Anatomía del fruto de aguacate, ¿drupa o baya?

Priego, Alejandro F. Barrientos; Villanueva, Eduardo García; García, Edilberto Avitia

doi:10.5154/r.rchsh.1995.06.041

Cited by 10 publications

(19 citation statements)

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“…It is possible to observe some oil droplets (OD) inside the parenchyma cells. This microscopic picture of the structure is similar to the avocado schemes reported by Barrientos in 1996 [10]. Nevertheless, this structure presents significant differences from the structure of the olive fruit (olive is the most important commercial fruit in the world with high oil content).…”

Section: Light Microscopysupporting

confidence: 69%

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Effect of a Novel Oil Extraction Method on Avocado (Persea americana Mill) Pulp Microstructure

Ortiz

Dorantes

Gallndez

et al. 2004

Plant Foods Hum Nutr

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Avocado (Persea americana Mill) is an oil-rich fruit, the pulp containing up to 33% of the oil. It is rich in monounsaturated fatty acids, and has nutritional properties similar to olive oil. However, there is no widespread commercial method for oil recovery from avocado pulp. The aim of this study is to contribute to the limited knowledge about the micro- and ultrastructure of avocado. It presents a micro- and ultrastructural study of avocado pulp before and after three different oil recovery methods, in order to relate the quality and yielding of the oil to the cellular changes in the pulp. This study was made using light, scanning electron, and electron transmission microscopy. The microwave-squeezing method yielded 67% of the oil, preserved the shape of the cell by causing only a slight modification, and gave the best quality oil. Hexane extraction yielded 59%, causing the idioblastic oil cells to become irregularly shaped and rough-surfaced. Acetone extraction yielded 12%, and deformed the cellular wall while the oil remained inside, giving a poor quality oil. On the basis of these results, the microwave-squeezing method is suggested as a new option for oil recovery from avocadopulp. This method could be adapted for industrial processing.

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Section: Light Microscopysupporting

confidence: 69%

“…The oilcontaining cells are evenly distributed through the mesocarp and surrounded by parenchyma cells, arranged in a ring fashion. An idioblastic oil cell has a diameter of up to 80 µm, and its cellular wall is 4 µm thick, as opposed to the 2.5-µm wall thickness of the parenchyma cells [10,11].…”

Section: Introductionmentioning

confidence: 99%

Effect of a Novel Oil Extraction Method on Avocado (Persea americana Mill) Pulp Microstructure

Ortiz

Dorantes

Gallndez

et al. 2004

Plant Foods Hum Nutr

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“…These differences did not affect the organoleptic characteristics assessed in the fruits; however, if they were affected some physical and chemical characteristics, particularly a greater roughness in the skin of the fruits of Nayarit, from those of Jalisco and Michoacan. This coincided with Barrientos-Priego et al (1996), who suggested that the roughness of the skin of 'Hass' was greater in warm climates than in fresh. A higher mean maximum air temperature was increased skin roughness (r= 0.94; p≤ 0.01) and lower pulp oil content (r= -0.71; p≤ 0.05), both characteristics mentioned by Hass (1935) as distinguishing of 'Hass' and that he referred will vary depending on weather, topographic, orographic and orchard management conditions.…”

Section: Agradecimientossupporting

confidence: 76%

“…Las diferencias mencionadas no afectaron las características organolépticas evaluadas en los frutos; sin embargo, si resultaron afectadas algunas características físicas y químicas, particularmente una mayor rugosidad en la piel de los frutos de Nayarit, respecto a los de Jalisco y Michoacán. Lo anterior coincidió con Barrientos-Priego et al (1996), quienes sugirieron que la rugosidad de la piel de 'Hass' era mayor en climas cálidos que en los frescos. A mayor temperatura máxima media del aire hubo mayor rugosidad de la piel (r= 0.94; p≤ 0.01) y menor contenido de aceite en pulpa (r= -0.71; p≤ ratio, testa and pulp relative to the fresh weight.…”

Section: Rugosityunclassified

Evaluación inicial de algunos aspectos de calidad del fruto de aguacate ‘Hass’ producido en tres regiones de México

