Relevant bibliographies by topics / Avocado

Academic literature on the topic 'Avocado'

Author: Grafiati
Published: 4 June 2021
Last updated: 25 February 2023

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Journal articles on the topic "Avocado":

1

Tyar, Ferriza, and Muhammad Iwan Wahyuddin. "Sistem Pakar Menggunakan Metode Naïve Bayes dan Certainty Factor untuk Mendeteksi Hama pada Tanaman Alpukat Berbasis Web." Jurnal JTIK (Jurnal Teknologi Informasi dan Komunikasi) 6, no. 4 (February 4, 2022): 488–96. http://dx.doi.org/10.35870/jtik.v6i4.519.

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Avocad (Persea americana) is a table fruit-producing plant of the same name. This plant comes from Mexico and Central America as a garden plant in other tropical areas of the world. In Indonesia itself, avocados are widely found because of the tropical climate, then people also like avocados because there are many choices from various food and beverage ingredients. Lack of attention to the cultivation and breeding of avocados makes the yields less good, and not optimal. so the author conducted this research in the hope that the yield and breeding of avocado plants can be maximized. This expert system was built using Web-based programming. The method applied is Naïve Bayes, which is a method that uses statistics and probability in predicting the chances of avocado plants having growth disorders based on the presence of pests (worms) in avocado plants.
2

Guan, Vivienne X., Elizabeth P. Neale, and Yasmine C. Probst. "Identifying usual food choices with avocados in a clinical trial cohort of overweight and obese adults in Australia." PLOS ONE 18, no. 1 (January 26, 2023): e0279567. http://dx.doi.org/10.1371/journal.pone.0279567.

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Background Consumption of avocados has been suggested to be beneficial for weight control, however, limited research is available about the related food choices. Understanding the food choices associated with avocados at meal occasions may further aid behavioural strategies to lose weight. The present study used a systematic approach to develop an avocado-specific food database, with the aim to explore food choices related to avocados at meal occasions as reported by overweight and obese volunteers in weight loss clinical trials. Methods The avocado-specific database was based on AUSNUT 2011–13 food composition database structure and was developed via a systematic approach, which determined the avocado content of Australian foods and beverages. Baseline usual food intake data was retrospectively pooled from four food-based clinical trials (n = 758). The Apriori algorithm of association rules, a two-step descriptive method was used to identify food choices associated with avocados at different meal occasions using a nested hierarchical food group classification system. Results The avocado database identified 34 avocados and avocado-containing foods and beverages. The proportion of avocado consumers in the pooled cohort was 51.3% (n = 389), with an average avocado intake of 21.57 ± 36.75 grams per day. Avocados were found to be closely related to other food groups at all of the food group levels at main meal occasions. A total of 68 food items containing avocados were identified for avocado consumers at the breakfast, lunch and dinner meals. Conclusion The avocado specific database provides a snapshot of the foods and beverages which contain avocados. Enumerating the full range of food choices in relation to avocado consumption should provide examples of food choices that people might consider in their efforts to increase their avocado consumption.
3

Fan, Simiao, Yunyang Qi, Linghong Shi, Marcella Giovani, Nur Afifah Ahmad Zaki, Siwei Guo, and Hafiz Ansar Rasul Suleria. "Screening of Phenolic Compounds in Rejected Avocado and Determination of Their Antioxidant Potential." Processes 10, no. 9 (September 2, 2022): 1747. http://dx.doi.org/10.3390/pr10091747.

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Avocados are one of the important fruits in our diet, showing many health benefits. However, a significant amount of avocados become defective as they are transported throughout the supply chain and are refused by consumers, ending up at animal or pet feed manufacturers. Indeed, some previous evidence suggests that rejected avocados still present high phenolic content that can be reused in the drug or pharmacological industry. Therefore, in the present work, we measured the phenolic content from rejected avocado pulp and evaluated the antioxidant potential, followed by characterization and quantification using LC-ESI-QTOF-MS/MS and HPLC-PDA. Reed avocado pulp was highest in TPC (0.21 mg GAE/g f.w.) and TFC (0.05 mg QE/g f.w.), whereas in TCT assay, low traces of tannins were exhibited in Wurtz and Reed avocado pulp. Hass avocado pulp had the highest antioxidant potential in DPPH (0.32 AAE/g f.w.), FRAP (0.13 AAE/g f.w.), ABTS (0.32 AAE/g f.w.), •OH-RSA (0.51 AAE/g f.w.) and FICA (0.47 mg EDTA/g) assays. Wurtz avocado pulp had higher antioxidant potential in RPA (0.07 mg AAE/g) and PMA (0.27 AAE/g f.w.). A total of 64 phenolic compounds were characterized in avocado pulp, including 10 in Hass avocado pulp, 31 in Wurtz avocado pulp and 45 in Reed avocado pulp. In HPLC-PDA quantification, chlorogenic acid (21.36 mg/g f.w.), epicatechin (14.24 mg/g f.w.) and quercetin (21.47 mg/g f.w.) were detected to be the highest in Hass, Wurtz and Reed avocado pulp, respectively. Our study showed the presence of phenolic compounds in rejected avocado pulp and hence can be utilized in food and pharmaceutical industries.
4

Bradley, Ryan, Lorena Pacheco, Cheryl Anderson, Julie Denenberg, Greg Talavera, and Matthew Allison. "Effects of Varying Avocado Intake on Energy and Nutrient Intake of Hispanic Families: A Cluster Randomized Trial." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 815. http://dx.doi.org/10.1093/cdn/nzaa053_020.

