Fruit characterization of Venezuelan avocado varieties of medium oil content

Scientia Agricola

Vicente Manuel Gómez-lópez¹ 

[1] ,Universidad Central de Venezuela Facultad de Ciencias Instituto de Ciencia y Tecnología de Alimentos,Venezuela

关键词: avocado;    fruit characterization;    abacate;    caracterização de fruto;   

DOI  :  10.1590/S0103-90162000000400031

来源: SciELO

【 摘 要 】

The objective of the present paper was to characterize some avocado fruit varieties to increase the information pool for this fruit. Twelve avocado varieties of medium oil content (8.09-11.12%) from a Venezuelan orchard: Wilson Popenoe, Figueroa 1, Waldin, Puebla, Schaff, Celia, Araira FM, Adolfo, Esencia de la Vega, Lawhon, Winslowson, and Lujo were characterized for pulp oil and moisture; weight (whole fruit, seed, pulp, and peel); length, width, and fruit shape; peel characteristics (roughness, color and hand peeling); and ripeness time. Differences in oil content, moisture content and fruit weight were found when compared with results reported by other authors. The variety Puebla was the lightest (107 g) and the smallest (7.90 x 4.62 cm), while Wilson Popenoe presented the highest pulp proportion (82%). Most of the varieties were ovate, with rough green peel and easy to hand peel. Peak ripeness of some varieties was at 3-12 days. Potential yields of two varieties were higher that the Venezuelan average.

【 授权许可】

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