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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.
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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.
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Hasan, Maryam. "INTELLIGENT SYSTEM FOR IDENTIFYING AVOCADO RIPE USING EXTRACTION FEATURES AND K-NEAREST NEIGHBOR METHOD." Jurnal RESTIKOM : Riset Teknik Informatika dan Komputer 5, no. 3 (December 31, 2023): 485–93. http://dx.doi.org/10.52005/restikom.v5i3.252.
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So far, farmers in harvesting avocados often experience obstacles, namely farmers are still not precise in determining ripe avocados. The ripeness of avocado when harvested is one of the most important factors in maintaining the quality of the avocado. This is due to fatigue and takes a long time so it is not appropriate to determine which avocados are ripe and which are not. Therefore, a system is needed to find out avocados. This study formulates problems in the form of how to identify avocado identification with the KNN method and how to find out how much accuracy the method obtained. While the objectives achieved in this study can identify avocados based on the KNN method and can measure the accuracy of the method with avocado image data. The results obtained in this study were successful in identifying and using the 80% measurement confusion matrix.
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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.
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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.
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Ardianto, Wina Fadia, Sriani Sriani, and Abdul Halim Hasugian. "Application of color extraction methods and k-nearest neighbor to determine maturity avocado butter." Jurnal Teknik Informatika C.I.T Medicom 15, no. 1 (March 30, 2023): 09–20. http://dx.doi.org/10.35335/cit.vol15.2023.375.pp09-20.
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Computerization requires system testing and further system development, namely color feature extraction with KNN. Avocado is one that has a high protein content in it. This research uses the KNN algorithm method and feature extraction in order to get more effective results, the purpose of this research is to make it easier for people to choose the ripeness level of butter avocados because people still don't know about the maturity level of butter avocados. In this study, testing was carried out by bringing the avocado fruit closer to the cellphone camera connected to the researcher's internet, after which the application will automatically match the color of the avocado. to the system, the system will produce output based on that color with output in the form of the ripeness level of the avocado, whether it is ripe, ripe, half ripe, rotten and also generates information on how much longer the avocado will ripen. All stages of system development are carried out by analyzing data first, then taking sample data, training and testing datasets, then the results of the system will become benchmarks. The test data in this study used several types of avocado objects, namely: Raw, Half Ripe, Ripe, Ripe, Rotten. It consisted of 55 data samples consisting of 11 raw avocado samples, 11 half-ripe avocado samples, 11 ripe avocado samples, 11 ripe avocado samples and 11 rotten avocado samples. Obtained euclidean distance values for each type of avocado butter. After that, the sum is done to get the overall level of accuracy by adding up the total euclidean distance with the total euclidean distance for each type of avocado. After getting the added value multiply it by 100%. Then the overall accuracy results obtained are 98.38%.
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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.
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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.
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Tumaini, Steven, Raphael Ghahula, and Salvio Macha. "The Impact of Transportation on The Avocado Market in Tanzania." European Scientific Journal, ESJ 20, no. 22 (August 31, 2024): 1. http://dx.doi.org/10.19044/esj.2024.v20n22p1.
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Avocado (Persea americana) is grown in many nations throughout Africa, Asia, Europe, and South America. The climate of Tanzania offers a perfect habitat for growing avocados. This paper investigates how transportation affects the Tanzanian avocado industry. Data were gathered from 505 farmers and 37 categories/groups using a cross-sectional design. Data analysis was done using SPSS where descriptive statistics and the chi-square test. A one-way analysis of variance (ANOVA) with Tukey's Honest Significant Difference (HSD) test at p < 0.05 was also done. According to the results, local avocado output is dominated by men (79% male vs. 21% female). The result of the binary logit model revealed that the participation of avocado producers in a high-value market was influenced by age, educational status, the number of avocados sold, the price of avocado, and market information. With sorting (12%), grading (7%), and packaging (9%), quality during production was judged most important (25%), followed by harvesting (16%), storage (16%), and transportation (15%) with less relevance were factors impacting quality. Improving the avocado market for growers depends on addressing these problems at the national, regional, and district levels. Hence, transportation has a big influence on the avocado industry since smallholder growers have great difficulties influencing market access and produce quality. Improvement of transport infrastructure and support systems at the national, regional, and district levels will help to boost the avocado market.
