## 1 Introduction  
Avocado (_Persea americana_) fruit originating from Central Mexico have been dubbed \"[PERSON]'s greatest gift to humanity\" or \"superfoods\" with a high commercial value due to their high nutritious content, distinct flavor, and aroma [1]. Nutritional value of avocados has been proven through their chemical composition, including proteins, carbohydrates, lipids, vitamins (B2, B3, B5, B6, B7, B9, C, E, A, etc. ), minerals (calcium, copper, iron, magnesium, manganese, and phosphorus), and natural pigments (chlorophylls and carotenoids) [1, 2, 3, 4, 5]. Furthermore, avocados contain bioactive compounds related to health benefits, such as sterols, polyhydroxylated fatty alcohols, alkaloids, acetogenins, and essential oils [6]. [PERSON] et al. (2020) characterized and summarized various therapeutic properties of avocados, including antioxidant, anticancer, antidiabetic, antiatherogenic, and antibacterial effects, as well as anti-inflammatory effects [1]. However, because the avocado is a climacteric fruit with high moisture content [2], it is difficult to store, resulting in a short shelf life and increased postharvest loss. According to the literature review of [PERSON] et al. (2014), when ripe and unripe avocados were preserved at high relative humidity (85-90%) with corresponding storage temperatures of 2-7 \({}^{\circ}\)C and 4-13 \({}^{\circ}\)C, avocados had a shelf life of 1-4 weeks for ripe avocados and 2-8 weeks for unripe [7]. As a result, it was difficult to ensure both economic value and trade stability by using avocados as fresh products. The application of food processing and preservation on avocados could extend shelf life, retain nutritional value, and increase economic and trade value. In addition, a variety of new food products could be developed and produced. Among various unit operations in food processing, drying technology is the best method to remove moisture from material to preserve and produce products [8]. Eliminating moisture could prevent or limit unexpected changes under the activity of enzymes and microorganisms, resulting in product quality degradation [9]. In addition, the volume of products was reduced, which helped to minimize packaging, delivery, and storage costs [9]. In the literature, some drying methods were applied to dehydrate avocado, such as freeze-drying [10; 11; 12], hot air drying [13], heat pump drying [14], and superheated steam drying [11]. Freeze-drying technology was proven to be the best for retaining the highest quality of the product [15]. Nevertheless, there are some critical drawbacks, such as long operating time (more than 20 h), high implementation cost, and excessive energy consumption; in consequence, freeze-drying technology has been limited in its industrial use [16]. The other drying methods required less time than freeze-drying, with hot air drying taking approximately 5 to 8 h at temperatures ranging from 50 to 80 \({}^{\circ}\)C [13], heat pump drying taking about 5.8 h at 70 \({}^{\circ}\)C [14], and superheated steam drying taking 3 h at temperatures more than 130 \({}^{\circ}\)C [11]. However, drying avocados for an excessive amount of time might degrade the quality of dried goods. Furthermore, it was reported that when avocados are thermally processed, the higher temperature or longer treatment time lead to the production of bitter-tasting molecules [17]. However, [PERSON] and [PERSON] (2010) found that thermal processing of avocados within 30 min (ranging from 80 to 120 \({}^{\circ}\)C) or 60 min (at 80 \({}^{\circ}\)C) only slightly increased bitter taste in comparison with untreated avocados [17]. Thus, the higher quality of dried avocados will be obtained if the temperature and duration of drying are well-regulated. Infrared drying, a novel drying technology, was recently proved to be effective in drying fruits and vegetables [18].