Biochemical markers defining growing area and ripening stage of imported avocado fruit cv. Hass

Abstract

Intra-varietal differences in avocado fruit composition were investigated with regard to fruit growing area, maturity, ripening stage and storage conditioning. In particular, mesocarp nutrients such as fatty acids and C7 sugars were investigated as they relate to fruit origin and ripening stage, respectively. The effect of storage temperature on nutrient level was also assessed. Fruit from Chile, Peru and Spain and harvested in the respective early, middle and late season were ripened for seven days at 18 or 23°C. At specific intervals, mesocarp fatty acids and sugar profiles were identified. The oil composition differed according to origin and harvest-time, suggesting oleic acid as a potential marker in distinguishing fruit origin. Chilean fruit had higher oleic content (57–61%) follow by Spanish (54–60%) and Peruvian (40–47%) fruit. In early season fruit d-mannoheptulose content decreased during shelf life from 128 to 23.5mgg−1 (Chile), from 115 to 33.6mgg−1 (Peru), from 65.2 to 23.5mgg−1 (Spain). A similar trend was noted in middle and late season fruit and from the three origins. For the first time a relationship between C7 sugar content and mesocarp softening, fruit maturity and origin was identified.