Changes in dry matter, oil content and fatty acid of avocado during storage

Changes in dry matter and oil contents in the fruit of three avocado (Persea americana Mill.) cultivars: ‘Hass’, ‘Breda’ and ‘Margarida’ were measured during the storage period.
In mid-October 2014, avocado fruits were harvested according to the Tsuge Farm picking standard in São Gotardo city, Minas Gerais State, Brazil.
Samples were kept at room temperature (20-30°C) for 22 days and content of dry matter and oil were measured six times at different time intervals.
The dry matter content in ‘Hass’ and ‘Breda’ increased from 34.1 to 45.2% and from 29.6 to 32.9%, respectively during storage.
Oil content increased significantly from 20.5 to 35.7% in ‘Hass’ and from 14.3 to 25.7% in ‘Breda’. On the other hand, oil content in ‘Margarida’ fluctuated during storage.
Oleic (51.2/60.1/55.9%), palmitic (21.8/22.8/26.9%), linoleic (13.6/9.7/13.2%) and palmitoleic (13.1/7.0/3.0%) acids were the major fatty acids observed in ‘Hass’, ‘Breda’ and ‘Margarida’, respectively and their content significantly changed during storage.

VI International Symposium on Tropical and Subtropical Fruits

Z. Alnasan, O.K. Yamanishi

avocado, ‘Hass’, ‘Breda’, ‘Margarida’, fatty acid composition, ripening

https://doi.org/10.17660/ActaHortic.2018.1216.5