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Abstract Objectives Avocados are nutrient-dense and could be a favorable component of a healthy dietary pattern, yet there are limited data on the effects of avocado intake on nutritional status. To test if avocados impact energy intake, we examined the effects of two levels of avocado intake, plus a standard nutrition education intervention, on energy and nutrient intake in families of Hispanic Heritage. Methods Between April 2017 and June 2018, we conducted a cluster randomized controlled trial in families consisting of at least 3 members residing in the same home, at least 5 years of age, free of severe chronic disease, not on specific diets, and self-identified of Hispanic heritage. Seventy-two (n = 72) families were randomized to one of two groups: nutrition education with low avocado allotment (3 avocados/family/week) or nutrition education with high avocado allotment (14 avocados/family/week). Community health workers (i.e., Promotoras) led 12 bi-weekly in-home nutrition education sessions per family and delivered weekly avocado allotments. Dietary patterning, energy and nutrient intake were measured at baseline, and after 3- and 6-months. The primary outcome was change in a family's total energy intake after 6 months. Secondary outcome measures included differences in macro- and micronutrients between groups. Results Over the 6-month follow-up period, the mean difference in energy intake for the high versus low avocado intervention group was −1884 kcals/family/day (95% CI −3205 to −563 kcals, P < 0.01). The high avocado intake group also had significant reductions in carbohydrate, animal and vegetable protein saturated and polyunsaturated fat calcium, magnesium, sodium, potassium, iron, and vitamin D intakes (P < 0.05 for all). There were no significant changes in MUFA or dietary fiber intakes. Conclusions In families of Hispanic heritage, an intervention including nutrition education combined with 14 avocados/week, compared to 3 avocados per week, resulted in a significant reduction in calories and select macro- and micronutrients. This trial suggests interventions with specific plant foods, but without specific counseling on energy restriction, may lead to reductions in total energy intake. Future studies should investigate the effects of avocado intake in other populations. Funding Sources Hass Avocado Board.
5

Sanusi, R. O., E. I. Isegbe, B. O. Ajibola, D. Lordbanjou, and R. M. Adebayo. "GAINS OF AVOCADOS AND CONSTRAINTS TO SUSTAINABLE PRODUCTION IN NIGERIA." International Journal of Agriculture and Environmental Research 08, no. 05 (2022): 696–709. http://dx.doi.org/10.51193/ijaer.2022.8507.

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Avocado is a green flesh, buttery texture and nut-like taste fruit. It comes from a tall, tropical evergreen tree called Persea Americana. Avocado is a large berry containing a single seed. Avocado is mostly found in the tropics and subtropics parts of the world. They do not ripen until after they have been picked or fallen off the tree. Different varieties have different peak seasons, which make avocados available year-round. Avocado trees are partially self-pollinating and often are propagated through grafting to maintain a predictable quality and quantity of the fruit. Avocados tree has been identified as having a number of social, health and economic significance from which the farmers and the nation can derive a number of benefits. In Nigeria, the production and harvesting performance of avocados are hampered by access to land and the availability of better planting materials and other farm inputs, farmers training and establishment of village based nurseries beds, lack of a comprehensive agricultural extension approach to boost avocados production among others factors.
6

Chimsook, Thitiphan, and Rittichai Assawarachan. "Effect of Drying Methods on Yield and Quality of the Avocado Oil." Key Engineering Materials 735 (May 2017): 127–31. http://dx.doi.org/10.4028/www.scientific.net/kem.735.127.

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This experimental study was carried out to verify the quality enhancement of avocado oil production by different drying methods. During this study, samples of green avocado cake were obtained from Tak Province, Thailand. The small size of fresh green avocados was the raw material to prepare the high quality of avocado oil. The drying methods composed of air drying, hot air drying and vacuum drying, respectively. The dried avocado pulp was evaluated the moisture contents and then pressed avocado oil using the extraction machine. All avocado oil were determined the physical and chemical properties. The current study revealed that hot air drying and air drying had the highest and lowest yield, respectively. The unsaturated fatty acids in avocado oil were higher than the saturated fatty acids in all avocado oils from the three drying methods. The costs of drying methods were considered and the present study revealed that the best method for drying green avocado cake was hot air drying with the desired oven.
7

Henning, Susanne, Jeraldine Guzman, Jason Li, Gail Thames, Jenny Kim, and Zhaoping Li. "Protocol for Pilot Study Testing the Effect of Avocado Consumption on Skin Aging." Current Developments in Nutrition 5, Supplement_2 (June 2021): 1279. http://dx.doi.org/10.1093/cdn/nzab057_009.

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Abstract Objectives Avocados are an excellent source of bioactive compounds such as monounsaturated fatty acids, sterols, polyhydroxylated fatty alcohols and carotenoids. A common cause of photoaging is exposure to UV light, as the radiation generates oxidative stress, which leads to inflammation and erythema of the skin. Studies have demonstrated that topical application of bioactive compounds from avocado reduce UVB-induced photoaging. Ultraviolet-B (UVB) protection by oral avocado consumption has not been clinically investigated in humans. Therefore, it is the objective of this pilot study to determine if the consumption of one avocado daily for 16 weeks can increase resistance to UVB radiation and reduce skin aging in healthy women. Methods This study is a randomized, two arm, parallel group comparison of daily avocado consumption vs. habitual diet. Eligible participants are females, at least 25 years of age, Fitzpatrick Skin type II-IV, in good health with an increased waist circumference of 35 cm. Participants will be excluded if they are habitually eating 2 avocados per month, allergic to avocado and any unstable medical conditions. At screening, informed consent and HIPAA authorization will be reviewed and signed. In addition, Fitzpatrick Skin type and response to UVB will be assessed. Subjects will consume 1 avocado a day (Hass Avocado) or maintain habitual diet (up to 2 avocados/month) daily for 16 weeks. Skin will be assessed at weeks 0, 8 and 16. Minimal erythema dose (MED) will be determined by exposing the inner arm covered by a sleeve with 6 cut out windows with an increasing dose of UVB using the Dermalight 90. Facial melanin index, hydration and sebum will be determined using the mexameter MA18, corneometer CM825 and sebumeter SM815 probes attached to the Cutometer dual MPA 580 (Courage&Khazaka electronic GmbH, Koeln, Germany). 22 participants will be enrolled in each group considering a 10%dropout rate. Results Primary outcome will be the effect of daily avocado consumption on MED assessed by UVB exposure compared to habitual diet. Secondary outcomes will be the effect of daily avocado consumption on facial skin elasticity, sebum, melanin and hydration status as assessed by cutometer compared to habitual diet. Conclusions This study is currently recruiting participants. Funding Sources Hass Avocado Board.
8

Firlia, Firlia, and Sri Hastuti. "DETERMINATION OF TOTAL FLAVONOID LEVELS ON ALPUKAT FRUIT SKIN (PERSEA AMERICANA MILL.)." Media Eksakta 16, no. 2 (November 30, 2020): 128–33. http://dx.doi.org/10.22487/me.v16i2.744.

