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Orientador: Rogério Lopes Vieites / Banca: André José dos Campos / Banca: Eliane Maria R. Stéfano Simionato / Banca: Roseli Aparecida Claus Bastos Pereira / Banca: Erica Regina Daiuto Bastos / Resumo: O presente trabalho teve como objetivo a conservação do abacate 'Hass' e do guacamole com uso da radiação. Foram realizados 3 experimentos: Experimento I-frutos irradiados em diferentes doses de irradiação gama de cobalto 60 (0.0. 0.2. 0.4 0.6 1.0 kGy); Experimento II-frutos irradiados por acelerador de elétrons. em diferentes doses (0.0. 0.48. 0.8. 1.12. 1.45 Mev) ambos mantidos sob temperatura ambiente 21±1ºC e 70±5% UR e Experimento III-produção do guacamole com e sem irradiação gama (0.0 e 0.4 kGy) armazenado sob refrigeração (4ºC) e congelamento (-18ºC). Os frutos foram irradiados no IPEN, localizado em São Paulo/SP. Em seguida foram transportados para o Departamento de Gestão e tecnologia Agroindustrial. Laboratório de Frutas e Hortaliças. Faculdade de Ciências Agronômicas-UNESP-Câmpus de Botucatu. SP. Para os frutos. análises foram realizadas a cada 3 dias, durante 12 dias. Foram realizadas análises de pH, acidez titulável, sólidos solúveis, índice de maturação ("Ratio"), firmeza, capacidade antioxidante, compostos fenólicos totais, atividade da pectinametilesterase, atividade da poligalacturonase, perda de massa fresca e respiração. Para o guacamole. análises foram realizadas após 7 dias de armazenamento refrigerado e a cada 30 dias de armazenamento congelado, sendo que após 90 dias o produto foi descongelado e mantido por mais 3 e 7 dias de refrigeração. Foram realizadas análises pH, acidez titulável, % de gordura, % de umidade, análise microbiológica, cor e análise sensorial. O delineamento estatístico foi inteiramente casualizado, com 3 repetições por tratamento, utilizando o Teste de Tukey a 5% de probabilidade. Nas condições em que os experimentos foram realizados, os resultados permitiram concluir que o uso da radiação gama conservou os frutos por 12 dias independentes das doses aplicadas / Abstract: This study aimed at the conservation of avocado 'Hass' and guacamole with the use of radiation. We performed three experiments: Experiment Iirradiated fruits in different doses of gamma irradiation of cobalt 60 (0.0. 0.2. 0.4. 0.6. 1.0 kGy); Experiment II- fruit irradiated by electron accelerator. in different doses (0.0. 0.48. 0.8. 1.12. 1.45 MeV) both at ambient temperature 21±1°C and 79±5%RH and Experiment III-production of guacamole with and without irradiation range (0.0 and 0.4 kGy) stored under refrigeration (4°C) and freezing (-18°C). Fruits were irradiated at IPEN. located in São Paulo/SP. They were then transported to the Departament of Technology Management and Agribusiness, Fruits and Vegetables Laboratory, Faculty of Agronomic Sciences. UNESP-Campus de Botucatu. For fruits analysis were performed every 3 days for 12 days. Were performed to analyze pH, acidity, soluble solids, maturation index, firmess, antioxidant capacity, total phenolics, activity of pectin polygalacturonase activity. weight loss and breathing. For the guacamole, analysis was performed after 7 days of cold storage and every 30 days of frozen storage, and after 90 days the product was thawed and kept for 3 and 7 days of refrigeration. Analyses were performed pH, acidity, %fat, %moisture %fiber, micobiological, color and sensory analysis. The statistical design was completely randomized design with 3 replicates per treatment, using the tukey test at 5% probability. Under the conditions of the experiments were performed, the results showed that the use of gamma radiation maintained the fruits for 12 days independent of the applied doses / Doutor