Impact of postharvest ripening strategies on ‘Hass’ avocado fatty acid profiles

Pedreschi, Romina; Hollak, Stefan A. W.; Harkema, H.; Otma, Els; Robledo, Paula; Westra, E.H.; Somhorst, Dianne; Ferreyra, R.; Defilippi, Bruno G.

doi:10.1016/j.sajb.2015.09.012

Cited by 46 publications

(48 citation statements)

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“…Small amounts (≤ 1%, the percentage of the individual fatty acid out of the total fatty acid content) of arachic acid (C20:0) and myristic acid (C14:0) were found. These findings agreed with previous studies reporting that palmitic, oleic, and linoleic acids were the dominant fatty acids in avocado pulp oil (Ozdemir & Topuz, 2004;Pedreschi et al, 2016;Rohman et al, 2016). Previous studies indicated that the content of oleic acid had a considerably higher than those of other fatty acids (Dreher & Davenport, 2013;Galvão et al, 2014;Ferreyra et al, 2016), while the content of oleic acid had almost the same as that of linoleic acid and slightly lower than that of palmitic acid in this study.…”

Section: Morphological Characteristics Analysessupporting

confidence: 93%

“…Remarkably, the lipid content in avocado can reach 5% to 30% of the fruit fresh weight, depending on the seasonality and planting conditions (Ge et al, 2017a). Avocado fruit lipids contains 50% to 60% monounsaturated fatty acids and 10% to 15% polyunsaturated linoleic and linolenic acids (Giraldoa & Moreno-Piraján, 2012;Pedreschi et al, 2016). Furthermore, avocado fruit lipids could be used in non-food industries, for example, as an alternative biodiesel source instead of the conventional petroleum-based diesel fuel (Giraldoa & Moreno-Piraján, 2012;Knothe, 2013).…”

Section: Introductionmentioning

confidence: 99%

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

Ge¹,

Ma²,

Wu³

et al. 2018

JAS

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The physicochemical composition of avocado fruit has been well reported, but there is little detail on Chinese native avocado varieties. The present study investigated the morphological characteristics, oil contents, and fatty acid compositions of 16 avocado accessions grown in the tropical and subtropical regions of China. Eight fatty acids were identified and quantified by GC-MS. The major fatty acids of avocado pulp were palmitic, oleic, and linoleic acids, accounting for 78-91% of the total fatty acids content. The analysis of one-way variance (ANOVA) of the data revealed morphological and chemical differences between most of avocado accessions. Moreover, 16 avocado accessions were distinguished through a PCA scores scatter plot and cluster analysis based on fatty acid profiles. The results identified some remarkable characteristics of avocado accessions from different places of collection.

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Section: Morphological Characteristics Analysessupporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

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

Ge¹,

Ma²,

Wu³

et al. 2018

JAS

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“…The lipid content can comprise 15-30% of the fresh weight of the fruit depending on the cultivar, season, and growing conditions (Meyer & Terry, 2008). It is remarkable is that the lipids in avodado fruit contain ~60% monounsaturated fatty acids and ~13% essential fatty acids such as linoleic and linolenic acid, which are beneficial to human cardiovascular health (Villa-Rodríguez et al, 2011;Giraldo & Moreno-Piraján, 2012;Dreher & Davenport, 2013;Donetti & Terry, 2014;Pedreschi et al, 2016). In contrast to lipid content, the sugar content of avocado fruit is relatively low (Meyer & Terry, 2008.…”

Section: Introductionmentioning

confidence: 99%

“…Hence, most studies of avocado quality characteristics use these two cultivars (Ashton et al, 2006;Meyer & Terry, 2008Hurtado-Fernandez et al, 2011Rodríguez-Carpena et al, 2011;Villa-Rodríguez et al, 2011;Reddy et al, 2012;Donetti & Terry, 2014;Ferreyra et al, 2016;Pedreschi et al, 2016;Rohman et al, 2016). However, no similar studies on Chinese native avocado varieties have been published to date.…”