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Ford, Nikki A., Paul Spagnuolo, Jana Kraft, and Ella Bauer. "Nutritional Composition of Hass Avocado Pulp." Foods 12, no. 13 (June 28, 2023): 2516. http://dx.doi.org/10.3390/foods12132516.
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Avocados (Persea americana) are a unique fruit that can provide health benefits when included in a healthy diet. As health care moves towards precision health and targeted therapies or preventative medicine, it is critical to understand foods and their dietary components. The nutritional composition and plant physiology of the Hass avocado is strikingly different from other fruits. This paper reviews the nutrient and bioactive composition of the edible portion of the Hass avocado (pulp) reported in the literature and from commercial lab analyses of the current market supply of fresh Hass avocados. These results provide comprehensive data on what nutrients and bioactives are in avocado and the quantity of these nutrients. We discuss the reasons for nutrient composition variations and review some potential health benefits of bioactive compounds found in Hass avocados.
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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.
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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.
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Lestari, Friska Rieny, Nisa Rahmaniyah Utari, and Muhammad Irfan. "Addition Of Avocado Seed Flour In The Making Of Choux Paste." Jurnal Pendidikan Tata Boga dan Teknologi 3, no. 3 (December 31, 2022): 80. http://dx.doi.org/10.24036/jptbt.v3i3.506.
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Avocado is one of the good plant commodities in Indonesia, avocado production in Indonesia itself is quite abundant and has been widely used for various product processing. This can be seen from the production of avocados in Indonesia in 2021 reaching 660,830 tons, the part consumed from avocados is only the flesh, while the skin and seeds are used as waste. The percentage of avocado seed weight is about 20% of the total weight of the fruit. So to reduce the amount of avocado seed waste, the author conducted an experiment on avocado seeds that had been processed into flour and added them to the product that the author would study, namely choux paste. Meanwhile, the antioxidants found in avocado seeds have potential as natural food additivies for food products. In this study the addition of avocado seeds aims to determine the effect of the addition of taste and public acceptance of choux paste from avocado seed flour. The author chose choux paste in this study because choux products can be combined with various kinds of fillings that have a sweet taste, so they can overcome the bitter taste of avocado seed flour. This study was conducted to analyze the level of preference (taste, aroma, texture and taste) of choux pasta through organoleptic tests. This research is an experimental research with 4 treatments of avocado seed flour, namely control (P0), 20% (P1), 30% (P2) and 50% (P3). The subjects of this study were 40 non-expert panelists and 5 expert panelists. The results of this study indicate that the best formula for avocado seed flour choux paste favored by the second panel is the addition of 20% avocado seed flour. The results of the average value obtained from 4 aspects (color, aroma, taste and texture) are with a total score of 39.8 expert panelists with an average of 3.3 which belongs to the like category. Meanwhile, the total score of non-expert panelists is 41.2 with an average of 3.4 which is included in the like category.
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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.
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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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Rincon-Patino, Juan, Emmanuel Lasso, and Juan Corrales. "Estimating Avocado Sales Using Machine Learning Algorithms and Weather Data." Sustainability 10, no. 10 (September 29, 2018): 3498. http://dx.doi.org/10.3390/su10103498.
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Persea americana, commonly known as avocado, is becoming increasingly important in global agriculture. There are dozens of avocado varieties, but more than 85% of the avocados harvested and sold in the world are of the Hass one. Furthermore, information on the market of agricultural products is valuable for decision-making; this has made researchers try to determine the behavior of the avocado market, based on data that might affect it one way or another. In this paper, a machine learning approach for estimating the number of units sold monthly and the total sales of Hass avocados in several cities in the United States, using weather data and historical sales records, is presented. For that purpose, four algorithms were evaluated: Linear Regression, Multilayer Perceptron, Support Vector Machine for Regression and Multivariate Regression Prediction Model. The last two showed the best accuracy, with a correlation coefficient of 0.995 and 0.996, and a Relative Absolute Error of 7.971 and 7.812, respectively. Using the Multivariate Regression Prediction Model, an application that allows avocado producers and sellers to plan sales through the estimation of the profits in dollars and the number of avocados that could be sold in the United States was created.