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Avocados (Persea americana Mill) are fruits that originally from Mexico and Central America. It has the characteristics of green flesh on the bottom of the skin and yellowing toward the seeds with a texture that is rather soft when it is ripe. Skin color varies, some are green because of chlorophyll or black content due to anthocyanin pigments. This study aimed to determine the total levels of flavonoids in the skin of avocados that were green and black. Determination of total flavonoid levels used a UV- Vis spectrophotometer. The results showed that an analysis of water content was 5.306% for green avocado skin and 7.327% for black avocado skin. The analysis of total flavonoid levels at a wavelength of 437 nm obtained respectively, the average yield was 54,950 mg/100g for green avocado skin and 29,519 mg/100g for black avocado skin. The results of this study are expected to be able to attract the interest of the community to cultivate green and black avocado plants. especially in the area of Central Sulawesi.
9

Heskey, Celine, Keiji Oda, and Joan Sabaté. "Avocado Intake, and Longitudinal Weight and Body Mass Index Changes in an Adult Cohort." Nutrients 11, no. 3 (March 23, 2019): 691. http://dx.doi.org/10.3390/nu11030691.

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Avocados contain nutrients and bioactive compounds that may help reduce the risk of becoming overweight/obese. We prospectively examined the effect of habitual avocado intake on changes in weight and body mass index (BMI). In the Adventist Health Study (AHS-2), a longitudinal cohort (~55,407; mean age ~56 years; U.S. and Canada), avocado intake (standard serving size 32 g/day) was assessed by a food frequency questionnaire (FFQ). Self-reported height and weight were collected at baseline. Self-reported follow-up weight was collected with follow-up questionnaires between four and 11 years after baseline. Using the generalized least squares (GLS) approach, we analyzed repeated measures of weight in relation to avocado intake. Marginal logistic regression analyses were used to calculate the odds of becoming overweight/obese, comparing low (>0 to <32 g/day) and high (≥32 g/day) avocado intake to non-consumers (reference). Avocado consumers who were normal weight at baseline, gained significantly less weight than non-consumers. The odds (OR (95% CI)) of becoming overweight/obese between baseline and follow-up was 0.93 (0.85, 1.01), and 0.85 (0.60, 1.19) for low and high avocado consumers, respectively. Habitual consumption of avocados may reduce adult weight gain, but odds of overweight/obesity are attenuated by differences in initial BMI values.
10

Dreher, Mark L., Feon W. Cheng, and Nikki A. Ford. "A Comprehensive Review of Hass Avocado Clinical Trials, Observational Studies, and Biological Mechanisms." Nutrients 13, no. 12 (December 7, 2021): 4376. http://dx.doi.org/10.3390/nu13124376.

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This first comprehensive review of fresh Hass avocados includes 19 clinical trials, five observational studies, and biological mechanisms. We identified four primary avocado health effects: (1) reducing cardiovascular disease risk in healthy overweight or obese adults with dyslipidemia by lowering non-HDL-C profiles, triglycerides, LDL oxidation, small atherogenic LDL particles and promoting postprandial vascular endothelial health for better peripheral blood flow; (2) lowering the risk of being overweight or obese, supporting weight loss, and reducing visceral fat tissue in overweight or obese women; (3) improving cognitive function in older normal-weight adults and in young to middle age overweight or obese adults especially in frontal cortex executive function; and (4) stimulating improved colonic microbiota health in overweight or obese adults by promoting healthier microflora and fecal metabolites. We also identified a unique combination of four Hass avocado nutritional features that appear to be primarily responsible for these health effects: (1) a 6 to 1 unsaturated (rich in oleic acid) to saturated fat ratio similar to olive oil; (2) a source of multifunctional prebiotic and viscous fiber; (3) a relatively low energy density of 1.6 kcal/g (79% of edible Hass avocado weight consists of water and fiber with a creamy, smooth texture); and (4) its oleic acid and water emulsion increases carotenoid absorption from low-fat fruits and vegetables (e.g., salsa or salad) when consumed with avocados. They are also a good source of micronutrients and polyphenols, and are very low in sodium and available carbohydrates supporting secondary health and wellness benefits. Hass avocado health effects are best demonstrated when consumed in a healthy dietary plan such as the Mediterranean diet. More extensive and longer clinical trials are needed to further enhance our understanding of the Hass avocado’s health effects.
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You might also be interested in the extended bibliographies on the topic 'Avocado' for particular source types:
Journal articles Dissertations / Theses Books

Dissertations / Theses on the topic "Avocado":

1

Azakoglu, Burak. "Avocado Lovers." Digital Commons at Loyola Marymount University and Loyola Law School, 2019. https://digitalcommons.lmu.edu/etd/789.

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Case, Bonita. "The avocado pear tree." Master's thesis, University of Cape Town, 1999. http://hdl.handle.net/11427/22438.

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For twenty years Elsie September has refused to visit her uncle, Hannie, a state patient at Valkenberg mental hospital. At her grandmother's insistence, she almost goes to see him one day, but she only gets as far as the building and cannot bring herself to go inside. Instead, she meets Shaun and, as a relationship develops, Elsie begins to tell him the stories of her childhood. But Elsie's relationship with Shaun is troubled and unbalanced. Before Elsie reaches the point in her narrative where she will explain why she refuses to see her uncle, she and Shaun part acrimoniously and he disappears. Elsie has, by now, become so caught up in the telling of her story that not even Shaun's disappearance can stop her from going back to the day her world changed beneath the sheltering arms of the avocado pear tree.
3

Marques, José Roberto. "'Hass' avocado fruit quality : the role of fruit minerals and rootstocks /." St. Lucia, Qld, 2002. http://www.library.uq.edu.au/pdfserve.php?image=thesisabs/absthe16748.pdf.

