The impact of dry matter, ripeness and internal defects on consumer perceptions of avocado quality and intentions to purchase

Gamble, Joanna; Harker, F. Roger; Jaeger, Sara R.; White, A.; Bava, Christina M.; Beresford, Michelle K.; Stubbings, B.; Wohlers, Mark; Hofman, P. J.; Marques, R.; Woolf, Allan B.

doi:10.1016/j.postharvbio.2010.01.001

Cited by 107 publications

(79 citation statements)

References 11 publications

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“…This is in line with the literature on avocado consumption, where it has been found that the stage of ripeness at which the fruit is consumed can affect eating quality, primarily through flesh firmness and "creaminess" texture. Consumers who tasted avocados that were in the "Firm" category were significantly less liked to be purchased than fruit that were in the "Medium" and "Soft" firmness categories (Gamble et al 2010). Similarly to other studies, taste is also considered an important quality element that has a positive and significant influence on consumers' buying intentions.…”

Section: Discussionmentioning

confidence: 59%

“…To the best of our knowledge, there are only two published studies on consumers' preference for avocado. These studies are delimited to ascertain the effect of maturity, the stage of ripeness, and storage damage on consumers' choice in Australia (Gamble et al 2010) and to ascertain the general quality characteristics appreciated by American consumers (Storey et al 1973).…”

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confidence: 99%

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Consumer interest towards tropical fruit: factors affecting avocado fruit consumption in Italy

et al. 2017

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The purpose of this paper is to identify the main factors affecting the consumption of avocado fruit among Italian consumers. In order to respond to the aim of the study, an empirical survey was conducted through the submission of an online questionnaire to 327 consumers. An ordered logit econometric model was adopted to examine the relationship among some explanatory variables and the frequency of consumption of avocado fruit. The findings of this study show that the consumption of avocado fruit is affected by different factors, including fruit consumption habit, neophilia attitudes, and various intrinsic and extrinsic quality attributes (credence attributes in particular). The study deals with a little explored topic; therefore, the findings contribute to fill the gap in the existent literature, inasmuch as they enrich the discussion on consumers' preference for avocado fruit. However, further comparative research is clearly needed, as well as a larger research sample, to overcome limits to the external validity of the results and to investigate the analytical effort proposed in this article.

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Section: Discussionmentioning

confidence: 59%

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confidence: 99%

Consumer interest towards tropical fruit: factors affecting avocado fruit consumption in Italy

et al. 2017

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“…Care was taken to ensure all orchards were equally represented within each DMC category, although each consumer did not taste fruit from all orchards. Consumers' liking of apples was assessed on a 9‐point category scale using a modified rank‐rating approach, in which consumers were asked to consider the relative as well as absolute scores 13, 19. Following this they indicated taste acceptability and their willingness to purchase fruit if available at an average price ($ NZ 2.60 kg −1 ) using a 6‐category scale 19.…”

Section: Methodsmentioning

confidence: 99%

“…As these authors point out, the improvement in consumer liking is not just associated with the higher TSS, because, for example, titratable acidity was also positively correlated with fruit DMC. In similar studies with avocado, consumers showed a progressive increase in both liking and intent to buy as DMC increased from ∼200 g kg −1 (minimally mature) to nearly 400 g kg −1 (very mature) 19. It is surprising that there has not been an earlier attempt to use fruit DMC as a quality index for apples, given its success with other fruits.…”

Section: Introductionmentioning

confidence: 95%

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Fruit dry matter concentration: a new quality metric for apples

Palmer

Harker

Tustin

et al. 2010

J. Sci. Food Agric.

113

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Stem End Rot Infection of Avocado ( Persea Americana )

Fostvedt,

Dicks,

Wagstaff

2024

Annual Plant Reviews Online

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Stem end rot (SER) is the name given to a post‐harvest rot disorder that manifests as internal browning and degradation of the tissues inside the fruit of avocado. It has commercial significance, causing up to 30% of a grower's yield to be negated. Symptom development is often only apparent when the fruit are opened by the consumer, resulting in complaints to the retailer, and consequent lost revenue along the supply chain. The disorder is proposed to be the consequence of infection by a number of pathogens including, Colletotrichum , Botryosphaeria , and Fusarium species and is exacerbated by orchard location, management, and environmental conditions. The exact mechanism and timing of infection is not clear although there is evidence for infection at flowering, during fruit development, and at harvest. An understanding of the infection routes of pathogens causing SER could guide effective mitigation strategies and this article explores how greater mechanistic insight into the route of infection of causative pathogens might be determined. Improvements that could be made to orchard management and at harvest/post‐harvest handling of the fruit to reduce SER development are also discussed.

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The impact of dry matter, ripeness and internal defects on consumer perceptions of avocado quality and intentions to purchase

Cited by 107 publications

References 11 publications

Consumer interest towards tropical fruit: factors affecting avocado fruit consumption in Italy

Consumer interest towards tropical fruit: factors affecting avocado fruit consumption in Italy

Fruit dry matter concentration: a new quality metric for apples

Stem End Rot Infection of Avocado ( Persea Americana )

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