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Valencia, Ana L., Pilar M. Gil, Bernardo A. Latorre, and I. Marlene Rosales. "Characterization and Pathogenicity of Botryosphaeriaceae Species Obtained from Avocado Trees with Branch Canker and Dieback and from Avocado Fruit with Stem End Rot in Chile." Plant Disease 103, no. 5 (May 2019): 996–1005. http://dx.doi.org/10.1094/pdis-07-18-1131-re.
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Several species of the Botryosphaeriaceae family have been associated with branch canker, dieback, and stem end rot in avocado (Persea americana Mill.). In Chile, the incidence of diseases affecting the avocado tree increased from 2011 to 2016, which coincided with a severe drought that affected avocado production. Moreover, distant countries importing avocados from Chile also reported an increase of stem end rot of ripe avocados. Therefore, the aims of this study were to identify the pathogen species associated with branch canker, dieback, and stem end rot of avocado in Chile and to study their pathogenicity. This study was conducted between 2015 and 2016 in ‘Hass’ avocado orchards located in the main avocado-producing regions in Chile. A diverse collection of fungal species was recovered from both necrotic woody tissue and necrotic tissue on harvested ripe fruit. On the basis of morphology and phylogenetic analyses of the internal transcribed spacer region (ITS1-5.8S-ITS2) and the translation elongation factor 1-α (TEF1-α) gene, eight species in the Botryosphaeriaceae family were identified: Diplodia mutila, D. pseudoseriata, D. seriata, Dothiorella iberica, Lasiodiplodia theobromae, Neofusicoccum australe, N. nonquaesitum, and N. parvum. For each of these species, pathogenicity studies were conducted on 1-year-old healthy Hass avocado plants. All isolates produced brown gum exudate and caused necrosis in the vascular system 3 weeks after inoculation. N. nonquaesitum, N. parvum, and D. pseudoseriata were the most virulent species. Necrotic lesions and cavities with white mycelia near the peduncle union were observed on Hass avocado fruit inoculated postharvest. L. theobromae, N. australe, and N. parvum were significantly more virulent than the other tested species in the Botryosphaeriaceae family. This study identified and characterized the pathogenicity of Botryosphaeriaceae species in Chile, which will prove useful to future research on these pathogens directed at establishing effective control strategies in avocado.
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Muñoz, Alberto Valenzuela, Carlos Berrnardino Ruiz Huaraz, Ángel Antonio Panaspaico Medina, Rodolfo Jorge Aragon Rosadio, Dario Emiliano Medina Castro, and Tomas Cotrina Trigozo. "Elasticity of Demand for Avocado to the European Market and the United States, Years 2010 – 2020." Migration Letters 20, S9 (November 12, 2023): 629–52. http://dx.doi.org/10.59670/ml.v20is9.4834.
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The analysis was carried out for the period from 2010 to 2020, where the production and export volumes of avocado to European and North American countries are shown. The objective of this study is to determine the elasticity of demand for avocado in these countries. “Since Alfred Marshall included it in his work Principles of Economics.
An analysis is made of the statistical series of each variable, its historical evolution, as well as its individual trends.
Based on the following econometric model:
Qd(t) = βo + β1(P)t +β2(Yp)t + β3(TC)t + β4(N) + u
Eviews 9.0 software was used, applying a log-log econometric model where the data series are given in years.
To measure the elasticity of demand for avocado, the indicators used were consumption, population, per capita income in dollars, and the international price of avocado in dollars.
In the Netherlands, the demand for Peruvian avocado shows the following behavior:
A 1% increase in price causes a reduction in demand of 0.16 %.
An increase in per capita income of 1% causes the demand for avocado to increase by 2.7%.
A 1% increase in population causes the demand of avocado to increase by 8.23 %.
In Spain, the demand for Peruvian avocados shows the following behavior:
A 1% increase in price generates a reduction in demand of 0.09 %.
If per capita income increases by 1%, the demand for avocado increases by 0.13 %.
A 1% increase in population generates that the demand for avocado increases by 3.49%.
In the U.S., demand for Peruvian avocados shows the following behavior:
A 1% increase in price generates a reduction in demand of 1.25%.
If per capita income increases by 1%, the demand for avocado increases by 16.99%.
A 1% increase in population causes the demand for avocado to decrease by 1.38%.
In ENGLAND, the demand for Peruvian avocado shows the following behavior:
A 1% increase in price generates a reduction in demand of 0.03 %.
If per capita income increases by 1%, the demand for avocado decreases by 0.47%.
