Impact Injury at Harvest Promotes Body Rots in ‘Hass’ Avocado Fruit upon Ripening

Perkins, Michael V.; Usanase, Diane; Zhang, Bo; Joyce, Daryl C.; Coates, L. M.

doi:10.3390/horticulturae6010011

Cited by 6 publications

(5 citation statements)

References 64 publications

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“…Button mushrooms ranged in iron content from 0.2 to 0.3 mg/100 g in 1983 [ 30 ] and 2000 [ 15 ], respectively, but higher in 2013 at 0.9 mg/100 g [ 37 ]. Hass avocado ranged from 0.5–0.7 mg/100 g between 1982 and 2015 [ 15 , 29 , 41 ], but higher values were reported in 2018 (2.0 mg/100 g) [ 49 ] and 2020 (1.0 mg/100 g) [ 50 ]. Corn showed the largest decline in iron content from 2.1 mg/100 g in 1983 [ 31 ] to 0.5 mg/100 g in 2000 [ 15 ] and 1.2 mg/100 g in 2017 [ 42 ].…”

Section: Resultsmentioning

confidence: 99%

Temporal Change in Iron Content of Vegetables and Legumes in Australia: A Scoping Review

Eberl

Zheng

et al. 2021

Foods

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Studies in UK and US have reported a temporal decline in the iron content of plant-based foods. Limited research on this topic has been conducted in Australia. The aim of this scoping review was to provide a comprehensive evaluation on the temporal change in iron content of Australian vegetables and legumes from 1900 onward. A systematic search of electronic databases, websites, backward reference searching, and Australian food composition tables was conducted. A total of 34 articles and six versions of Australian food composition databases published between 1930s to 2021, were included in this review. Overall, iron content of vegetables and legumes were assessed at limited time points and geographical origin, cultivars, sampling and analytical techniques varied across studies. The majority of vegetables had similar iron content between two or more timepoints but decreases of 30–50% were noted for sweet corn, red-skinned potatoes, cauliflower and green beans while increases of 150–300% were seen for Hass avocadoes, mushrooms and silverbeet. More pronounced reductions in iron content were observed for legumes, with higher and more variable values reported pre-2000 compared to recent years. Due to limited data and variations in sampling and analytical techniques, no definitive conclusions could be established. As plant-based diets are becoming more popular, consistent monitoring of the nutrient composition of staple plant-based foods is strongly recommended.

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Section: Resultsmentioning

confidence: 99%

Temporal Change in Iron Content of Vegetables and Legumes in Australia: A Scoping Review

Eberl

Zheng

et al. 2021

Foods

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“…This can exacerbate the physiological damage of fruit during storage. As reported by [8] that Hass avocados, harvested in ripe green conditions and affected by anthracnose disease, have more possibility to damage quickly at locations affected by the impacts, compared to fruit that did not experience the mechanical impact.…”

Section: Introductionmentioning

confidence: 79%

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

Andasuryani

Ifmalinda²

2022

IOP Conf. Ser.: Earth Environ. Sci.

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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.

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“…However, Kimeu et al [41] reported significantly (p = 0.05) lower disease incidence of Botrytis cinerea in fruit outside the canopy (i.e., sun-exposed) compared to inside (i.e., shaded). Apart from inherent robustness, disease incidence has been linked to pathogen load in the orchard [42] and orchard conditions (e.g., humidity, rain, tree vigour) [12] along with postharvest handling practices [43,44] from farm to farm.…”

Section: Discussionmentioning

confidence: 99%

Avocado (Persea americana cv. ‘Hass’) Fruit Mineral Composition at Canopy Level towards Sustainable Quality

Ullah,

Joyce

2024

Sustainability

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Sustaining avocado fruit quality is crucial to maintain customer satisfaction and confidence. Among fruit qualities, mineral nutrient composition is an important contributor to postharvest robustness. Towards better understanding and addressing variability within the plant canopy, ‘Hass’ fruit from across seven orchard blocks were individually characterised. From five representative trees in each block, five fruit were harvested (one from each of five positions: top (sun-exposed), bottom (shaded), middle (shaded), East (sun-exposed), and West (sun-exposed)). Fruit dry matter was significantly higher (p ≤ 0.001) in fruit from the top, East, and West sun-exposed positions. No significant (p > 0.05) effect of position was discerned for fruit weight at harvest or for either stem end rot (SER) or body rot (BR) incidence at eating soft. Shaded fruit had significantly higher (p ≤ 0.05) [N], [K], [Mg], N:Ca, K:Ca, and K + Mg:Ca in their flesh. Significant negative linear correlations (p ≤ 0.001) were obtained between fruit DM and flesh [N] (r = −0.75), [K] (r = −0.67), and N:Ca (r = −0.57). SER and BR incidence were significantly positively correlated (p ≤ 0.01) with flesh and skin mineral ratios of N:Ca, K:Ca, Mg:Ca, and K + Mg:Ca. Skin and flesh [Ca] were significantly negatively correlated with SER (r = −0.51, p ≤ 0.01) and BR (r = −0.74, p ≤ 0.001) incidences. Soil cation (Ca, Mg, K) availability (%base saturation of cation exchange capacity (CEC)) was not (p > 0.05) correlated with skin or flesh mineral concentrations or ratios. Considered collectively, results suggest that selective harvest of sun-exposed fruit with inherently lower mineral nutrient ratios yields relatively robust fruit. Such fruit lots should better tolerate the rigours of harvest and postharvest treatment and handling. In this context, they should better maintain quality upon passage through long, in terms of accumulated time-temperature increments, export supply chains. In contrast, shaded fruit could be directed into shorter domestic supply chains. As a harvest strategy, segregating fruit lots from harvest could underpin the quality offered to consumers at the end of ‘short’ and ‘long’ supply chains.

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Impact Injury at Harvest Promotes Body Rots in ‘Hass’ Avocado Fruit upon Ripening

Cited by 6 publications

References 64 publications

Temporal Change in Iron Content of Vegetables and Legumes in Australia: A Scoping Review

Temporal Change in Iron Content of Vegetables and Legumes in Australia: A Scoping Review

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

Avocado (Persea americana cv. ‘Hass’) Fruit Mineral Composition at Canopy Level towards Sustainable Quality

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