Quality Evaluation of the Ready-to-Eat Avocado cv. Hass
Consumer interest in avocado fruit has increased in the last decade in Europe. Nutritional and quality attributes affect the choice of these fruits, whose characteristics must also be maintained in the postharvest period. The preference regarding the feasibility of eating ripe fruits can assure and...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Wiley
2021-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2021/6621449 |
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| _version_ | 1832546000838852608 |
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| author | Nicole Roberta Giuggioli Gabriele Chiaberto Thais Mendes da Silva |
| author_facet | Nicole Roberta Giuggioli Gabriele Chiaberto Thais Mendes da Silva |
| author_sort | Nicole Roberta Giuggioli |
| collection | DOAJ |
| description | Consumer interest in avocado fruit has increased in the last decade in Europe. Nutritional and quality attributes affect the choice of these fruits, whose characteristics must also be maintained in the postharvest period. The preference regarding the feasibility of eating ripe fruits can assure and improve the success of the emerging marketing of avocados. The exposure of fruits to exogenous ethylene (C2H4) treatment can accelerate the process of fruit ripening. The aim of this work was at improving the existing knowledge about the quality traits of avocado cv. Hass fruits at the ready-to-eat stage. The most important qualitative traits (weight loss, dry matter content, hardness pulp, and external and internal fruit colour) were evaluated up to 96 hours, maintaining the fruit at two different temperatures, T1 (+8°C) and T2 (+17°C). A trained sensory panel was conducted at 96 hours to confirm the quality of avocado cv. Hass ripened with exogenous C2H4. |
| format | Article |
| id | doaj-art-8b3500968d274ebaac8a496df397bb9a |
| institution | Kabale University |
| issn | 2356-7015 2314-5765 |
| language | English |
| publishDate | 2021-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-8b3500968d274ebaac8a496df397bb9a2025-02-03T07:24:04ZengWileyInternational Journal of Food Science2356-70152314-57652021-01-01202110.1155/2021/66214496621449Quality Evaluation of the Ready-to-Eat Avocado cv. HassNicole Roberta Giuggioli0Gabriele Chiaberto1Thais Mendes da Silva2DISAFA, Università Degli Studi di Torino, Largo Braccini 2, Grugliasco 10095, ItalyDISAFA, Università Degli Studi di Torino, Largo Braccini 2, Grugliasco 10095, ItalyDISAFA, Università Degli Studi di Torino, Largo Braccini 2, Grugliasco 10095, ItalyConsumer interest in avocado fruit has increased in the last decade in Europe. Nutritional and quality attributes affect the choice of these fruits, whose characteristics must also be maintained in the postharvest period. The preference regarding the feasibility of eating ripe fruits can assure and improve the success of the emerging marketing of avocados. The exposure of fruits to exogenous ethylene (C2H4) treatment can accelerate the process of fruit ripening. The aim of this work was at improving the existing knowledge about the quality traits of avocado cv. Hass fruits at the ready-to-eat stage. The most important qualitative traits (weight loss, dry matter content, hardness pulp, and external and internal fruit colour) were evaluated up to 96 hours, maintaining the fruit at two different temperatures, T1 (+8°C) and T2 (+17°C). A trained sensory panel was conducted at 96 hours to confirm the quality of avocado cv. Hass ripened with exogenous C2H4.http://dx.doi.org/10.1155/2021/6621449 |
| spellingShingle | Nicole Roberta Giuggioli Gabriele Chiaberto Thais Mendes da Silva Quality Evaluation of the Ready-to-Eat Avocado cv. Hass International Journal of Food Science |
| title | Quality Evaluation of the Ready-to-Eat Avocado cv. Hass |
| title_full | Quality Evaluation of the Ready-to-Eat Avocado cv. Hass |
| title_fullStr | Quality Evaluation of the Ready-to-Eat Avocado cv. Hass |
| title_full_unstemmed | Quality Evaluation of the Ready-to-Eat Avocado cv. Hass |
| title_short | Quality Evaluation of the Ready-to-Eat Avocado cv. Hass |
| title_sort | quality evaluation of the ready to eat avocado cv hass |
| url | http://dx.doi.org/10.1155/2021/6621449 |
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