Nutritional value and consumer assessment of 12 avocado crosses between cvs. Hass × Pionero
2025
Martínez-Damián María Teresa | Ojeda-Barrios Damaris Leopoldina | Lugo-Espinosa Jesús | Barrientos-Priego Alejandro Facundo | Cruz-Alvarez Oscar
The widespread popularity of fresh avocados is linked to perceptions of their high nutritional value and sensory appeal. The cultivar Hass accounts for 95% of world production, so we used this cultivar as a reference to evaluate the nutritional and consumer assessment of 12 elite genotypes from the cross Hass × Pionero. A completely randomised experimental design was established, with three replicates per genotype (39 trees in total). The following characteristics were assessed: shelf life, fruit weight (FW), fruit weight loss (FWL), firmness, colour, chlorophyll (Chl) a and b, total carotenoids (TCr), total phenols (TP), total flavonoids (TFl), antioxidant capacity (AC), dry matter (DM), oil, lutein, β-carotene, and α-tocopherol. Sensory and quality characteristics, external and internal, were also assessed: flavour, texture, and fibrousness. The genotypes exhibited significant differences (p ≤ 0.05) for shelf life, WL, LWF, Chl, TCr, TP, and AC. Oil content was higher in the genotypes H×P40, H×P96, and S2/405. Lutein content varied in the genotypes S2/405 (0.713 mg kg−1), β-carotene in S2/27 and S2/29 (0.189 and 0.187 mg kg−1), and α-tocopherol in H×P40 (237.73 mg kg−1). On the other hand, the multivariate analysis facilitated the discernment of five distinct groups of genotypes, each clearly distinguished by their content of bioactive compounds and sensory attributes. Overall, the analysis identified several genotypes with quality, taste, and texture characteristics similar to those of Hass and one with less fibrousness (S2/249). Results identify several genotypes having good commercial potential for fresh consumption and as sources of bioactive compounds.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Directory of Open Access Journals