California Hass Avocado: Profiling of Carotenoids, Tocopherol, Fatty Acid, and Fat Content during Maturation and from Different Growing Areas

Lu, Qing-Yi; Zhang, Zuo‐Feng; Wang, Yue; Wang, David; Lee, Ru-Po; Gao, Kun; Byrns, Russell E.; Heber, David

doi:10.1021/jf901839h

Cited by 126 publications

(109 citation statements)

References 11 publications

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“…are highly nutritious being rich in oleic, palmitic, linoleic and palmitoleic acids; vitamin A, B, C, E and K; and the minerals, potassium, phosphorus, magnesium and iron (Lu et al, 2009;Yahia, 2010). Anthracnose disease, caused by Colletotrichum gloeosporioides Penz.…”

Section: Introductionmentioning

confidence: 99%

Expression of pathogenesis-related (PR) genes in avocados fumigated with thyme oil vapours and control of anthracnose

et al. 2016

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Highlights• Thyme oil fumigation effectively controlled the anthracnose in avocados.• Defence enzymes (chitinase and β-1,3-glucanase) were induced by thyme oil fumigation.• Thyme oil fumigation initiated the expression and activities of defense enzymes. AbstractThyme oil (TO) fumigation (96 μL L -1 ) to cv. Hass and Ryan avocados significantly reduced anthracnose incidence compared to prochloraz and to untreated control. Also enhanced activities of β-1,3-glucanase, chitinase were noted in both cultivars. TO fumigation induced the expression of both β-1,3-glucanase and chitinase genes in naturally infected fruit of both cultivars, during storage at 7 or 7.5 °C for up to 21 d and during subsequent simulated market shelf conditions at 20 °C for 5 d. However, the impact of TO fumigation on the β-1,3-glucanase gene expression was higher in both cultivars. Higher gene regulation and β-1,3-glucanase, chitinase activities were observed in cv. Ryan compared to Hass. Although TO 2 fumigation significantly reduced anthracnose incidence in both naturally infected cultivars, the inhibitory effect was slightly higher in cv. Ryan than Hass. Thus postharvest TO fumigation had positive effects on enhancing anthracnose disease resistance during storage and also gave a residual effect during the simulated shelf life.

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Section: Introductionmentioning

confidence: 99%

Expression of pathogenesis-related (PR) genes in avocados fumigated with thyme oil vapours and control of anthracnose

et al. 2016

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“…The strip was placed inside UV-Vis cuvette in such that the formulation touches transparent side of cuvette. It was allowed to equilibrate for 15 mins to ensure levelling of the formulation between transpore tape and wall of the cuvette [18][19][20][21][22] .…”

Section: Spf Determination Transmission Spectrum Transpore Tape Methodsmentioning

confidence: 99%

“…The formulated creams were inoculated on the plates of Muller Hinton agar media by streak plate method and a control was prepared by omitting the cream 18 . The plates were placed in to the incubator and are incubated at 37 0 C for 24 hours.…”

Section: Microbiological Studies For the Herbal Creamsmentioning

confidence: 99%

Development and Evaluation of Herbal Extract Cream for Hydration and Photo-Protection

Ali¹,

Saad²,

Alahmed³

et al. 2018

Int. J. Res. Ayurveda Pharm.

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Despite the increase in the number of cosmetic preparations containing antioxidant, sun protection, moisturizing agents, chiefly, due to their actions in preventing the process of skin aging, there is a need to develop herbal formulation in order to obtain safe, stable and multipurpose high efficient quality products. The present study was to develop and evaluate and compare the hydrating, erythema & sun protection of the herbal o/w cream comprising extract of natural product from Aloe vera, in the appropriate concentration. Different types of formulations oil in water (O/W) were formulated by incorporating different concentrations of different concentrations 0f the extract, 2.5, 5, 10 and 20 % namely and the base, F1 to F8. The evaluations of all formulations (F1 to F8) were done on different parameters like pH, viscosity, spreadability and stability were examined. Formulations F1 and F4 showed good spreadability, good consistency, homogeneity, appearance, pH, spreadability, no evidence of phase separation and ease of removal. The formulations F1-F4were selected for the animal studies. All formulations F1-F4 in concentrations of 2.5, 5, 10 and 20 % herbal extract. They showed no redness, edema, inflammation and irritation during irritancy studies. These formulations are safe to use for application to check the other parameters. Formulation F3 in concentration 5% showed the best hydration and photo-protection properties. These studies suggest that composition of the extract and the base of the cream of F3 is more appropriate, stable and safe, it may produce synergistic action.

