Physicochemical quality of avocado cv. Lamb Hass from Mediterranean area during the commercial season

Avocado production in Spain has increased significantly in recent years. Although the main cultivated variety is ‘Hass’, in the Mediterranean area later varieties, mainly ‘Lamb Hass’, are gaining interest to prolong the commercial season. Currently, this variety has a narrow harvest window, May-June, since the European market is supplied with avocados from the southern hemisphere from June. However, it would be interesting to extend the harvesting of ‘Lamb Hass’ produced in Spain, to be marketed in Europe, which would have a direct impact on reducing the carbon footprint derived from overseas fruit transport. In this study, the main physicochemical quality attributes of avocado ‘Lamb Hass’ was evaluated in six harvests from May to September. The average fruit weight gradually increased as harvest advanced, from 260 g in June to 317 g in September. Dry matter content, which is the accepted worldwide standard on which harvesting time is based, was 23.3% in May, gradually increasing to 28% in July, and then decreasing in subsequent harvests until 25% in September. A darkening of the fruit skin was observed in June without changes until September, which was mainly reflected in a decrease of values of h° (Cielab color space). Similarly, a change in flesh color was observed, from pale yellow in May to more intense tones in the following harvests, as evidenced by a decrease in h° and an increase in b* (Cielab parameters). The flesh firmness evaluated by puncture test, determining the force necessary to break the flesh without peel, remained without significant changes during the harvest period studied, with values of 200-224 N. Total soluble solids and acidity were maintained without significant differences during the harvest period studied. According to the results obtained, ‘Lamb Hass’ avocado cultivated under Spanish climactic conditions presents optimum quality for harvesting between May and September.