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4

Mostert, Mathilda Elizabeth. "Characterization of micro-components of avocado oil extracted with supercritical carbon dioxide and their effect on its oxidative stability." Pretoria : [s.n.], 2007. http://upetd.up.ac.za/thesis/available/etd-06062008-132406.

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5

Munzhedzi, Mukondeleli. "Effect of haverst season and ripening duration on the physico-chemical properties of new 'fuerte-type' avocando fruit selections during ripening." Thesis, University of Limpopo, 2016. http://hdl.handle.net/10386/1810.

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Thesis (MSc. Agriculture (Horticulture)) -- University of Limpopo, 2016
The Agricultural Research Council-Institute for Tropical and Subtropical Crops (ARC-ITSC) is continuously developing new avocado selections, in order for the South African Avocado Industry (SAAI) to remain competitive in various international avocado markets. However, information on the response of some of these selections, including ‘Fuerte 2 and 4’, ‘BL1058’ and ‘H287’ to low temperature storage and ripening physiology, has not been investigated. Thus, the objective of this study was to evaluate the effect of harvest season and ripening duration on the physico-chemical properties of newly developed ‘Fuerte-type’ avocado fruit selections during ripening. ‘Fuerte-type’ avocado fruit were indexed for maturity using moisture content, thereafter harvested and stored at 5.5°C for 28 days during the 2014 and 2015 harvest seasons. The experiment comprised five treatments: control (commercial ‘Fuerte’), ‘Fuerte 2 and 4’, ‘BL1058’ and ‘H287’ arranged as a factorial in a completely randomised design (RCD) with 3 replicates. The treatment factors were: (i) 2 x harvest seasons, (ii) 5 x selections and (iii) 6 x ripening days. After withdrawal from low storage temperature, fruit were ripened at ambient temperature. During ripening, the following physico-chemical properties were evaluated; external chilling injury, electrolyte leakage, mass loss, firmness, respiration rate and peel colour. Results showed that selections and harvest seasons had no significant effect (P=0.668) on the moisture content of the evaluated ‘Fuerte-type’ avocado fruit. After withdrawal from low storage temperature, there was a significant interaction (P˂0.05) between selections and harvest seasons on external chilling injury and electrolyte leakage. Results further showed that external chilling injury correlated with electrolyte leakage during both harvest seasons. Treatment factors had no significant effect (P=0.997) on mass loss. Similarly, treatment factors had no significant effect (P=0.139) on firmness. However, selection ‘H287’ had hard skin with an average firmness of 83.44 densimeter units during ripening in both harvest seasons. Treatment factors were highly significant (P˂0.05) on respiration rate. Respiration rate followed a climacteric pattern and the magnitude of climacteric peak and day of occurrence varied amongst selections during both harvest seasons. Ripening percentage differed significantly (P˂0.05) amongst harvest seasons, selections and ripening days. Treatment factors had no significant effect on lightness (P=0.711), chroma (P=0.378) and hue angle (P=0.536) skin colour parameters,however, variations were recorded as a result of the cold damage black spots. The results indicated that the ‘Fuerte-type’ avocado selections had poor storage qualities. Further studies are required to evaluate physico-chemical properties during low storage temperature and the effect of season, production conditions and maturity level on development of chilling injury. In addition, studies on application of treatments to reduce chilling injury symptoms and analysis of bioactive compounds should be considered for conclusive recommendations. Thereafter, the selections can be planted in different production regions to assess and select the best producing and quality combinations for a given region as part of phase III of the project
Agricultural Sector Education Training Authority (AgriSeta) and National Research Foundation (NRF)
6

Giblin, Fiona Rosanna. "Avocado fruit responses to Colletotrichum gloeosporioides /." [St. Lucia, Qld.], 2005. http://www.library.uq.edu.au/pdfserve.php?image=thesisabs/absthe19403.pdf.

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Tramberend, Henrik. "Avocado: a distributed virtual environment framework." [S.l. : s.n.], 2003. http://deposit.ddb.de/cgi-bin/dokserv?idn=967442222.

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8

Mandemaker, Andries Jan. "Winter Leaf Yellowing in 'Hass' Avocado." The University of Waikato, 2007. http://hdl.handle.net/10289/2251.

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The New Zealand avocado industry is worth $39.7 million in exports of 'Hass' avocados. Crop yields grew steadily from 1996 to 2001 to reach an average of 8.86 tonnes/ha. Since then however, crop yields have remained steady. To increase returns to growers, crop yields must increase. Avocado leaves in New Zealand become yellow in winter and it is hypothesised that chilling, followed by photoinhibition, is leading to photooxidation. Leaf yellowing leads to reduced photosynthetic capacity and early leaf abscission, at a time when carbon fixation and carbohydrate reserves are needed to support developing flowers, subsequent fruit set and vegetative flush, in addition to the existing mature crop. The focus of this research was to determine the underlying causes of yellowing in 'Hass' avocado leaves during winter. It is suspected that it is a result of the creation of free-radical oxygen that causes photooxidation of leaf components under excess light during low temperature conditions, such as experienced on clear winter mornings in the Bay of Plenty. An orchard in Katikati, in the Bay of Plenty, New Zealand was selected has it had a history of leaf yellowing. Two open flow, differential gas exchange measurement systems, The CIRAS-1 and the CMS-400 were used to monitor leaf photosynthetic performance over the course of the 2006 winter, with particular focus on the month of August. Chlorophyll a fluorescence was measured with a Walz Mini-PAM, leaf colour with a Minolta Chroma meter CR-200b and chlorophyll content with Minolta SPAD chlorophyll meter (in addition to traditional extraction techniques). There was conclusive evidence that the cold nights resulted in decreased net photosynthesis over the winter, with the depression starting in May and ending around the middle of August, dates that coincide closely with the period when days with mean temperatures less than 10 C occurred. The decrease in photosynthesis appears to be due to a direct effect on the carbon reduction pathway and in unusual in that full recovery seems to occur at the same time during the day. No photodamage of significance was found and the avocado seems to be highly protected against high light when photosynthesis is inhibited. This investigation found that leaf yellowing is not caused by photodamage following depressed photosynthesis. A new hypothesis is proposed which suggests that leaf yellowing is produced by the re-allocation of nitrogen from leaves during cold weather during flowering. It is suggested that the chilled leaves are seen as unproductive, old or shaded leaves by the plant and nutrient resources are re-allocated away from these leaves. A foliar application of 1% low biuret urea and 0.5% magnesium sulphate is currently used by avocado growers to restore leaf colour in leaves that have become yellow over winter. An experiment was carried out on yellowed leaves on 23rd August 2006 to determine the effectiveness of the treatment. This study concluded that the treatment was able to restore some leaf colour, but had no effect on leaf photosynthetic function.
9

