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ARS Home » Southeast Area » Fort Pierce, Florida » U.S. Horticultural Research Laboratory » Citrus and Other Subtropical Products Research » Research » Publications at this Location » Publication #328182

Research Project: Quality, Shelf-life and Health Benefits for Fresh, Fresh-cut and Processed Products for Citrus and Other Tropical/Subtropical-grown Fruits and Vegetables

Location: Citrus and Other Subtropical Products Research

Title: Postharvest and sensory evaluation of selected ‘Hass’-‘Bacon’ avocado hybrids grown in East-Central Florida

item PISANI, CRISTINA - University Of Florida
item RITENOUR, MARK - University Of Florida
item Plotto, Anne
item Alessandro, Rocco
item Stover, Eddie
item Schnell Ii, Raymond

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 3/15/2016
Publication Date: 6/13/2016
Citation: Pisani, C., Ritenour, M., Plotto, A., Alessandro, R.T., Stover, E.W., Schnell Ii, R.J. 2016. Postharvest and sensory evaluation of selected ‘Hass’-‘Bacon’ avocado hybrids grown in East-Central Florida[abstract]. 129th Annual Meeting of the Florida State Horticultural Society. June 12-14, 2016, Stuart, Florida

Interpretive Summary:

Technical Abstract: Avocado (Persea americana Mill.) is a high-value fruit that continues to increase in consumer demand. A population of ‘Hass’-‘Bacon’ hybrids was planted at USDA-ARS, Fort Pierce as part of a study to find selections with good horticultural and postharvest quality traits for Florida. Extensive phenotypic data on quality (fruit weight, size and diameter, dry weight, fruit and pulp firmness, oil content, seed weight, number of fruits per tree, and peel color) was collected over the past three years. Ten selections were identified in 2014 and 2015 with promising fruit quality and postharvest shelf life characteristics, and were tested in sensory panels using store-bought ‘Hass’ as the standard. Avocados are rich in the monounsaturated fatty acid oleate, which was the most abundant fatty acid (40- 45% of total) found in both years for evaluated selections. In general, the selections had fruit quality similar to commercial ‘Hass’. Avocados that were most liked were described as creamy in texture, and buttery and nutty in flavor. Only one selection (R7T54 in 2014) and a store-bought control (‘Hass’ in 2015) were disliked, which was associated with greater firmness at the time of evaluation, likely relating to a lack of ripeness. Furthermore, the minimum oil content and dry matter percentages required at harvest in California were achieved in these selections under Florida conditions. This study identified nine selections with sensory quality as good as ‘Hass’ and suitable for further testing and development as potential Florida cultivars.