For sale in the domestic market, Hass avocados are kept in non-biodegradable plastic nets and stored at an ambient temperature. The fungus Colletotrichum gloeosporioides can cause important losses at this stage. Consequently, formulations based on polylactic acid (PLA)/poly (butylene adipate-co-terephthalate) (PBAT) 60/40 biodegradable blends added with pine essential oil (PEO) at 10, 12, 14, and 20% and coated with 1% chitosan (CH) were used for the elaboration of nets, which were evaluated on C. gloeosporioides and Rhizopus stolonifer on nutrient media and fruit and on the ripening behavior of Hass avocados at ambient temperature. The spore germination stage of C. gloeosporioides was the most extensively damaged (78% inhibition). The incidence of anthracnose was notably reduced by almost 80% in the avocados stored in the 60/40 PLA/PBAT nets coated with 1% CH. The overall values regarding weight loss, °Brix, and dry matter were c.a. 23.5%, 7.5, and 24.5%, respectively. The changes in firmness, color, and CO₂ production were particularly associated with the initial harvest index and storage temperature rather than with the nets. In future research, essays on nets should include evaluations at the commercial levels.

Hydrothermal annealing can modify starch digestibility and techno-functional properties. This study evaluated annealing time (24–72 h; 67 °C, 70% moisture) in yellow sweet potato flour and starch subsequently recovered from the treated flours. In flour, rapidly digestible starch (RDS) decreased significantly (p < 0.05) from 41.5% in untreated flour to 37.5% after 72 h, with no significant differences among treated flours. Resistant starch (RS) increased significantly at each time, from 5.7% to 14.3% at 72 h. Total phenolic content and antioxidant activity decreased significantly after 24 h and partially recovered thereafter, remaining below untreated flour values. In recovered starch, RDS decreased significantly from 77.3% to 70.6%; the 48- and 72-h samples were significantly lower than the 24-h sample but did not differ from each other. RS increased from 17.3% to 25.5% and 25.8% at 48 and 72 h, respectively, without significant differences between these times. Descriptive analysis of single-run Rapid Visco Analyzer (RVA) profiles indicated less pronounced peaks during heating and greater viscosity development during cooling in both ingredients. Recovered-starch gel hardness decreased from 1.98 N to 0.83 N at 48 h. These findings characterize time-dependent changes in digestibility in both ingredients, gel texture in recovered starch, and phenolic content and antioxidant activity in flour, alongside observed changes in pasting behavior.