Forero, María Paulina. "Storage life enhancement of avocado fruits." Thesis, McGill University, 2007. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=18276.

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Avocado Fruit (Persea americana Mill. Var. Hass) is one of the most perishable commodities available in the market. It has a very high rate of postharvest respiration, limited shelf life and has special unique characteristics of ripening. In the first part of this study, a silicon membrane system was used for the storage of ‘Hass’ avocado fruits. The silicone membrane system is an efficient method for attaining and maintaining modified atmosphere (MA) in experimental storage chambers. The storage was performed in small sealed experimental chambers fitted with silicon membrane windows. The areas of the windows were calculated in order to achieve 3% oxygen assuming 30, 50, and 70% reduction of the respiration rate due to the effect of the modified atmosphere on the products’ metabolic activity. Fruit stored at regular atmosphere (control) was kept under the same temperature (7°C) and relative humidity (90%) as those stored with silicon membrane system. The gas concentration in the chambers was analyzed using a gas chromatograph. The respiration rate was measured at storage (7°C) and ripening (15°C) temperatures. The effect of sulphur dioxide treatment on ‘Hass’ avocado fruit stored in the silicon membrane system was also evaluated. Fruit quality before storage, after storage and after ripening was evaluated through physiological assessments. Fruit stored under the silicon membrane system remained in an excellent condition for 47 days. Following this period avocados ripened normally in a course of 4-10 days at 15°C and regular atmosphere. After ripening, the fruit did not show any apparent pysiological deterioration or damage, neither development of undesirable organoleptic changes. The chambers with the small membrane area reached stable gas concentration in 6 days, the chambers with the large membrane area never reached steady gas concentration to the desired levels; while the chambers with medium membrane area reached steady gas concentration in 15
L’Avocat est un des fruits les plus périssables disponible sur le marché. Il a un taux de respiration post-récolte très élevé, une durée de vie limitée sur les étagères et possède des caractéristiques spéciales et uniques de véraison. Dans la première partie de cette étude, une membrane de silicone a été utilisée pour conserver les fruits d’avocat de la variété Hass. La conservation a été effectuée dans petites chambres expérimentales scellés avec des ouvertures cuovertes par membranes de silicone. La surface des fenêtres ont étés dimensionnées afin d’atteindre 3% d’oxygène assumant 30, 50 et 70% de réduction du taux de respiration dû à l’effet de l’atmosphère modifiée sur le métabolisme du produit. Les fruits conservés dans une atmosphère non modifiée, le groupe de contrôle, étaient conservés sous la même température, soit 7°C, et une humidité relative de 90% comme ceux conservés avec le système à membrane de silicone. La concentration interne des gaz de la chambre a été analysée par chromatographie en phase gazeuse. Le taux de respiration a été mesuré à la température de conservation (7°C) et de véraison (15°C). L’effet d’un traitement au dioxyde de soufre sur les fruits d’avocat de la variété Hass conservés à l’aide du système a membrane de silicone a aussi été évalué. La qualité des fruits avant entreposage, après entreposage et après véraison a été évaluée par échantillonnage. Les fruits entreposés avec le système à membrane de silicone ont conservés une excellente condition pour 47 jours. Après cette période les fruits d’avocats maturent normalement dans une période de 4 à 10 jours à une température de 15°C dans une atmosphère normale. Après véraison les fruits n’ont aucun signe de détérioration physiologique ou dommage et n’ont plus de développement organoleptique indésirable. La chambre avec les membranes de petite surface a atteint l
10

Kilaru, Aruna. "Unlocking the Secrets of Avocado Oil Biosynthesis." Digital Commons @ East Tennessee State University, 2013. https://dc.etsu.edu/etsu-works/4811.

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Books on the topic "Avocado":

1

Organisation for Economic Co-operation and Development., ed. Avocats =: Avocados. Paris, France: Organisation for Economic Co-operation and Development, 1995.

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Organisation for Economic Co-operation and Development., ed. Avocados =: Avocats = Aguacates (paltas). Paris, France: Organisation for Economic Co-operation and Development, 2004.

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Burningham, John. Avocado baby. London: Penguin, 1986.

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Gordon, Teri. Avocado recipes, etc. [S.l.]: T. Gordon, 1987.

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Gordon, Teri. Avocado recipes, etc. 2nd ed. Austin, Tex: T. Gordon, 1988.

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Gordon, Teri. Avocado recipes, etc. 3rd ed. Austin, Tex: T. Gordon, 1989.

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Dundy, Elaine. The dud avocado. New York: New York Review Books, 2007.

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Dundy, Elaine. The dud avocado. London: Pan, 1986.

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Flores, Evelyn. Isa's avocado tree. Guam, USA (P.O. Box 25076, GMF, Guam 96921): Green Island Publishers, 1988.

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Allnutt, Gillian. Beginning the avocado. London: Virago, 1987.

