Evaluation of Harvest Index from Buccaneer Avocado

Abstract

Avocado (Persea americana Mill.), a perennial tree belonging to the family Lauraceae, produces mature fruits with dark skin and soft green fruit pulp. A major challenge for farmer due to determining the appropriate harvest maturity. The conventional practice of relying on changes in skin color is not always reliable, as some cultivars do not exhibit clear external changes when fruits reach maturity. Consequently, fruits may be harvested prematurely by the farmer, leading to products that cannot ripen property and are unsuitable for consumption. This study aimed to evaluate harvest indices in relation to postharvest quality of Buccaneer avocado fruits. Fruits were harvested at 120, 140, 160, and 180 days after attachment of fruit with 6 fruits per maturity stage. They were divided into two groups: group 1; unripe fruits, analyzed immediately for physical and chemical attributes. Group 2; ripe fruits, obtained by storing unripe fruits at ambient temperature for 5 days prior to analysis. The results on physical analysis indicated that unripe fruits exhibited increasing weight, size and dry matter content with advancing maturity, but moisture content declined significantly. Peel and pulp color, as well as flesh firmness, remained relatively constant at harvest. Fruits after ripening, most physical attributes decreased, with the most distinct change being the peel color, which shifted from dark green to dark brown. Fresh color showed only slight variation, maintaining a light yellowish-green appearance. It was concluded that harvesting Buccaneer avocado at 160 - 180 days after attachment of fruits optimal, as fruits at these stages can be successfully ripened and consumed.