Influence of maturity and ripening on aroma volatiles and flavor in 'Hass' avocado

Postharvest Biology and Technology

Volumn 71, Issue , 2012, Pages 41-50

  Obenland, David ^a   Collin, Sue ^b   Sievert, James ^b   Negm, Fayek ^b   Arpaia, Mary Lu ^b  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

^b UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Carbohydrates; Dry weight; Grassy; Minimum maturity; Sensory

Indexed keywords

PERSEA AMERICANA;

EID: 84861749885     PISSN: 09255214     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.postharvbio.2012.03.006     Document Type: Article

References (47)

1. Anon. Standardization committee report California Avocado Association Annual Report 1925, California Avocado Association, Pasadena, CA, pp. 46-47.
2. Bayarri S., Taylor A.J., Hort J. The role of fat in flavor perception: effect of partition and viscosity in model emulsions. J. Agric. Food Chem. 2006, 54:8862-8868.
3. Buettner A., Schieberle P. Evaluation of aroma differences between hand-squeezed juices from Valencia Late and Navel oranges by quantitation of key odorants and flavor reconstitution experiments. J. Agric. Food Chem. 2001, 49:2387-2394.
4. Buttery R.G., Seifert R.M., Guadagni D.G., Ling L.C. Characterization of additional volatile components of tomato. J. Agric. Food Chem. 1971, 19:524-529.
5. Buttery R.G., Turnbaugh J.G., Ling L.C. Contribution of volatiles to rice aroma. J. Agric. Food Chem. 1988, 36:1006-1009.
6. Church C.G., Chance E.M. Further Work on the Maturity of Avocados, California Avocado Association Annual Report 1920, California Avocado Association, pp. 45-58.
7. Davis P.L. Relation of ethanol content of citrus fruits to maturity and to storage conditions. Proc. Fla. State Hortic. Soc. 1970, 83:294-298.
8. Defilippi B.G., Manríquez D., Luengwilai K., González-Agüero M. Chapter 1. Aroma volatiles: biosynthesis and mechanisms of modulation during fruit ripening. Adv. Bot. Res. 2009, 1-37. Academic Press. K. Jean-Claude, D. Michel (Eds.).
9. Dixon J., Hewett E.W. Factors affecting apple aroma/flavour volatile concentration: a review. New Zeal. J. Crop Hort. Sci. 2000, 28:155-173.
10. El-Mageed M.A.A. Development of volatile compounds of avocado and casimiroa during fruit maturation. Arab Univ. J. Agric. Sci. 2007, 15:89-99.
11. Eskin N.A.M. Plant Pigments Flavors and Textures. The Chemistry and Biochemistry of Selected Compounds 1979, Academic Press, New York.
12. Gamble J., Harker F.R., Jaeger S.R., White A., Bava C., Beresford M., Stubbings B., Wohlers M., Hofman P.J., Marques R., Woolf A. The impact of dry matter, ripeness and internal defects on consumer perceptions of avocado quality and intentions to purchase. Postharvest Biol. Technol. 2010, 57:35-43.
13. Guzmán-Gerónimo R.I., López M.G., Dorantes-Alvarez L. Microwave processing of avocado: volatile flavor profiling and olfactometry. Innov. Food Sci. Emer. 2008, 9:501-506.
14. Harding P.L. The relation of maturity to quality in Florida avocados. Proc. Fla. State Hortic. Soc. 1954, 6:276-280.
15. Hatton T.T., Harding P.L., Reeder W.F. Seasonal changes in Florida avocados. USDA Technical Bull., vol. 1310 1964, 1-27.
16. Hatton T.T., Soule M.J., Popenoe J. Effect of fruit position and weight on the percentage of oil in Lula avocados. Proc. Am. Soc. Hortic. Sci. 1957, 69:217-220.
17. Hatton T.T., Popenoe J., Soule M.J., Harding P.L. Relation of maturity to certain chemical and physical characters in Florida avocados. Proc. Fla. State Hortic. Soc. 1957, 70:338-340.
18. Hodgkin G.B. Avocado Standardization California Avocado Society Yearbook 1939, California Avocado Society, Escondido, CA, pp. 141-148.
19. Lee S.K., Young R.E., Schiffman P.M., Coggins C.W. Maturity studies of avocado fruit based on picking dates and dry weight. J. Am. Soc. Hortic. Sci. 1983, 108:390-394.
20. Lewis C.E. The maturity of avocados - a general review. J. Sci. Food Agric. 1978, 29:857-866.
21. Liu X., Robinson P.W., Madore M.A., Witney G.W., Arpaia M.L. 'Hass' avocado carbohydrate fluctuations: II. Fruit growth and ripening. J. Am. Soc. Hortic. Sci. 1999, 124:676-681.
22. López M.G., Guzmán G.R., Dorantes A.L. Solid-phase microextraction and gas chromatography-mass spectrometry of volatile compounds from avocado puree after microwave processing. J. Chromatogr. 2004, 1036:87-90.
23. Meyer M.D., Terry L.A. Development of a rapid method for the sequential extraction and subsequent quantification of fatty acids and sugars from avocado mesocarp tissue. J. Agric. Food Chem. 2008, 56:7439-7445.
