Influence of different harvest dates and ripening periods on fruit quality and oil characteristics of Fuerte avocados

Yousef, Aml R.M.; Hassaneine, M. M. M.

doi:10.5251/abjna.2010.1.6.1223.1230

Cited by 10 publications

(13 citation statements)

References 23 publications

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“…Our results showed that the dry matter content increased gradually and then decreased throughout harvest dates during storage. This behaviour was also observed by other authors (Ozdemir & Topuz, 2004;Yousef & Hassaneine, 2010). It may be due to the inactivation of acetyl-CoA carboxylase, a key enzyme for the production of long chain fatty acid from 14C acetate in avocado fruit tissues, once avocado has been picked.…”

Section: Discussionsupporting

confidence: 74%

“…In our study, the rate of ripening at 25°C following cold storage decreased first and then increased. However, some studies reported that the rate of ripening of avocado fruit during storage at a later harvest date was faster than that at an earlier harvest date (Yousef & Hassaneine, 2010;Zauberman, Fuchs, & Akerman, 1986). The study on cherimoya fruit showed that the rate of ripening during storage was inversely related to harvest date (Alique & Zamorano, 2000).…”

Section: Discussionmentioning

confidence: 94%

“…Investigations on nutritional compounds and antioxidant activity are important for understanding the influences of harvest date on the ripening of avocado. It was observed that the ascorbic acid content in 'Fuerte' avocado decreased by different harvest dates and ripening at 20°C for a week (Yousef & Hassaneine, 2010). It was shown that harvest date did not have a significant effect on the total phenolic contents or antioxidant capacity, while the ascorbic acid content decreased between harvests on strawberry fruit (Pozo-Imsfran, Duncan, Yu, & Talcott, 2006).…”

Section: Introductionmentioning

confidence: 94%

“…The maturity stage at harvest is the most important factor that affects fruit quality. In the literature, the main information on the harvest date of avocado is related to the fruit quality such as dry matter, colour, firmness and fatty acids (Ozdemir & Topuz, 2004;Yousef & Hassaneine, 2010). Meanwhile, the main information on the antioxidants of avocado is related to different strains and cultivars, ripening stages or comparisons with other fruits (Corral-Aguayo et al, 2008;Villa-Rodrí-guez, Molina-Corral, Ayala-Zavala, Olivas, & González-Aguilar, 2011;Wang, Bostic, & Gu, 2010).…”

Section: Introductionmentioning

confidence: 97%

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Effect of harvest date on the nutritional quality and antioxidant capacity in ‘Hass’ avocado during storage

Wang¹,

Zheng²,

Khuong³

et al. 2012

Food Chemistry

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Section: Discussionsupporting

confidence: 74%

Section: Discussionmentioning

confidence: 94%

Section: Introductionmentioning

confidence: 94%

Section: Introductionmentioning

confidence: 97%

See 2 more Smart Citations

Effect of harvest date on the nutritional quality and antioxidant capacity in ‘Hass’ avocado during storage

Wang¹,

Zheng²,

Khuong³

et al. 2012

Food Chemistry

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“…Avocado is a climacteric fruit and as such it is characterized by an increase in the respiration rate and ethylene production at the onset of ripening [26]. Compared with other climacteric fruits, avocado produces high amounts of ethylene (80−100 µL kg −1 h −1 at 20 • C) when ripening [27].…”

Section: Avocado Fruit Ripening Physiologymentioning

confidence: 99%

Factors associated with postharvest ripening heterogeneity of ‘Hass’ avocados (Persea americanaMill)

