Fruit characterization of high oil content avocado varieties

Abstract

To expand the data bank on avocado (Persea americana Mill.) varieties all over the world, and to select good varieties for commercial or improving purposes, a partial fruit characterization of 13 high oil content (11.23-18.80%) was performed. The chosen varieties are growing in a Venezuelan germplasm bank: Fuerte, Peruano, Lula, Ortega, Red Collinson, Alcemio, Araira 1, Pope, Ettinger, Gripiña 5, Barker, Duke, and Ryan. They were characterized for pulp oil and moisture; weight (whole fruit, seed, pulp and peel); length, width and fruit shape; peel characteristics (roughness, color and hand peeling); and ripeness time. The variety Ryan showed the highest oil content (18.80%) and calorific value (191 Kcal/100 g wet flesh). Avocado varieties grown in Venezuela have generally less oil content and are generally lighter than those from other countries. Most of the varieties had low pulp proportion, and were pyriform, with rough green peel and difficult to hand peel. Red Collinson had an uncommon reddish peel. The ripening time was between 4 and 10 days after harvest. Key words: avocado, fruit characterization CARACTERIZAÇÃO DE FRUTOS DE VARIEDADES DE ABACATE COM ALTO TEOR DE ÓLEORESUMO: O teor de óleo de abacates (Persea americana Mill.)é uma característica importante para seu consumo in natura e para a indústria. Treze variedades de abacate de alto teor de óleo (11,23-18,80%) de um pomar venezuelano: Fuerte, Peruano, Lula Ortega, Red Collison, Alcemio, Araira 1, Pope, Ettinger, Gripiña 5, Barker, Duke e Ryan, foram caracterizados pelo teor de óleo da polpa e umidade; peso (fruto inteiro, semente, polpa e casca); comprimento, largura e forma; características da casca (rugosidade, cor e soltura); e tempo de maturação. A variedade Ryan mostrou os maiores teor de óleo (18,80%) e valor calórico (191 kcal/100 g de peso fresco). As variedades venezuelanas têm, em geral, teor mais baixo de gordura e proporção de polpa, e são em geral mais leves que aquelas de outros países. A maioria das variedades é periforme, com casca verde áspera e difíceis de serem descascadas manualmente. A variedade Red Collison tem uma cor avermelhada incomum. A maturação esteve entre 4 e 10 dias após a colheita. Palavras-chave: abacate, caracterização de fruto

Morphological and Chemical Analysis of 16 Avocado Accessions (Persea americana) From China by Principal Component Analysis and Cluster Analysis

“…10, No. 8;20181999, 2002Villa-Rodríguez et al, 2011;Vinha et al, 2013); these previously reported values were mostly higher than those found in the present study. We inferred that the different cultivation conditions of the avocado accessions could have the main effect on the variation of the total lipid levels of the pulps.…”

Morphological Characteristics, Nutritional Quality, and Bioactive Constituents in Fruits of Two Avocado (Persea americana) Varieties from Hainan Province, China

“…The total lipid contents in the pulp of RN-7 and RN-8 fruits were all ≤ 8%, placing them in the group of varieties with low oil content, which are inferior to the widely grown 'Hass' cultivar (Gómez-López, 1999, 2002Rodríguez-Carpena et al, 2011;Villa-Rodríguez et al, 2011;Dreher and Davenport, 2013). The pulp of RN-7 and RN-8 contains more soluble protein (0.42 g/100 g), more than twice that measured in the seed in the present study (Table 2), although previous studies found that soluble protein levels in the pulp are lower than levels in the peel and seed (Rodríguez-Carpena et al, 2011;Vinha et al, 2013;Galvão et al, 2014).…”

“…The seeds of RN-7 and RN-8 were all of medium size (50.90±9.08 and 69.73±4.26 g) and nearly spherical in shape. Others have reported the seed weight of more than thirty avocado cultivars from around the world from 26.54 g for Duke to 115.82 g for Ceniap 2 (Gómez-López et al, 1999, 2002Rodríguez-Carpena et al, 2011;Galvão et al, 2014). This indicates that these two Chinese native avocado accessions had the medium-sized seeds in comparison with foreign avocado varieties.…”

Influence of different cultivars on oil quality and chemical characteristics of avocado fruit

“…For this reason, the lipid fraction of the avocado fruit has been studied by several authors, focusing on the composition of its fatty acids (Bora et al, 2001;Frega et al, 1990;Freitas et al, 1993;Martinez Nieto et al, 1988;Ratovohery et al, 1988;Soares et al, 1991;Southwell et al, 1990). Gómez-López (2002) characterized the Collinson and Barker cultivars in terms of their high oil content (112.3 to 188.0 g/kg of pulp). Although several authors (Bora et al, 2001;Brasil, 1971;Gómez-López, 2002;Lozano et al, 1993;Martinez Nieto et al, 1988;Medina, 1980;Morton, 1987;Turatti & Canto, 1985) have studied the chemical composition of avocado pulp, only a few of them reported the oil and moisture content of(Hewlett Packard -Palo Alto, USA) equipped with a flame ionization detector (FID).…”

“…Gómez-López (2002) characterized the Collinson and Barker cultivars in terms of their high oil content (112.3 to 188.0 g/kg of pulp). Although several authors (Bora et al, 2001;Brasil, 1971;Gómez-López, 2002;Lozano et al, 1993;Martinez Nieto et al, 1988;Medina, 1980;Morton, 1987;Turatti & Canto, 1985) have studied the chemical composition of avocado pulp, only a few of them reported the oil and moisture content of(Hewlett Packard -Palo Alto, USA) equipped with a flame ionization detector (FID). A volume of 1.0µL of FAME was injected and chromatographic separation was carried out in an HP INNOwax capillary column (Hewlett Packard; 30m length, 0.25mm i.d.…”