Salazar-García

Medina-Carrillo

Álvarez-Bravo

2017

Remexca

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ResumenMéxico es el principal productor de aguacate 'Hass' en el mundo y la mayor superficie se localiza en el occidente de México. El precio del fruto de 'Hass' varía según su lugar de origen con el argumento que es debido a diferencias en la rugosidad de la piel, tamaño de la semilla, así como en textura y calidad de la pulpa. Se carece de información sobre estas supuestas diferencias. El objetivo de esta investigación fue conocer algunas características físicas, químicas y organolépticas de frutos de 'Hass' de las regiones productoras de los estados de Michoacán, Jalisco y Nayarit. Los frutos analizados fueron originados por la floración normal (invierno 2012) y cosechados en octubre 2013 con un contenido de materia seca en la pulpa > 22%. Se les evaluaron características físicas y químicas en dos fases: 1) a la cosecha; y 2) en madurez de consumo alcanzada a temperatura ambiente (21 ± 1 °C). La calidad organoléptica se evaluó en madurez de consumo. Los frutos de Nayarit presentaron la mayor rugosidad y proporción en peso de la piel, los de Jalisco la mayor proporción en peso de la pulpa y los de Michoacán el mayor contenido de aceite. La evaluación sensorial del fruto no mostró diferencias entre las regiones productoras. La temperatura media del aire fue la variable que más correlacionó con algunas características físicas del fruto. Las AbstractMexico is the largest producer of avocado 'Hass' in the world and the largest area is located in western Mexico. The price of the fruit of 'Hass' varies according to their place of origin on the grounds that it is due to differences in skin roughness, seed size and texture and pulp quality. There is a lack of information on these alleged differences. The objective of this research was to determine some physical, chemical and organoleptic fruit of 'Hass' producing regions in the states of Michoacan, Jalisco and Nayarit features. The fruits analyzed were originated by normal flowering (winter 2012) and harvested in October 2013 with a content of dry matter in the pulp> 22%. They assessed physical and chemical characteristics in two phases: 1) harvest; and 2) consumption maturity reached at room temperature (21 ± 1 °C). Organoleptic quality was evaluated in mature consumer. The fruits of Nayarit roughness and had the highest weight ratio of skin, Jalisco most weight ratio of the pulp and Michoacan the higher oil content. Sensory evaluation of the fruit showed no difference between the producing regions. The average air temperature was the variable that most correlated with some physical characteristics of the fruit. The differences found for some physical and chemical fruit of 'Hass' for each producer region features not affect its organoleptic quality. IntroducciónEn el estado de Michoacán se encuentra más de 80% de la superficie establecida con aguacate en México. Le siguen Jalisco, Estado de México, Morelos y Nayarit, éste último con más de 4 350 ha. Los estados mencionados concentran 95% de la superficie nacional establecida (SIAP, 2014).La diversidad climática de l...

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“…The mesocarp was made up of isodiametric parenchyma cells of an average of 44.5 m. The vascular system did not show any alterations in phloem and xylem ( Figure 3A) (Cummings & Schroeder, 1942;Barrientos-Priego et al, 1996).…”

Section: Histologymentioning

confidence: 99%

Histopathology of Avocado Fruit Infected by Avocado Sunblotch Viroid

Vallejo-Pérez¹,

Téliz-Ortiz²,

Torre-Almaráz³

et al. 2014

JAS

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Avocado sunblotch viroid (ASBVd) was detected in the exocarp and mesocarp of symptomatic and asymptomatic 'Hass' avocado fruit. Macroscopic symptoms caused by the ASBVd in fruits are the result of anatomical and chemical changes in the structure of the exocarp and mesocarp cells, which are typified by marked cellular disorganization, accumulation of phenolic compounds in the cytoplasm and cell walls, and reduction of cytoplasmic content resulting in cell collapse and death. The mesocarp of symptomatic fruits showed a reduction of 28-38% in chlorophyll A and 23-28% in chlorophyll B content, as well as an increase of up to 50-62% in phenolic compounds compared to asymptomatic fruit. The phloem cells of symptomatic fruit showed hyperplasia and the xylem elements were occluded in the mesocarp. Additionally disorganization and cell collapse was observed leading to groove formation in symptomatic fruit. Chlorophyll reduction and increase in phenolic compounds probably leads to the development of yellow or red symptoms in the rind. Asymptomatic fruits did not show any anatomical change despite the presence of the ASBVd. The PCR and dot-blot hybridization membranes showed relatively higher signal intensity in symptomatic fruits in contrast to the asymptomatic ones.

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Anatomía del fruto de aguacate, ¿drupa o baya?

Cited by 10 publications

References 0 publications

Effect of a Novel Oil Extraction Method on Avocado (Persea americana Mill) Pulp Microstructure

Effect of a Novel Oil Extraction Method on Avocado (Persea americana Mill) Pulp Microstructure

Evaluación inicial de algunos aspectos de calidad del fruto de aguacate ‘Hass’ producido en tres regiones de México

Histopathology of Avocado Fruit Infected by Avocado Sunblotch Viroid

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