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Book chapters on the topic "Avocado":

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Dorantes-Alvarez, Lidia, Alicia Ortiz-Moreno, and Felipe García-Ochoa. "Avocado." In Tropical and Subtropical Fruits, 435–54. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781118324097.ch23.

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Seymour, G. B., and G. A. Tucker. "Avocado." In Biochemistry of Fruit Ripening, 53–81. Dordrecht: Springer Netherlands, 1993. http://dx.doi.org/10.1007/978-94-011-1584-1_2.

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Yahia, Elhadi M. "Avocado." In Crop Post-Harvest: Science and Technology, 159–86. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781444354652.ch8.

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Bautista-Baños, Silvia, Rosa Isela Ventura-Aguilar, and Margarita de Lorena Ramos-García. "Avocado." In Postharvest Pathology of Fresh Horticultural Produce, 227–56. Boca Raton : CRC Press, [2020]: CRC Press, 2019. http://dx.doi.org/10.1201/9781315209180-6.

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Bährle-Rapp, Marina. "Avocado." In Springer Lexikon Kosmetik und Körperpflege, 54. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-71095-0_920.

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Majid, Darakshan, B. N. Dar, Shahnaz Parveen, Abida Jabeen, Farhana Mehraj Allai, Sajad Ahmad Sofi, and Tariq Ahmad Ganaie. "Avocado." In Antioxidants in Fruits: Properties and Health Benefits, 103–23. Singapore: Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-7285-2_6.

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Ben- Ya'acov, A., and Esther Michelson. "Avocado Rootstocks." In Horticultural Reviews, 381–429. Oxford, UK: John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470650585.ch11.

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Desjardins, Paul R. "Avocado Sunblotch." In The Viroids, 299–313. Boston, MA: Springer US, 1987. http://dx.doi.org/10.1007/978-1-4613-1855-2_18.

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Krist, Sabine. "Avocado Oil." In Vegetable Fats and Oils, 87–93. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-30314-3_11.

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Eyiz, Vildan, and Ismail Tontul. "Avocado Wastes." In Handbook of Fruit Wastes and By-Products, 39–54. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003164463-3.

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Conference papers on the topic "Avocado":

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Schreiber, Jacob, Timothy Durham, William Noble, and Jeffrey Bilmes. "Avocado." In BCB '20: 11th ACM International Conference on Bioinformatics, Computational Biology and Health Informatics. New York, NY, USA: ACM, 2020. http://dx.doi.org/10.1145/3388440.3414215.

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Green, Hilary, and Selina Wang. "Avocado oil chemical composition varies with harvest time, growing region, and fruit quality, demonstrating important considerations for standard development." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/xako6609.

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Avocado oil currently does not have standards in place to regulate its purity or quality. To set appropriate standards, factors that impact the chemical composition of avocado oil need to be better understood. To help address this, fruits from different regions were harvested throughout the year and processed using lab-scale equipment into oil. The oils’ purity (fatty acid profile, sterols, and triacylglycerols) and quality (free fatty acidity, peroxide value, and specific extinction in UV) were determined in addition to minor components such as tocopherols. It was discovered that growing region and harvest time had a greater impact on fatty acid and sterols profiles than using whole fruit verses only flesh to process the oil. The same standards are set for all avocado oils regardless of the country of origin, this finding indicates it will be important to ensure standards can accommodate oils from different regions. In addition, using poor quality fruit to make oil caused a significant increase in the free fatty acidity compared to using good quality fruit at the time of processing. This work determined a baseline for avocado oil quality parameters by extracting oil from ripe, good quality fruit, which can in turn can inform reasonable limits for avocado oil quality standards.
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Winkler-Moser, Jill. "Update on the progress of the Codex Alimentarius standard for avocado oil." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/tnpm9806.

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Codex Alimentarius is a collection of international food standards aimed at protecting human health and removing barriers to international trade. The Codex Committee on Fats and Oils (CCFO) is responsible for the development of world-wide standards for fats and oils of animal, vegetable, and marine origin. With the rapid increase in the production, international trade, and value of avocado oil, an international standard is needed to ensure the authenticity and purity of avocado oil. The CCFO has undertaken work on a revision to the Codex Standard for Named Vegetable Oils to include a definition and provisions for the chemical and physical characteristics of avocado oil. This includes provisions for fatty acid composition, chemical and physical characteristics, sterol content and composition, as well as tocopherol and tocotrienol content and composition. This will be an overview of the progress of the committee, Â the current draft provisions, and the upcoming work and data that are needed in order to finalize and adopt avocado oil into the Standard for Named Vegetable Oils.
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Satriana, Normalina Arpi, Muhammad Dani Supardan, Rizka Try Gustina, and Wan Aida Wan Mustapha. "Low-temperature glycerolysis of avocado oil." In THE 2017 UKM FST POSTGRADUATE COLLOQUIUM: Proceedings of the University Kebangsaan Malaysia, Faculty of Science and Technology 2017 Postgraduate Colloquium. Author(s), 2018. http://dx.doi.org/10.1063/1.5028015.

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Bikoko, Theodore Gautier, Jean Claude Tchamba, Valentine Yato Katte, and Divine Kum Deh. "Effects of 0-30% Wood Ashes as a Substitute of Cement on the Strength of Concretes." In 4th International Conference on Bio-Based Building Materials. Switzerland: Trans Tech Publications Ltd, 2022. http://dx.doi.org/10.4028/www.scientific.net/cta.1.51.

