A Review of Destructive and Non-destructive Methods for Determining Avocado Fruit Maturity

Magwaza, Lembe Samukelo; Tesfay, S.Z.

doi:10.1007/s11947-015-1568-y

Cited by 119 publications

(84 citation statements)

References 81 publications

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“…The dry weight and oil content of avocado fruits changes according to cultivars and harvesting times (Vakis et al, 1985;Hofman et al, 2002). Additionally, the dry weight and oil content increases throughout the fruit development process (Lee and Coggins, 1982; , 1987;Requejo-Tapia et al, 1999;Bayram and Aşkın, 2006;Osuna-Garcia et al, 2010;Magwaza and Tesfay, 2015). The avocado has a remarkable ability to synthesize fatty acid (Barmore, 1976) which can accumulate in high levels, reaching 30% of the fruit weight (Biale and Young, 1971;Barmore, 1976;Bizimana et al, 1993).…”

Section: Resultsmentioning

confidence: 99%

“…The maturity of the avocado fruit depends on the oil contents of the fruit. This relationship has been known for a long time to have emerged as a natural result of an increase in the oil content of the fruit (Young and Lee, 1978;Osuna-Garcia et al, 2010;Magwaza and Tesfay, 2015). Avocados have a high oil content by the time the fruits have reached maximum maturity (Barmore, 1976;Osuna-Garcia et al, 2010;Blakey, 2011).…”

Section: Resultsmentioning

confidence: 99%

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Determination of some physicochemical properties in fruits of some avocado (Persea americana Mill.) cultivars during the harvesting periods

Bayram

Tepe

2019

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In this study, certain physical and chemical properties of the Fuerte, Bacon and Zutano avocado cultivars were determined during the harvesting periods between the years 2010-2013. Fruit harvests were performed at intervals of 15-20 days. The dry weight and oil content of Fuerte cultivar increased by 110.2% and 234.2%, respectively, between October and May of the 2010-2011 harvesting period. The dry weight and oil content of the Bacon cultivar increased by 44.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Determination of some physicochemical properties in fruits of some avocado (Persea americana Mill.) cultivars during the harvesting periods

Bayram

Tepe

2019

Derim

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“…Classical tests are very sensitive to normal and asymmetric distributions. In all grower histograms (Figure 1a), it can be observed that heavy tails remain on the right side of histograms mainly because, during the early season, some immature fruit could be harvested; this fruit will not ripen properly, and some will never reach edible ripeness (Magwaza and Tesfay, 2015). Therefore, the classical variance tests will not be suitable for early season heterogeneity ripening evaluation.…”

Section: Multiple Comparisons Of Squared Residualsmentioning

confidence: 99%

A Statistical Approach for Assessing the Heterogeneity of Hass Avocados Subjected to Different Postharvest Abiotic Stresses

et al. 2016

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C. Fuentealba, R. Pedreschi, I. Hernández, and J. Saavedra. 2016. A statistical approach for assessing the heterogeneity of Hass avocados subjected to different postharvest abiotic stresses. Cien. Inv. Agr. 43(3):356-365. Hass avocado (Persea americana Mill.) is marketed worldwide. Due to its complex physiology, a wide variability in postharvest ripening can be observed, i.e., heterogeneity in the number of days to reach edible ripeness. There is a need for a simple and objective method for evaluating the efficacy of postharvest treatments in the reduction of this postharvest ripening heterogeneity given the high demand of import countries for consistent quality and product homogeneity. Therefore, the aim of this study was to compare the appropriateness of different statistical methods used to evaluate this ripening heterogeneity. Bartlett's, Cochran's, Levene's homogeneity of variance tests were applied to different treatments. In addition, a multiple comparisons test of squared residuals (parametric and non-parametric) was applied. The classical statistical approaches (Bartlett's, Cochran's and Levene's tests) showed similar results as the multiple comparisons test of squared residuals only when one treatment and large sample sizes (n=100) were evaluated. All statistical methods were able to detect significant differences in ripening heterogeneity from growers and storage conditions. The multiple comparisons test of squared residuals was the most suitable method for multifactorial experiments and small sample sizes (n=30) compared to the classical approaches, which increased the probability of obtaining false positives or a type I error.

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“…Avocado production in Australia is expanding rapidly and there are strong financial incentives to increase sales both domestically and internationally. However, avocado maturity and quality characteristics, including ripening rates and shelf‐life, are often highly variable within an individual shipment . This inability to consistently guarantee internal fruit quality is a major factor not only for the Australian avocado industry but also the entire horticulture sector.…”

Section: Introductionmentioning

confidence: 99%

“…However, avocado maturity and quality characteristics, including ripening rates and shelf-life, are often highly variable within an individual shipment. 1,2 This inability to consistently guarantee internal fruit quality is a major factor not only for the Australian avocado industry but also the entire horticulture sector. Inferior fruit quality is seen as one of the key factors impacting on supply chain efficiency and profitability.…”

Section: Introductionmentioning

confidence: 99%

The application of FT‐NIRS for the detection of bruises and the prediction of rot susceptibility of ‘Hass’ avocado fruit

Wedding

Wright²,

Grauf³

et al. 2018

J Sci Food Agric

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BACKGROUND A rapid non‐destructive in‐line grading system that can rapidly and accurately assess individual avocado fruit for internal quality attributes, including bruises and rots, would allow the avocado industry to provide a more consistent fruit quality to the consumer, optimise market distribution and ensure maximum yield for the producer and retailer. Fourier transform–near‐infrared (FT‐NIR) spectroscopy was investigated to detect bruises and rot susceptibility as an indication of shelf‐life in avocado fruit at both the sprung stage of ripeness and eating ripe fruit. RESULTS The classification models (principal component linear discriminant analysis, partial least squares discriminant analysis and support vector machine) for each of three growing seasons found hard green fruit that were deliberately bruised could be correctly detected with 70–78% accuracy after 2–5 h following impact damage and with 83–89% accuracy after 24 h. For eating ripe fruit, the accuracy was 60–100% after 2–5 h following impact damage and 66–100% after 24 h. The ability of the classification models to accurately predict rot development into two classes, ≤10% and >10% of flesh affected, ranged from 65% to 84% over the three growing seasons. When the rot classes were defined as ≤30% and >30% the accuracy was 69–77%. CONCLUSIONS The results of the study highlight the potential of FT‐NIR reflectance spectroscopy for application in a commercial, in‐line setting for the non‐destructive evaluation of impact damage and rot susceptibility of whole avocado fruit. The study indicates that fruit should be held for approximately 24 h prior to scanning to allow bruise development to occur, particularly in hard fruit (i.e., stage 2) prior to bruise assessment. © 2018 Society of Chemical Industry

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A Review of Destructive and Non-destructive Methods for Determining Avocado Fruit Maturity

Cited by 119 publications

References 81 publications

Determination of some physicochemical properties in fruits of some avocado (Persea americana Mill.) cultivars during the harvesting periods

Determination of some physicochemical properties in fruits of some avocado (Persea americana Mill.) cultivars during the harvesting periods

A Statistical Approach for Assessing the Heterogeneity of Hass Avocados Subjected to Different Postharvest Abiotic Stresses

The application of FT‐NIRS for the detection of bruises and the prediction of rot susceptibility of ‘Hass’ avocado fruit

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