Section: Introductionmentioning

confidence: 99%

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

Ge¹,

Si²,

Cao³

et al. 2017

JAS

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We studied the morphological characteristics, nutritional quality, and the bioactive compounds in fruits of two avocado accessions, RN-7 and RN-8, produced in Hainan province, China. Edible and non-edible parts of the fruit (pulp and seed) were compared to evaluate their possible contribution to improve the sustainability of the food and pharmaceutical industries. The basic characteristics evaluated were moisture, ash, total lipid, fatty acid composition, soluble sugars, titratable acid, soluble protein, and minerals. We also measured the concentrations of six types of bioactive compounds; total phenolics, flavonoids, tannin, ascorbic acid, tocopheryl acetate, and carotenoids. Our analyses of the nutritional compositions demonstrated that the pulp of the RN-7 and RN-8 proved to be rich in moisture, total lipid, and soluble protein. The seed, in turn, had higher soluble sugar, titratable acidity, sodium, potassium, calcium, iron, copper, and zinc contents. Other nutritional compositions (ash, magnesium, and manganese) had little differences between the pulp and seed of avocado fruit. With regard to the contents of bioactive compounds, the seed was superior to the pulp in the contents of total phenolics, flavonoids, and tannin. Regarding the concentrations of ascorbic acid, tocopheryl acetate, and total carotenoids, the highest values were found in the pulp. The results of fatty acid compositions displayed that the palmitic, palmitoleic, stearic, oleic, and linoleic acid contents of the pulp were higher than those of the seed, while myristic and arachic acid had higher contents in the seed.

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“…Structural lipids are part of the cell membrane (phospholipids and glycolipids) and storage lipids (triglycerides) are located in the idioblasts [33]. The fatty acid profile is the result of the adaptation to the environment [34,35] and fatty acid profiles have recently been proposed as biomarkers to distinguish avocados from different growing areas [36].…”

Section: Avocado Fruit Ripening Physiologymentioning

confidence: 99%

Factors associated with postharvest ripening heterogeneity of ‘Hass’ avocados (Persea americanaMill)

Hernández¹,

Fuentealba²,

Olaeta³

et al. 2016

Fruits

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-Introduction. 'Hass' is the main avocado cultivar commercialized worldwide. The extended flowering period, very low percentage of fruit set and inability to ripen on the tree renders the fruit heterogeneous and unpredictable during postharvest management. The "triggered" and "ready-to-eat" growing markets for 'Hass' avocados are affected by the variable postharvest ripening or ripening heterogeneity which creates severe logistical problems for marketers and inconsistent quality delivery to consumers. Synthesis. The dry matter content, the current avocado harvest index that correlates very well with oil content, has been extensively used to harvest 'Hass' avocados to comply with the minimum standards to guarantee consumer satisfaction. However, previous work and empirical experience demonstrate that dry matter does not correlate on a fruit-to-fruit basis with time to reach edible ripeness. Thus, avocados of very different ages are harvested from individual trees, resulting in heterogeneous postharvest ripening of fruit within a specific batch. Several preharvest factors related to environmental and growing conditions and crop management as well as postharvest technology strategies influence the observed variability of postharvest ripening. Conclusion. Modern approaches based on studying the composition of individual fruits displaying contrasting postharvest ripening behavior, combined with non-destructive phenotyping techniques, seem to offer practical solutions for the fresh supply chain of avocados to sort fruit based on their ripening capacity.Keywords: avocado / Persea americana / fruit quality / ripening stage / preharvest management / secondary metabolites / non-destructive analysis Résumé -Facteurs associés à l'hétérogénéité du mûrissement post-récolte des avocats (Persea americana Mill cv. Hass). Introduction. Le 'Hass' est la principale variété d'avocat commercialisée dans le monde. Sa période de floraison prolongée, son très faible pourcentage de nouaison et son incapacité à mûrir sur l'arbre en font un fruit hétéro-gène et imprévisible à gérer après récolte. Le marché croissant des avocats 'Hass' « déclenchés » et « prêts-à-manger » est affecté par la variabilité ou l'hétérogénéité du mûrissement post-récolte, ce qui crée de sérieux problèmes logistiques aux spécialistes du marketing et offre une prestation de qualité inégale aux consommateurs. Synthèse. La teneur en matière sèche, l'actuel indice de récolte des avocats qui correspond parfaitement à la teneur en huile du fruit, a été largement utilisé pour récolter les avocats 'Hass' en conformité avec les normes minimales de garantie de satisfaction des consommateurs. Toutefois, des travaux antérieurs et l'expérience empirique démontrent que la matière sèche ne correspond pas à un paramètre sur lequel se baser d'un fruit à l'autre pour estimer la durée jusqu'au fruit mûr prêt à manger. Ainsi, pour des fruits d'âge très différents récoltés arbre par arbre, il en résulte une hétérogénéité du mûrisse-ment des fruits après récolte dans chaque lo...

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Impact of postharvest ripening strategies on ‘Hass’ avocado fatty acid profiles

Cited by 46 publications

References 14 publications

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

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

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

Factors associated with postharvest ripening heterogeneity of ‘Hass’ avocados (Persea americanaMill)

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