Assessment the Volatile Organic Compound of Avocado during Ripening Process and Mechanical Damage Using Electronic-Nose System

Abstract

The appearance of fruit color and texture of avocado is a quality parameter commonly used by consumers when choosing the fruit, they buy. Intention to repurchases could be determined by the fruit’s internal quality properties, such as taste associated with volatile organic compound (VOC). The quality of the fruit will decrease after harvesting. It is also susceptible to mechanical damage during harvest and post-harvest handling. This research aimed to identify VOC during the ripening process and mechanical damage of avocado using E-nose. A metal-oxide semiconductor-based electronic nose (E-Nose) system was used to determine the changes in volatile organic production. The results showed that VOC changes during the ripening period. In addition, there was a change of VOC in mechanically damaged fruit. This study shows the potential application of e-nose to identify mechanically damaged avocados.