title: Spatial and temporal analysis of textural and biochemical changes of imported avocado cv. Hass during fruit ripening.
abstract: The ripeness degree of climacteric fruits, such as avocado ( Persea americana Mill.), can be correlated with rheological properties. However, there remains little information on not only the postharvest changes in texture of avocado fruit from different origins but also the spatial variation within fruit. In addition, the relationship between changes in texture and composition of fatty acids and major nonstructural carbohydrates (NSCs) of fruit tissue during ripening is unknown. The texture of different horizontally cut slices from individual fruits within a consignment was measured during ripening using a previously unreported technique. The composition of fatty acids and NSCs in fruit mesocarp tissue was determined. The composition of fatty acids and oil and dry matter contents varied significantly according to origin. Significant changes in texture, mannoheptulose and perseitol contents, and linoleic acid percentage were found in avocado fruit flesh during ripening. Spatial variation within fruit was detected in both textural and biochemical characteristics.
authors: Plant Science Laboratory, Cranfield University, Bedfordshire MK43 0AL, United Kingdom.
authors: Sandra
authors: S
authors: Landahl
authors: Marjolaine Dorothée
authors: MD
authors: Meyer
authors: Leon Alexander
authors: LA
authors: Terry
mesh_terms: D002241:Carbohydrates / Q000032:analysis; D005227:Fatty Acids / Q000032:analysis; D005638:Fruit / Q000737:chemistry / Q000502:physiology; D027421:Persea / Q000737:chemistry* / Q000502:physiology*; D012212:Rheology
chemical_list: D002241:Carbohydrates; D005227:Fatty Acids