Impact of postharvest ripening strategies on 'Hass' avocado fatty acid profiles

Romina Pedreschi Plasencia; S. Hollak; H. Harkema; E. Otma; P. Robledo; Eelke Westra; Dianne van de Berg-Somhorst; R. Ferreyra; B.G. Defilippi

doi:10.1016/j.sajb.2015.09.012

Impact of postharvest ripening strategies on 'Hass' avocado fatty acid profiles

Romina Pedreschi Plasencia^*, S. Hollak, H. Harkema, E. Otma, P. Robledo, Eelke Westra, Dianne van de Berg-Somhorst, R. Ferreyra, B.G. Defilippi

^*Corresponding author for this work

Research output: Contribution to journal › Article › Academic › peer-review

45 Citations (Scopus)

Abstract

Persea americana Mill. cv 'Hass' is a subtropical fruit highly appreciated as a rich source of fatty acids mostly of the monounsaturated type. Commonly commercially applied postharvest ripening strategies for the ready to eat market based on high temperature (15 and 20 °C) and external ethylene (0 or 100 ppm applied for 24 h) application did not have a detrimental effect on the fatty acid profile or composition and total amount of oil recovered at edible ripeness. The results of this study have important implications for the fresh fruit and avocado oil industry. The composition of the fatty acid profile in 'Hass' avocados was mostly influenced by growing and environmental conditions. Commercially applied postharvest ripening strategies based on temperature and ethylene did not affect negatively the fatty acid composition of the fruit.

Original language	English
Pages (from-to)	32-35
Journal	South African Journal of Botany
Volume	103
DOIs	https://doi.org/10.1016/j.sajb.2015.09.012
Publication status	Published - 1 Mar 2016

Keywords

Eating quality
Fatty acids
Persea americana
Unsaturation

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10.1016/j.sajb.2015.09.012Licence: CC BY

Cite this

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title = "Impact of postharvest ripening strategies on 'Hass' avocado fatty acid profiles",

abstract = "Persea americana Mill. cv 'Hass' is a subtropical fruit highly appreciated as a rich source of fatty acids mostly of the monounsaturated type. Commonly commercially applied postharvest ripening strategies for the ready to eat market based on high temperature (15 and 20 °C) and external ethylene (0 or 100 ppm applied for 24 h) application did not have a detrimental effect on the fatty acid profile or composition and total amount of oil recovered at edible ripeness. The results of this study have important implications for the fresh fruit and avocado oil industry. The composition of the fatty acid profile in 'Hass' avocados was mostly influenced by growing and environmental conditions. Commercially applied postharvest ripening strategies based on temperature and ethylene did not affect negatively the fatty acid composition of the fruit.",

keywords = "Eating quality, Fatty acids, Persea americana, Unsaturation",

author = "{Pedreschi Plasencia}, Romina and S. Hollak and H. Harkema and E. Otma and P. Robledo and Eelke Westra and {van de Berg-Somhorst}, Dianne and R. Ferreyra and B.G. Defilippi",

year = "2016",

month = mar,

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doi = "10.1016/j.sajb.2015.09.012",

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volume = "103",

pages = "32--35",

journal = "South African Journal of Botany",

issn = "0254-6299",

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TY - JOUR

T1 - Impact of postharvest ripening strategies on 'Hass' avocado fatty acid profiles

AU - Pedreschi Plasencia, Romina

AU - Hollak, S.

AU - Harkema, H.

AU - Otma, E.

AU - Robledo, P.

AU - Westra, Eelke

AU - van de Berg-Somhorst, Dianne

AU - Ferreyra, R.

AU - Defilippi, B.G.

PY - 2016/3/1

Y1 - 2016/3/1

N2 - Persea americana Mill. cv 'Hass' is a subtropical fruit highly appreciated as a rich source of fatty acids mostly of the monounsaturated type. Commonly commercially applied postharvest ripening strategies for the ready to eat market based on high temperature (15 and 20 °C) and external ethylene (0 or 100 ppm applied for 24 h) application did not have a detrimental effect on the fatty acid profile or composition and total amount of oil recovered at edible ripeness. The results of this study have important implications for the fresh fruit and avocado oil industry. The composition of the fatty acid profile in 'Hass' avocados was mostly influenced by growing and environmental conditions. Commercially applied postharvest ripening strategies based on temperature and ethylene did not affect negatively the fatty acid composition of the fruit.

AB - Persea americana Mill. cv 'Hass' is a subtropical fruit highly appreciated as a rich source of fatty acids mostly of the monounsaturated type. Commonly commercially applied postharvest ripening strategies for the ready to eat market based on high temperature (15 and 20 °C) and external ethylene (0 or 100 ppm applied for 24 h) application did not have a detrimental effect on the fatty acid profile or composition and total amount of oil recovered at edible ripeness. The results of this study have important implications for the fresh fruit and avocado oil industry. The composition of the fatty acid profile in 'Hass' avocados was mostly influenced by growing and environmental conditions. Commercially applied postharvest ripening strategies based on temperature and ethylene did not affect negatively the fatty acid composition of the fruit.

KW - Eating quality

KW - Fatty acids

KW - Persea americana

KW - Unsaturation

U2 - 10.1016/j.sajb.2015.09.012

DO - 10.1016/j.sajb.2015.09.012

M3 - Article

AN - SCOPUS:84947969587

SN - 0254-6299

VL - 103

SP - 32

EP - 35

JO - South African Journal of Botany

JF - South African Journal of Botany

ER -

Impact of postharvest ripening strategies on 'Hass' avocado fatty acid profiles

Abstract

Keywords

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