24. Morales M.T., Luna G., Aparicio R. Comparative study of virgin olive oil sensory defects. Food Chem. 2005, 91:293-301.
25. Obenland D., Collin S., Mackey B., Sievert J., Arpaia M.L. Storage temperature and time influences sensory quality of mandarins by altering soluble solids, acidity and aroma volatile composition. Postharvest Biol. Technol. 2011, 59:187-193.
26. Pereira M.E.C. Changes in volatile compounds during ripening of West Indian-type 'Simmonds' avocado treated with ethylene and aqueous 1-methylcyclopropene. American Society for Horticultural Science Annual Meeting 2010, S93. American Society for Horticultural Science, Palm Desert, CA.
27. Pesis E. The role of the anaerobic metabolites, acetaldehyde and ethanol, in fruit ripening, enhancement of fruit quality and fruit deterioration. Postharvest Biol. Technol. 2005, 37:1-19.
28. Pesis E., Faiman D., Dori S. Postharvest effects of acetaldehyde vapour on ripening-related enzyme activity in avocado fruit. Postharvest Biol. Technol. 1998, 13:245-253.
29. Pino J., Rosado A., Aguero J. Volatile components of avocado (Persea americana Mill.) fruits. J. Essent. Oil Res. 2000, 12:377-378.
30. Pino J.A., Marbot R., Rosado A., Fuentes V. Volatile components of avocado (Persea americana Mill.) cvMoro grown in Cuba. J. Essent. Oil Res. 2004, 16:139-140.
31. Plotto A., Margaría C.A., Goodner K.L., Baldwin E.A. Odour and flavour thresholds for key aroma components in an orange juice matrix: esters and miscellaneous compounds. Flavour Frag. J. 2008, 23:398-406.
32. Plotto A., Margaría C.A., Goodner K.L., Goodrich R., Baldwin E.A. Odour and flavour thresholds for key aroma components in an orange juice matrix: terpenes and aldehydes. Flavour Frag. J. 2004, 19:491-498.
33. Rouseff, R., 2010. Citrus Flavor and Color. University of Florida. http://www.crec.ifas.ufl.edu/crec_websites/Rouseff/.
34. Rudell D.R., Mattinson D.S., Mattheis J.P., Wyllie S.G., Fellman J.K. Investigations of aroma volatile biosynthesis under anoxic conditions and in different tissues of " Redchief Delicious" apple fruit (Malus domestica Borkh.). J. Agric. Food Chem. 2002, 50:2627-2632.
35. Schwab W., Davidovich-Rikanati R., Lewinsohn E. Biosynthesis of plant-derived flavor compounds. Plant J. 2008, 54:712-732.
36. Shi J.X., Riov J., Goren R., Goldschmidt E.E., Porat R. Regulatory aspects of ethanol fermentation in immature and mature citrus fruit. J. Am. Soc. Hortic. Sci. 2007, 132:126-133.
37. Sinyinda S., Gramshaw J.W. Volatiles of avocado fruit. Food Chem. 1998, 62:483-487.
38. Song J., Hildebrand P.D., Fan L., Forney C.F., Renderos W.E., Campbell-Palmer L., Doucette C. Effect of hexanal vapor on the growth of postharvest pathogens and fruit decay. J. Food Sci. 2007, 72:M108-M112.
39. Stahl A.L. Avocado maturity studies. Proc. Fla. State Hortic. Soc. 1933, 46:123-133.
40. Takeoka G.R., Flath R.A., Mon T.R., Teranishi R., Guentert M. Volatile constituents of apricot (Prunus armeniaca). J. Agric. Food Chem. 1990, 38:471-477.
41. Teranishi R., Buttery R.G., Guadagni D.G. Odor quality and chemical structure in fruit and vegetable flavors. Ann. N. Y. Acad. Sci. 1974, 237:209-216.
42. Villa-Rodríguez J.A., Molina-Corral F.J., Ayala-Zavala J.F., Olivas G.I., González-Aguilar G.A. Effect of maturity stage on the content of fatty acids and antioxidant activity of 'Hass' avocado. Food Res. Int. 2011, 44:1231-1237.
43. Whitfield F.B., Last J.H., Chaplin G., Bannister P.A. Volatile flavour components of the fruit of the avocado. Eighth International Conference of Essential Oils 1980, 349-352.
44. Yahia E., Woolf A.B. Avocado (Persea americana Mill.). Postharvest Biology and Technology of Tropical and Subtropical Fruits: Açai to Citrus 2011, vol. 2. Woodhead Publishing, Cambridge, UK.
45. Yamaguchi K., Nishimura O., Toda H., Mihara S. Chemical studies on tropical fruits. Instrumental Analysis of Foods: Recent Progress 1983, 93-117. Academic Press, New York. G. Charalambous, G. Inglett (Eds.).
46. Zhang B., Shen J.-y., Wei W.-w., Xi W.-p., Xu C.-J., Ferguson I., Chen K. Expression of genes associated with aroma formation derived from the fatty acid pathway during peach fruit ripening. J. Agric. Food Chem. 2010, 58:6157-6165.
47. Zhang B., Yin X.-R., Shen J.-Y., Chen K.-S., Ferguson I.B. Volatiles production and lipoxygenase gene expression in kiwifruit peel and flesh during fruit ripening. J. Am. Soc. Hortic. Sci. 2009, 134:472-477.