Changes in dry matter, oil content and fatty acid of avocado during storage
Changes in dry matter and oil contents in the fruit of three avocado (Persea americana Mill.) cultivars: Hass, Breda and Margarida were measured during the storage period. In mid-October 2014, avocado fruits were harvested according to the Tsuge Farm picking standard in São Gotardo city, Minas Gerais State, Brazil. Samples were kept at room temperature (20-30°C) for 22 days and content of dry matter and oil were measured six times at different time intervals. The dry matter content in Hass and Breda increased from 34.1 to 45.2% and from 29.6 to 32.9%, respectively during storage. Oil content increased significantly from 20.5 to 35.7% in Hass and from 14.3 to 25.7% in Breda. On the other hand, oil content in Margarida fluctuated during storage. Oleic (51.2/60.1/55.9%), palmitic (21.8/22.8/26.9%), linoleic (13.6/9.7/13.2%) and palmitoleic (13.1/7.0/3.0%) acids were the major fatty acids observed in Hass, Breda and Margarida, respectively and their content significantly changed during storage.
Alnasan, Z. and Yamanishi, O.K. (2018). Changes in dry matter, oil content and fatty acid of avocado during storage. Acta Hortic. 1216, 37-44
avocado, 'Hass', 'Breda', 'Margarida', fatty acid composition, ripening