Rodríguez, P.; Soto, I.; Villamizar, J.; Rebolledo, A. Fatty Acids and Minerals as Markers Useful to Classify Hass Avocado Quality: Ripening Patterns, Internal Disorders, and Sensory Quality. Horticulturae2023, 9, 460.
Rodríguez, P.; Soto, I.; Villamizar, J.; Rebolledo, A. Fatty Acids and Minerals as Markers Useful to Classify Hass Avocado Quality: Ripening Patterns, Internal Disorders, and Sensory Quality. Horticulturae 2023, 9, 460.
Rodríguez, P.; Soto, I.; Villamizar, J.; Rebolledo, A. Fatty Acids and Minerals as Markers Useful to Classify Hass Avocado Quality: Ripening Patterns, Internal Disorders, and Sensory Quality. Horticulturae2023, 9, 460.
Rodríguez, P.; Soto, I.; Villamizar, J.; Rebolledo, A. Fatty Acids and Minerals as Markers Useful to Classify Hass Avocado Quality: Ripening Patterns, Internal Disorders, and Sensory Quality. Horticulturae 2023, 9, 460.
Abstract
There is immense variability in the postharvest quality of Hass avocados. However, there is a lack of knowledge to guaranteeing the robustness of fruit with consistent quality. The aims of this work were to develop a multivariate methodology for evaluating the postharvest quality of avocado and to determine predictive quality markers to manage fruit quality. Fruit samples produced under different nutrient management, elevation, date-to-harvest, and growing-cycle conditions were analyzed. The results highlighted soil and weather differences among orchards. Nutrient management practices based on index balancing in some samples increased both productivity and the fruit size. High variability was observed in the dry matter related to the age of the fruit at harvest. Ripening heterogeneity was very large in low-elevation orchards where the fruit was picked relatively early. High flesh mineral contents delayed fruit ripening. At low growing temperatures, more oleic and linoleic acids were present in fruits. The sensory texture and taste descriptors were affected by the fruit age and related to the flesh composition. Logistic, PLS-DA, and biplot models effectively represented the variabilities in the ripening pattern, composition, and sensory profile of avocado fruits and allowed the samples to be grouped according to the internal fruit quality.
Biology and Life Sciences, Agricultural Science and Agronomy
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