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To fight against the high cost and the increasing scarcity of cement and at the same time to reduce the CO2 greenhouse gases emission associated with the production of Portland cement, two types of wood ashes as a substitute of cement in the production of concretes were investigated. In this paper, we substituted cement by two types of species of wood ashes namely, avocado and eucalyptus ashes following the proportions ranging from 0% to 30 % on one hand, and on the other hand, we added these two types of species of wood ashes namely, avocado and eucalyptus ashes following the proportions ranging from 0% to 10 % by weight of cement in the concrete samples. After 7, 14 and 28 days of curing, compressive strength tests were conducted on these concrete samples. The findings revealed that using wood ashes as additives/admixtures or as a substitute of cement in the production/manufacturing of concrete decreased the compressive strength of concrete. Hence, it can be said that wood ash has a negative influence on the strength of concrete. At three percent (3%) and ten percent (10%) of addition, the wood ash from eucalyptus specie offers better resistance compared to the wood ash from avocado specie, whereas at five percent (5%) of addition, the wood ash from avocado specie offers better resistance compared to the wood ash from eucalyptus specie. At thirty percent (30%) of substitution, the wood ash from eucalyptus specie offers better resistance compared to the wood ash from avocado specie. The compressive strengths increase with the increase of curing age.
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Tang, Fenfen, Emmanuel Hatzakis, Hilary Green, and Selina Wang. "The Analysis and Authentication of Avocado Oil using High Field- & Low Field-NMR." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/hnwv1042.

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The popularity of avocado oil has increased among consumers due to its organoleptic properties and health-promoting effects. Avocado oil in the US market has been found to be adulterated with cheaper oils like other high-value edible oils, such as olive oil, or of poor quality. A variety of analytical methods, including chromatography and spectroscopy, have been used to evaluate the quality and purity of avocado oils. In addition, recently, high-resolution (HR) NMR has been successfully applied to determine fatty acid contents and to discriminate avocado oil from other vegetable oils. Despite their advantages, these methods suffer from several weaknesses. For example, they can be either labor-intensive and time-consuming, or expensive and requiring highly skilled experts. LF-NMR has been utilized for the analysis of many food products. It is more affordable, user-friendly, and fits well in an industrial environment, in addition to being rapid and non-destructive. However, most of the LF-NMR applications involve relaxometry instead of spectroscopy, which limits its potential in food analysis. As LF-NMR has been developed into a more powerful and versatile tool over decades, here we applied LF-NMR with chemometrics to distinguish avocado oil from other vegetable oils, including olive, canola, soybean, high-oleic (HO) safflower and HO sunflower oil, and validated the results by fatty acids and triacylglycerols profiling using GC-FID and HPLS-CAD, respectively. With the exploitation of advanced multivariate data analysis, such as Random Forest, LF-NMR provided comparable discrimination performance of different types of vegetable oils to HR-NMR, despite the challenges of high oleic oils. LF-NMR combined with PLS regression was able to efficiently and rapidly determine fatty acid contents using GC-FID as the reference method for modeling. LF-NMR was shown to have the potential for monitoring avocado oil processing and authentication in many sectors, as an alternative or complementary method to conventional food analysis instrumentations.
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Chávez, Manuel, Israel Chávez, Eduardo Torres, Sandro Atoche, Stefano Palacios, Luis Trelles, Cristhian Aldana, Yesenia Saavedra, Gustavo Mendoza, and Nelson Chuquihuanca. "Detection of Outliers in The Peruvian Fruit Production Time Series Using Arima Models." In Intelligent Human Systems Integration (IHSI 2022) Integrating People and Intelligent Systems. AHFE International, 2022. http://dx.doi.org/10.54941/ahfe1001008.

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The present applied, non-experimental, descriptive and prognostic research; was aimed at detecting outliers in the agricultural production of Mangifera indica (mango), Persea americana (avocado) and Citrus x aurantifolia (lemon) at the national level, was performed by applying an ARIMA Model. To fulfill it purposes, documentary analysis was used at the National Institute of Statistics and Informatics (In Spanish, INEI). The study sample consisted of the mango, avocado and lemon production indices 2000-2020. As a result, the models were obtained arima mango (1,0,0) (2,1,2) (AIC=5448.99, BIC=5473.35 and RMSE=19067.93), arima avocado (0,1,3) (2,1,0) (AIC=4687.05, BIC=4707.91 and RMSE=4114.35) and arima lemon (1,0,1) (0,1,1) (AIC=4484.36, BIC=4501.76 and RMSE=2551.96) with a 12 months period, the diagram of boxes and whiskers was also made with which it was identified that atypical data (Outliers) abound in the periods of greatest production.
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Wong, Marie, Cecilia Requejo-Jackman, Laurence Eyres, and Allan Woolf. "Avocado Oil – Factors Influencing Composition and Quality." In Virtual 2021 AOCS Annual Meeting & Expo. American Oil Chemists’ Society (AOCS), 2021. http://dx.doi.org/10.21748/am21.55.

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"Classification of Laurel wilt-infested Avocado Trees." In 2015 ASABE International Meeting. American Society of Agricultural and Biological Engineers, 2015. http://dx.doi.org/10.13031/aim.20152188718.

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Yu, Christian David D., and Jocelyn F. Villaverde. "Avocado Ripeness Classification Using Graph Neural Network." In 2022 14th International Conference on Computer and Automation Engineering (ICCAE). IEEE, 2022. http://dx.doi.org/10.1109/iccae55086.2022.9762435.

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Reports on the topic "Avocado":

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Blumenfeld, Amos, and Thomas Davenport. Avocado Fruit Abscission. United States Department of Agriculture, May 1987. http://dx.doi.org/10.32747/1987.7598906.bard.

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Prusky, Dov, Noel T. Keen, and Benyamin Jacoby. Regulation of Colletotrichum Gloeosporiodes Latency in Avocado. United States Department of Agriculture, January 1985. http://dx.doi.org/10.32747/1985.7561068.bard.

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Degani, Chemda, Alfonso M. Torres, and Shmuel Gazit. Isozyme Markers as a Tool in Avocado Research. United States Department of Agriculture, January 1985. http://dx.doi.org/10.32747/1985.7561055.bard.

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Phillips, Melissa M. Certification of Standard Reference Material® 2386 Avocado Powder. National Institute of Standards and Technology, October 2021. http://dx.doi.org/10.6028/nist.sp.260-213.

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Arpaia, Mary Lu, Sharoni Shafir, Thomas Davenport, and Arnon Dag. Enhancement of avocado pollination and productivity - an interdisciplinary approach. United States Department of Agriculture, January 2007. http://dx.doi.org/10.32747/2007.7695882.bard.

