The effect of storage temperature on the quality of avocado fruits from different climatic zones

Authors

  • Svitlana Belinska State University of Trade and Economics/ Kyiv National University of Trade and Economics, Faculty of Trade and Marketing, Department of Commodity Science, Safety and Quality Management, Kyoto Str.,19, 02156, Kyiv, Ukraine, Tel.: +380976637660 https://orcid.org/0000-0002-1984-5797
  • Nataliia Nesterenko State University of Trade and Economics/ Kyiv National University of Trade and Economics, Faculty of Trade and Marketing, Department of Commodity Science, Safety and Quality Management, Kyoto Str.,19, 02156, Kyiv, Ukraine, Tel.: +380977033229 https://orcid.org/0000-0003-3003-0406
  • Olena Moroz Vinnytsia National Technical University, Faculty of Management and Information Security, Department of Entrepreneurship, Logistics, and Management, Khmelnytske shoes, 95, 21021, Vinnytsia, Ukraine, Tel.: +380979859225
  • Tetiana Bilokon Vinnytsia National Technical University, Faculty of Management and Information Security, Department of Entrepreneurship, Logistics and Management, Khmelnytske shoes, 95, 21021, Vinnytsia, Ukraine, Tel.: +380631509350 https://orcid.org/0000-0002-0459-2061
  • Valentyna Kepko Bila Tserkva National Agrarian University, Faculty of Economics, Department of Entrepreneurship, Trade and Exchange Activities, 8/1 Soborna Ploshcha, Bila Tserkva, 09117, Ukraine, Tel.: +380630499927
  • Anastasiia Ivaniuta National University of Life and Environmental Sciences of Ukraine https://orcid.org/0000-0002-1770-5774
  • Oleksandra Shynkaruk National University of Life and Environmental Sciences of Ukraine, Faculty of Humanities and Pedagogy, Department of philosophy and international communication, Heroes of Defense Str., 15, 03041, Kyiv, Ukraine
  • Yaroslav Rudyk National University of Life and Environmental Sciences of Ukraine, Faculty of Humanities and Pedagogy, Department of Management and Educational Technologies, Heroes of Defense Str., 15, 03041, Kyiv, Ukraine https://orcid.org/0000-0001-5382-1505
  • Mykola Gruntovskyi National University of Life and Environmental Sciences of Ukraine, Faculty of Livestock Raising and Water Bioresources, Department of Technologies in Poultry, Pig and Sheep Breeding, Heroiv Oborony str., 12b, Kyiv, 03041, Ukraine, Tel.: +380987691099 https://orcid.org/0000-0002-6969-2987
  • Iryna Kharsika National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Technologies of Meat, Fish and Seafood, Heroiv Oborony Str., 15, 03040, Kyiv, Ukraine, Tel.: +380978176623

DOI:

https://doi.org/10.5219/1850

Keywords:

avocado, quality, consumption properties, fatty acid composition

Abstract

Avocado is one of the most valuable products, as it is characterized by a high content of biologically active substances, including vitamins, mineral elements, fats, and dietary fibers. According to a complex of organoleptic and physicochemical indicators, the consumption properties of avocado fruits from different countries of origin, which are sold in Ukraine, have been investigated. Among the organoleptic indicators, the state of peel and pulp, taste, and smell has been determined according to the developed scoring scale. It has been established that the Haas type (Colombia) fruits have a light green pulp and a deep green peel that does not lag well behind the flesh, they are quite firm, the taste is watery, and there are no significant defects, the stem is not damaged. Haas (Israel) avocados had light green pulp and a brownish-black peel that separated from the flesh very well, with little evidence of pollination, a nice buttery flavour, and a nice texture. There is a slight peel defect (pollination mark) with an area of less than 4 cm2, which does not affect the fruit's flesh, and the stem is not damaged. The fruit of the Fuerte type (Israel) had a light green pulp and a deep-green peel that did not lag well behind the flesh, a somewhat grassy taste, and a loose flesh texture. The fruit had a defect in the peel (lens) with an area of less than 6 cm2, which does not affect the fruit's flesh, and the stem is not damaged. It has been found that the researched types of avocado fruits from different countries of origin differ in shape, size, and the ratio of peel, pulp, and stone. From the physicochemical parameters, the mass fraction of moisture, the content of dry soluble substances, active acidity, the content of ascorbic acid, and the fatty acid composition of lipids of avocado fruits have been determined.

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Published

2023-03-27

How to Cite

Belinska, S., Nesterenko, N., Moroz, O., Bilokon, T., Kepko, V., Ivaniuta, A., Shynkaruk, O., Rudyk, Y., Gruntovskyi, M., & Kharsika, I. (2023). The effect of storage temperature on the quality of avocado fruits from different climatic zones. Potravinarstvo Slovak Journal of Food Sciences, 17, 289–300. https://doi.org/10.5219/1850

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Vol. 17 (2023): Potravinarstvo Slovak Journal of Food Sciences

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