonic scale. The results showed that ascorbic acid and lemon juice were the most effective treatments to maintain the sensory quality of avocado during frozen storage. Lemon juice worked best to preserve color and texture without vacuum while ascorbic acid was more effective in vacuum packed samples p<0.05. These additives in concentrations between 3% and 9% allow the useful life of cut and frozen avocado to be extended while maintaining good sensory acceptance.