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The original objective was to determine the impact of temperature on floral behavior and pollen tube growth and humidity on the proportions of self-, close, and cross-pollinated avocado fruit on trees growing in humid, coastal and dry, inland CA climates. Because self-pollination was demonstrated to be the prevailing mode of pollination in Florida cultivars in warm humid conditions, it was appropriate to determine if similar rates of self-pollination occur in a dry Mediterranean climate present in California. The conclusions of the work were that despite limiting cool temperatures present in Ventura County, where the research was conducted, self-pollination within Stage 2 flowers is the dominant mode of pollination at both the humid and dry sites. Moreover, it was determined that pollen transfer is mediated by wind and bees have a negligible role in pollen transfer. Temperatures that are marginally warm enough to allow somewhat normal floral opening and closing behavior are still insufficient to provide pollen tube growth to the ovule before abscission of the flower. These results provide the basis for understanding why growers utilizing solid block avocado plantings achieve good yields without bees.
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Woltering, Ernst, and Maxence Paillart. Dynamics of ripening of avocado fruit : GreenCHAINge Fruit & Vegetables WP6. Wageningen: Wageningen Food & Biobased Research, 2019. http://dx.doi.org/10.18174/503785.

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Montsma, Matthijs. Avocado quickscan report : assessment of the Colombian export supply chain quality. Wageningen: Wageningen Food & Biobased Research, 2019. http://dx.doi.org/10.18174/563037.

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Prusky, Dov, Noel T. Keen, and Stanley Freeman. Elicitation of Preformed Antifungal Compounds by Non-Pathogenic Fungus Mutants and their Use for the Prevention of Postharvest Decay in Avocado Fruits. United States Department of Agriculture, January 1996. http://dx.doi.org/10.32747/1996.7570573.bard.

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C. gloeosporioides attacks unripe avocado fruits in the orchard. Germinated spores produce appressoria that germinate and breach the cuticle, but the resultant subcuticular hyphae become quiescent and do not develop further until fruit is harvested and ripens. Resistance of unripe avocado to attach by C. gloeosporioides is correlated with the presence of fungitoxic concentrations of the preformed antifungal compound, 1-acetoxy-2-hydroxy-4-oxoheneicosa-12, 15 diene in the pericarp of unripe fruits. The objective of this proposal was to study the signal transduction process by which elicitors induce resistance in avocado. It was found that abiotic elicitors, infection of avocado fruit with C. gloeosporioides or treatment of avocado cell suspension with cell-wall elicitor induced a significant production of reactive oxygen species (ROS). Ripe and unripe fruit tissue differ with regard to the ROS production. The unripe, resistant fruit are physiologically able to react and to produce high levels of ROS and increased activity of H+ATPase that can enhance the phenylpropanoid pathway ad regulate the levels of the antifungal compound-diene, inhibit fungal development, resulting in its quiescence. Interestingly, it was also found that growth regulators like cytokinin could do activation of the mechanism of resistance. Postharvest treatments of cytokinins strongly activated the phenylpropanoid pathway and induce resistance. We have developed non-pathogenic strains of C. gloeosporioides by Random Enzyme Mediated Integration and selected a hygromycin resistance, non-pathogenic strain Cg-142 out of 3500 transformants. This non-pathogenic isolate activates H+ATPase and induces resistance against Colletotrichum attack. As a basis for studying the importance of PL in pathogenicity, we have carried out heterologous expression of pel from C. gloeosporioides in the non-pathogenic C. magna and determine the significant increase in pathogenicity of the non-pathogenic strain. Based on these results we can state that pectate lyase is an important pathogenicity factor of C. gloeosporioides and found that fungal pathogenicity is affected not by pel but by PL secretion. Our results suggest that PH regulates the secretion of pectate lyase, and support its importance as a pathogenicity factor during the attack of avocado fruit by C. gloeosporioides . This implicates that if these findings are of universal importance in fungi, control of disease development could be done by regulation of secretion of pathogenicity factors.
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Prusky, Dov, Noel Keen, and Rolf Christoffersen. Involvement of Epicatechin in the Regulation of Natural Resistance of Avocado Fruit against Postharvest Pathogens. United States Department of Agriculture, January 1997. http://dx.doi.org/10.32747/1997.7613028.bard.

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In this project it was found that the activation of the mechanism of resistance in avocado fruits to Colletotrichum gloeosporioides depends on the increase of the level of the preformed antifungal diene. This increase is regulated by the synthesis of the flavonoid epicatechin present in the fruit peel. Epicatechin is an inhibitor of the enzyme lipoxygenase whose activity catalyze the breakdown of the antifungal diene. Increase in epicatechin concentration inhibits the breakdown of the antifungal compound and since the compound is continuously synthesized, both combined processes result in the increase of the antifungal level. Biotic and abiotic elicitors affecting the mechanism of resistance, all activate the synthesis of epicatechin. As abiotic elicitors were tested wounding, ethylene and CO2 treatments. As biotic elicitors were tested challenge inoculation with C. gloeosporioides, Colletotrichum magna (a non pathogen of avocado) and also non pathogenic strain of C. magna. In all the cases activation of the key enzymes of the phenylpropanoic pathway is followed by an enhance in the level of epicatechin and the antifungal diene. In order to determine the level of regulation by the different elicitors of the mechanism, the genes encoding for key enzymes of the phenylpropanoic pathway were cloned and it was found that the different elicitors regulate the expression of those genes at a translational level. Modulation of the mechanism of resistance could also be done by activation of lipoxygenase gene expression. For this purpose lipoxygenase from avocado was cloned and its over-expression, under the effect of methyl jasmonate, determined.
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Raviv, Michael, and K. W. Mudge. Chemical Identification, Physiological Characterization and Horticultural Applications of a Rooting Promoter Extracted from Avocado Tissues. United States Department of Agriculture, January 1990. http://dx.doi.org/10.32747/1990.7695831.bard.

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