Non-Structural Carbohydrate Composition of ‘Hass’ Avocado Fruit Is Affected by Maturity, Storage, and Ripening
Abstract
:1. Introduction
2. Materials and Methods
2.1. Fruit
2.2. Treatments
2.3. Assessment Methodologies
2.4. Chemical Analysis
- Sample extraction
- Sample analysis
2.5. Statistical Analysis
3. Results
3.1. Fruit Mannoheptulose and Perseitol
3.2. Fruit Glucose, Fructose, and Sucrose
3.3. Fruit Starch
3.4. Tree-to-Tree Variability
4. Discussion
5. Conclusions
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Harvest | Dry Matter (%) | Skin Colour (0–100 Scale) | Firmness (N) | Time to Ripe (Days) |
---|---|---|---|---|
H1 | 28.9 (1.7) | 0 | 96.1 (3.1) | 12.8 (0.5) |
H2 | 30.6 (1.1) | 0 | 105.9 (2.6) | 11.8 (0.6) |
H3 | 36.9 (1.2) | 0 | 92.2 (2.8) | 13.9 (0.5) |
Source of Variation | ANOVA p-Value | |||||
---|---|---|---|---|---|---|
Mannoheptulose | Perseitol | Glucose | Fructose | Sucrose | Starch | |
Maturity (M) | <0.001 | <0.001 | <0.001 | <0.001 | 0.168 | 0.181 |
Ripeness (R) | <0.001 | <0.001 | <0.001 | <0.001 | 0.002 | <0.001 |
Storage (S) | 0.796 | 0.145 | <0.001 | 0.029 | 0.168 | <0.001 |
M.R | <0.001 | <0.001 | 0.005 | 0.457 | 0.058 | 0.588 |
M.S | 0.055 | 0.686 | <0.001 | <0.001 | 0.951 | 0.299 |
R.S | 0.008 | <0.001 | 0.064 | <0.001 | 0.782 | <0.001 |
M.R.S | 0.260 | 0.166 | 0.048 | 0.001 | 0.006 | 0.083 |
Source of Variation | Variance Ratio | |||||
Mannoheptulose | Perseitol | Glucose | Fructose | Sucrose | Starch | |
Maturity (M) | 29.86 | 19.52 | 22.34 | 20.28 | 1.81 | 1.73 |
Ripeness (R) | 167.06 | 821.82 | 61.86 | 114.31 | 10.40 | 21.72 |
Storage (S) | 0.07 | 2.15 | 17.21 | 4.85 | 1.92 | 96.14 |
M.R | 15.84 | 11.83 | 5.62 | 0.79 | 2.92 | 0.53 |
M.S | 2.97 | 0.38 | 9.16 | 7.87 | 0.05 | 1.22 |
R.S | 7.15 | 44.76 | 3.48 | 16.62 | 0.08 | 48.34 |
M.R.S | 1.36 | 1.82 | 3.11 | 7.05 | 5.34 | 2.54 |
Source of Variation | ANOVA p-Value | |||||
---|---|---|---|---|---|---|
Mannoheptulose | Perseitol | Glucose | Fructose | Sucrose | Starch | |
Maturity (M) | <0.001 | <0.001 | <0.001 | <0.001 | <0.001 | 0.006 |
Ripeness (R) | <0.001 | <0.001 | <0.001 | <0.001 | 0.319 | <0.001 |
Storage (S) | <0.001 | 0.722 | <0.001 | 0.209 | 0.718 | <0.001 |
M.R | 0.744 | <0.001 | 0.913 | 0.021 | <0.001 | <0.001 |
M.S | 0.603 | 0.074 | 0.197 | 0.013 | 0.415 | 0.001 |
R.S | <0.001 | <0.001 | <0.001 | <0.001 | 0.106 | <0.001 |
M.R.S | 0.183 | 0.076 | 0.003 | <0.001 | 0.246 | 0.001 |
Source of Variation | Variance Ratio | |||||
Mannoheptulose | Perseitol | Glucose | Fructose | Sucrose | Starch | |
Maturity (M) | 7.64 | 35.41 | 41.88 | 31.32 | 8.68 | 5.26 |
Ripeness (R) | 353.98 | 350.40 | 145.81 | 97.98 | 1.00 | 38.57 |
Storage (S) | 12.52 | 0.13 | 15.45 | 1.59 | 0.13 | 34.37 |
M.R | 0.30 | 8.80 | 0.09 | 4.00 | 7.48 | 8.68 |
M.S | 0.51 | 2.65 | 1.64 | 4.48 | 0.89 | 6.98 |
R.S | 28.01 | 39.05 | 46.38 | 52.87 | 2.64 | 32.91 |
M.R.S | 1.72 | 2.63 | 6.27 | 8.51 | 1.42 | 7.11 |
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Burdon, J.; Billing, D.; Bowen, J.; Boldingh, H. Non-Structural Carbohydrate Composition of ‘Hass’ Avocado Fruit Is Affected by Maturity, Storage, and Ripening. Horticulturae 2024, 10, 866. https://doi.org/10.3390/horticulturae10080866
Burdon J, Billing D, Bowen J, Boldingh H. Non-Structural Carbohydrate Composition of ‘Hass’ Avocado Fruit Is Affected by Maturity, Storage, and Ripening. Horticulturae. 2024; 10(8):866. https://doi.org/10.3390/horticulturae10080866
Chicago/Turabian StyleBurdon, Jeremy, David Billing, Judith Bowen, and Helen Boldingh. 2024. "Non-Structural Carbohydrate Composition of ‘Hass’ Avocado Fruit Is Affected by Maturity, Storage, and Ripening" Horticulturae 10, no. 8: 866. https://doi.org/10.3390/horticulturae10080866