Hernández¹,

Fuentealba²,

Olaeta³

et al. 2016

Fruits

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-Introduction. 'Hass' is the main avocado cultivar commercialized worldwide. The extended flowering period, very low percentage of fruit set and inability to ripen on the tree renders the fruit heterogeneous and unpredictable during postharvest management. The "triggered" and "ready-to-eat" growing markets for 'Hass' avocados are affected by the variable postharvest ripening or ripening heterogeneity which creates severe logistical problems for marketers and inconsistent quality delivery to consumers. Synthesis. The dry matter content, the current avocado harvest index that correlates very well with oil content, has been extensively used to harvest 'Hass' avocados to comply with the minimum standards to guarantee consumer satisfaction. However, previous work and empirical experience demonstrate that dry matter does not correlate on a fruit-to-fruit basis with time to reach edible ripeness. Thus, avocados of very different ages are harvested from individual trees, resulting in heterogeneous postharvest ripening of fruit within a specific batch. Several preharvest factors related to environmental and growing conditions and crop management as well as postharvest technology strategies influence the observed variability of postharvest ripening. Conclusion. Modern approaches based on studying the composition of individual fruits displaying contrasting postharvest ripening behavior, combined with non-destructive phenotyping techniques, seem to offer practical solutions for the fresh supply chain of avocados to sort fruit based on their ripening capacity.Keywords: avocado / Persea americana / fruit quality / ripening stage / preharvest management / secondary metabolites / non-destructive analysis Résumé -Facteurs associés à l'hétérogénéité du mûrissement post-récolte des avocats (Persea americana Mill cv. Hass). Introduction. Le 'Hass' est la principale variété d'avocat commercialisée dans le monde. Sa période de floraison prolongée, son très faible pourcentage de nouaison et son incapacité à mûrir sur l'arbre en font un fruit hétéro-gène et imprévisible à gérer après récolte. Le marché croissant des avocats 'Hass' « déclenchés » et « prêts-à-manger » est affecté par la variabilité ou l'hétérogénéité du mûrissement post-récolte, ce qui crée de sérieux problèmes logistiques aux spécialistes du marketing et offre une prestation de qualité inégale aux consommateurs. Synthèse. La teneur en matière sèche, l'actuel indice de récolte des avocats qui correspond parfaitement à la teneur en huile du fruit, a été largement utilisé pour récolter les avocats 'Hass' en conformité avec les normes minimales de garantie de satisfaction des consommateurs. Toutefois, des travaux antérieurs et l'expérience empirique démontrent que la matière sèche ne correspond pas à un paramètre sur lequel se baser d'un fruit à l'autre pour estimer la durée jusqu'au fruit mûr prêt à manger. Ainsi, pour des fruits d'âge très différents récoltés arbre par arbre, il en résulte une hétérogénéité du mûrisse-ment des fruits après récolte dans chaque lo...

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The influence of ripening on the nutrient composition and antioxidant properties of New Zealand damson plums

Rashidinejad,

Ahmmed

2024

Food Science & Nutrition

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The current study pioneers a comprehensive exploration into the influence of ripening stages on the nutritional composition and antioxidant attributes of the New Zealand damson plums (Prunus domestica ssp. Insititia). Sampled at early‐, mid‐, and late‐ripening stages from randomly selected plum trees, the investigation unveiled notable significant (p < .05) declines in multiple parameters as ripening progressed. Noteworthy reductions in dry matter (from 21% to 19.33%), stone weight (from 30.23% to 24.30%), total dietary fiber (from 3.15% to 2.5%), energy content (from 280 to 263 kJ/100 g), vitamin D3 (from 1.67 to 1.53 μg/100 g), vitamin A (from 4.2 to 3.87 μg/100 g), and specific minerals (e.g., Ca, Mg, and P) emerged as a hallmark of this progression. Additionally, plums harvested at the advanced ripening stage exhibited heightened moisture content in contrast to their early‐stage counterparts. Conversely, ash, protein, carbohydrates, total sugar, and minerals (including K, Na, Zn, and Se) demonstrated no significant alteration (p > .05) across ripening stages. Remarkably, damson plums that were harvested at the end of the ripening stage displayed reduced phenolic content and total antioxidant activity compared to those acquired at the early–mid ripening phase. This research collectively highlights the substantive impact of harvesting time and ripening stage on the nutritional and antioxidant profiles of damson plums cultivated in New Zealand.

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Influence of different harvest dates and ripening periods on fruit quality and oil characteristics of Fuerte avocados

Abstract: Ripening and procedures of highly enriched and specialized oil in Fuerte avocado (persea americana Mill.) during storage at 20 o C were investigated. Three different harvest dates (early, middle and late) of avocado fruits were evaluated. Fruits were collected in first November,

Cited by 10 publications

References 23 publications

Effect of harvest date on the nutritional quality and antioxidant capacity in ‘Hass’ avocado during storage

Effect of harvest date on the nutritional quality and antioxidant capacity in ‘Hass’ avocado during storage

Factors associated with postharvest ripening heterogeneity of ‘Hass’ avocados (Persea americanaMill)

The influence of ripening on the nutrient composition and antioxidant properties of New Zealand damson plums

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