Chemical Compositions and Physical Properties of Avocado Mesocarp Cultivated in Chiang Mai
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Abstract
Chemical compositions and physical properties of avocado (Persea americana) mesocarp from four varieties (Peterson, Booth 8, Buccaneer and Hass) were studies. The results showed that the fruit cv. Hass contained the highest fat content. Moreover, fatty acids of all varieties were analyzed by gas chromatography (GC). It was showed that the major fatty acid was always oleic acid followed by palmitic and linoleic acids. The UFA/SFA ratio in lipid extracted were in narrow range compared to some earlier reports. The cause may come from the different geographic and climatic conditions. Hass avocado fruit ripened more lately than the others. The may due to high mineral contents. The large and heavy fruits, Booth 8 and Buccaneer, showed lower level of carbohydrate. No difference in crude fiber between four varieties. The firmness of avocado mesocarp tissue at ripening associated with water and lipid content. The increasing of water content in avocado fruit flesh increased firmness while high levels lipid decreased it. Investigation in color of flesh avocado showed that Peterson had less L value (lightness) than the others. No significance correlation between L value and chemical parameters. However, fat moisture and ash had some influence on the a value (greenness).
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