Akademik Veri Yönetim Sistemi
FOOD CHEMISTRY, cilt.86, sa.1, ss.79-83, 2004 (SCI-Expanded)
Dry matter, oil content and fatty acid composition of avocado fruit (Persea americana, cv. Fuerte and Hass) were examined with respect to the harvesting and post-harvest ripening period. Fruits were harvested in November, December, and January at one-month intervals. Samples were kept for 8 days under ambient conditions to ripen. Dry matter and oil content of both cultivars increased significantly (p < 0.05) according to the length of time that the fruits remained on the tree. However, significant (P < 0.05) changes in the amount of dry matter and oil content of avocado were determined during the post-harvest ripening period. There were significant (p < 0.05) differences in the fatty acid compositions of Fuerte and Hass in each sampling time. Although oleic acid significantly (p < 0.05) increased with late harvest, other fatty acids decreased. In particular, palmitic acid notably underwent a 46.5% decrease from November to January. There were statistically significant (p < 0.05) differences in the fatty acid compositions during the post-harvest ripening period: however, these were too small numerically to be of significance, either biologically or nutritionally. (C) 2003 Elsevier Ltd. All rights reserved.