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“…The edible portion of the fruit is high in lipid, which varies from 3% to 30% of its fresh weight and it is also rich in oleic, palmitic, linoleic, and palmitoleic acids, as well as stearic acid in trace amounts. (19) The fatty acid composition in avocado mesocarp is as follows: oleic acid (86 mg g -1 oil), palmitic acid (32 mg g -1 oil), linolenic acid (19 mg g -1 oil) and palmitoleic acid (14 mg g -1 oil). (19) Ozdemir and Topuz (20) indicated that in "Fuerte" oleic acid is the only fatty acid that increased continuously during the season and during ripening at 20 °C for 1 week with percentages ranging from 65.5 to 71.21% while palmitic acid decreased from 18.5 to 16.0% during maturation on the tree and from 16.0 to 14.5% during ripening at 20 °C for 1 week.…”

mentioning

confidence: 99%

“…(19) The fatty acid composition in avocado mesocarp is as follows: oleic acid (86 mg g -1 oil), palmitic acid (32 mg g -1 oil), linolenic acid (19 mg g -1 oil) and palmitoleic acid (14 mg g -1 oil). (19) Ozdemir and Topuz (20) indicated that in "Fuerte" oleic acid is the only fatty acid that increased continuously during the season and during ripening at 20 °C for 1 week with percentages ranging from 65.5 to 71.21% while palmitic acid decreased from 18.5 to 16.0% during maturation on the tree and from 16.0 to 14.5% during ripening at 20 °C for 1 week. Similarly, linolenic acid showed a regular decrease as the season progressed from 4.54 to 2% and from 3.0 to 1.4% in ripening at 20 °C for 1 week.…”

mentioning

confidence: 99%

Avocado Fruit Quality Management during the Postharvest Supply Chain

Bill¹,

Sivakumar²,

Thompson³

et al. 2014

Food Reviews International

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Avocados are a popular subtropical fruit of high economic importance and the European Union is the biggest importer of the bulk of the fruit coming from countries like South Africa, Chile and Israel. The fruit is highly nutritious being rich in vitamins A, B, C, minerals, potassium, phosphorus, magnesium, iron and antioxidants10%. The Guatemalan is native to the Guatemalan highland and has medium round fruit with an oil content of 8 to 15% and a leathery, pliable and non-granular ski n. The tree is less cold tolerant than the Mexican. The Mexican race thrives best in the subtropics and has the smallest fruit of the three races, with a thin skin and the highest oil of up to 30%. (2) The tree is most tolerant of cold growing conditions. Chen et al. (3) confirmed that the substantial genetic differentiation among the three ecological races corresponded to the defined horticultural races, but they also reported that the previously undetected genetic differentiation has two subpopulations from Central Mexico. Many cultivars are hybrids between the races. "Hass" (a Guatemalan x Mexican hybrid) is considered to be the most dominantly grown cultivar in the subtropics (4) and is recognised as the best overall quality avocado available. The fruit weighs between 140 to 400 g with medium to thick skin, leathery, coarse corky in texture and it turns purplish black when ripe. Other popular cultivars include "Fuerte" (a Mexican x Guatemalan hybrid), "Bacon" (a Mexican x Guatemalan hybrid), Pinkerton (a Guatemala hybrid), "Edranol"(a Guatemala hybrid), "Ryan" (a Mexican x Guatemalan hybrid", "Ettinger" (predominantly Mexican) and "Fuchs" (West Indian). (4) The fruit characteristics of the above mentioned cultivars are shown in Table 1. Physical properties of avocadoThe fruit (berry) is pear-shaped, oval or round with a short neck. Fruit length can vary from 7.7 cm to 33 cm and its width can be up to 15 cm. The skin color of the fruit can vary from yellowish green, dark green or reddish-purple, to dark purple (almost black). The edible portion of the fruit, that is, its flesh or pulp can be pale to bright yellow in color and the fruit flavor is described as a buttery or nut-like flavor. Its single seed is situated at the center of the fruit and 3 Table 1 Fruit characteristics of different avocado cultivars a a Source: Whiley et al. (4) the shape of the seed can be oval, round or oblong and generally the length of the seed is around 5 to 6.5 cm long, but may be smaller. The seed is covered by a thin brown seed coat that adheres to the seed cavity. (4) Avocado production and trade European markets. In the EU, the Netherlands and France as well as the UK are the major avocado importing countries. Although the "Fuerte" cultivar displays a green skin color after ripening and is well known in the European markets, the "Hass" cultivar currently dominates the international trade market due to its longer shelf life, large fruit size and its higher consumer acceptance due to its rich nut-like flavor. (11,12) "Hass" is the dominant and m...

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California Hass Avocado: Profiling of Carotenoids, Tocopherol, Fatty Acid, and Fat Content during Maturation and from Different Growing Areas

Cited by 126 publications

References 11 publications

Expression of pathogenesis-related (PR) genes in avocados fumigated with thyme oil vapours and control of anthracnose

Expression of pathogenesis-related (PR) genes in avocados fumigated with thyme oil vapours and control of anthracnose

Development and Evaluation of Herbal Extract Cream for Hydration and Photo-Protection

Avocado Fruit Quality Management during the Postharvest Supply Chain

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