Fatty Acids and Minerals as Markers Useful to Classify Hass Avocado Quality: Ripening Patterns, Internal Disorders, and Sensory Quality
Abstract
:1. Introduction
2. Materials and Methods
2.1. Field Conditions
2.2. Postharvest Quality
2.2.1. Sampling
2.2.2. Storage and Ripening
2.2.3. Some Fruit Postharvest Quality Analysis
- Internal defects or disorders
- Sensory analysis
- Flesh mineral content
- Fatty acid methyl esters (FAMEs)
2.3. Statistical Analysis
3. Results
3.1. Field Conditions
3.2. Postharvest Quality
4. Discussion
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Mineral | R Min–Max | N Min–Max | EB Min–Max |
---|---|---|---|
Depth (cm) | 0.45 | 0.45 | 0.45 |
pH | 5.42 ± 0.10 | 5.50 ± 0.06 | 5.12 ± 0.05 |
EC (ds/m) | 0.33 ± 0.10 | 0.35 ± 0.06 | 1.05 ± 0.11 |
OM (%) | 12.36 ± 0.47 | 14.85 ± 0.88 | 12.53 ± 0.69 |
P * | 4.69 ± 0.72 | 5.45 ± 0.70 | 37.79 ± 5.08 |
S * | 67.03 ± 7.4 | 75.13 ± 7.9 | 30.52 ± 1.83 |
Mg ** | 0.97 ± 0.15 | 0.99 ± 0.04 | 1.64 ± 0.27 |
Ca ** | 2.87± 0.40 | 3.90 ± 0.5 | 4.04 ± 0.61 |
K ** | 0.62 ± 0.09 | 0.44 ± 0.12 | 0.62 ± 0.05 |
Na ** | 0.09 ± 0.003 | 0.08 ± 0.008 | 0.10 ± 0.001 |
CEC ** | 4.64 ± 1.00 | 5.29 ± 0.6 | 6.98 ± 0.82 |
B * | 0.22 ± 0.04 | 0.26 ± 0.03 | 0.33 ± 0.06 |
Mn * | 2.39 ± 0.30 | 2.19 ± 0.20 | 13.05 ± 0.88 |
Cu * | 2.49 ± 0.90 | 0.69 ± 0.20 | 5.65 ± 0.41 |
Fe * | 101.95 ± 2.72 | 80.20 ± 5.60 | 309.32 ± 22.23 |
Zn * | 1.54 ± 0.20 | 3.76 ± 1.20 | 8.56 ± 1.35 |
Soil texture | SL | SL | SL |
Fatty Acids | Orchards | ||
---|---|---|---|
R | N | EB | |
Saturated | 27.531 ± 0.547 a | 24.465 ± 0.489 b | 19.017 ± 1.262 c |
Monounsaturated | 57.093 ± 1.207 b | 57.062 ± 1.079 b | 71.453 ± 2.787 a |
Polyunsaturated | 15.377 ± 0.482 a | 13.901 ± 0.431 a | 9.693 ± 1.114 b |
Unsaturated | 72.469 ± 1.443 b | 70.963 ± 1.291 b | 81.148 ± 3.333 a |
Sat/Un | 0.381 ± 0.008 a | 0.349 ± 0.007 a | 0.235 ± 0.018 b |
C14:0 | 0.199 ± 0.046 a | 0.204 ± 0.041 a | 0.131 ± 0.107 a |
C16:0 | 26.127 ± 0.327 a | 24.174 ± 0.293 b | 17.340 ± 0.756 c |
C16:1 | 12.012 ± 0.243 a | 10.103 ± 0.217 b | 7.043 ± 0.561 c |
C18:0 | 0.599 ± 0.118 a | 0.866 ± 0.106 a | 0.789 ± 0.274 a |
C18:1 | 44.883 ± 0.548 c | 49.498 ± 0.490 b | 64.164 ± 1.265 a |
C18:2 | 14.371 ± 0.337 a | 13.436 ± 0.302 a | 9.177 ± 0.779 b |
C18:3 | 1.043 ± 0.035 a | 1.008 ± 0.031 a | 0.708 ± 0.080 b |
C20:1 | 0.139 ± 0.015 a | 0.168 ± 0.013 a | 0.158 ± 0.034 a |
O:L | 3.225 ± 0.117 c | 3.748 ± 0.105 b | 7.096 ± 0.271 a |
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Rodríguez, P.; Soto, I.; Villamizar, J.; Rebolledo, A. Fatty Acids and Minerals as Markers Useful to Classify Hass Avocado Quality: Ripening Patterns, Internal Disorders, and Sensory Quality. Horticulturae 2023, 9, 460. https://doi.org/10.3390/horticulturae9040460
Rodríguez P, Soto I, Villamizar J, Rebolledo A. Fatty Acids and Minerals as Markers Useful to Classify Hass Avocado Quality: Ripening Patterns, Internal Disorders, and Sensory Quality. Horticulturae. 2023; 9(4):460. https://doi.org/10.3390/horticulturae9040460
Chicago/Turabian StyleRodríguez, Pablo, Iris Soto, Jairo Villamizar, and Alexander Rebolledo. 2023. "Fatty Acids and Minerals as Markers Useful to Classify Hass Avocado Quality: Ripening Patterns, Internal Disorders, and Sensory Quality" Horticulturae 9, no. 4: 460. https://doi.org/10.3390/horticulturae9040460