A 1% increase in population generates that the demand for avocado increases by 3.62%.
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POMEROY, MARY, AMANDA CONRAD, JAMES B. PETTENGILL, MONICA McCLURE, ALLISON A. WELLMAN, JESSIE MARUS, JASMINE HUFFMAN, and MATTHEW WISE. "Evaluation of Avocados as a Possible Source of Listeria monocytogenes Infections, United States, 2016 to 2019." Journal of Food Protection 84, no. 7 (February 16, 2021): 1122–26. http://dx.doi.org/10.4315/jfp-20-419.
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ABSTRACT Outbreaks of Listeria monocytogenes infections have historically been associated with contaminated deli meats, but recent outbreaks have been linked to produce. To date, avocados have not been identified as the source of any outbreaks of L. monocytogenes infections in the United States, but avocado samples have yielded strains that were closely related genetically to clinical L. monocytogenes isolates. To determine whether avocados have been a source of listeriosis, we conducted a retrospective review of epidemiological data for clinical isolates that were genetically related to isolates from avocados. Using a national database, we identified clusters containing clinical and at least one avocado isolate. We then selected clusters based upon isolation dates, cluster and composition size, and available food history data. For each cluster, we assessed (i) whether avocado consumption was higher among case patients in the cluster than among those with sporadic illnesses and (ii) whether the only food isolates within the cluster were from avocados. If both conditions were met, the link was considered “likely,” if one condition was met the link was considered “possible,” and if neither condition was met evidence was “limited.” Five of 15 clusters met the criteria for assessment. Of these, two were classified as having “limited” evidence for a link to avocados, two as “possible,” and one as “likely.” For the cluster considered “likely,” avocado consumption was significantly higher among case patients in the cluster compared with sporadic illnesses (odds ratio, 8.5; 95% confidence interval, 1.5 to 86.5). We identified three clusters that were likely or possibly linked to avocados, which suggests that avocados could be a source of listeriosis in the United States. Messaging on safe handling might be warranted for groups at higher risk, but further research is first needed to better characterize the ecology of pathogens on avocados and the likelihood of internalization of L. monocytogenes. HIGHLIGHTS
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Pratama, Yosa Adytia. "Membangun Sistem Identifikasi Kematangan Buah Alpukat menggunakan teknologi Pengolahan Citra Digital." Kalijaga : Jurnal Penelitian Multidisiplin Mahasiswa 1, no. 3 (July 14, 2024): 102–8. http://dx.doi.org/10.62523/kalijaga.v1i3.18.
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This research aims to build an avocado fruit ripeness identification system using digital image processing technology, focusing on the Convolutional Neural Network (CNN) method. Avocado, with its high-fat content and rich nutritional value, is a high-value commodity, but determining the correct level of ripeness remains a major challenge in avocado trading. Current ripeness identification methods often rely on visual observation, which is difficult to perform because avocados do not undergo color changes when ripe. Therefore, an automated system that can identify the ripeness level of avocados is needed. This study uses a dataset from Mendeley and applies CNN architecture to classify the ripeness levels of avocados into four categories: raw, semi-ripe, ripe, and overripe. However, the results of model training show challenges in overcoming overfitting and class imbalance. Recommendations for further research include adding regularization techniques such as dropout and expanding data variation with augmentation, as well as increasing samples in minority classes through oversampling.
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Rossheim, Matthew E., Eric Q. Ninh, Melvin D. Livingston, and Dennis L. Thombs. "49,000 Avocado Cutting Injuries." American Journal of Health Behavior 44, no. 1 (January 1, 2020): 13–17. http://dx.doi.org/10.5993/ajhb.44.1.2.
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Objectives: In the United States (US), avocado consumption has increased dramatically since the year 2000. Despite media attention concerning injuries resulting from cutting or pitting avocados, such injuries have not been monitored systematically. The current study is the first to estimate the number of people with avocado cutting injuries presenting to US hospital emergency departments. Methods: We utilized cross-sectional data from the US Consumer Product Safety Commission's (CPSC) National Electronic Injury Surveillance System (NEISS). We used keyword searches of case narrative text to identify avocado cutting and pitting injuries from 2000 to 2017. Sampling weights were applied to generate national estimates of avocado cutting injuries. Results: From 2000 to 2017, there were an estimated 49,331 avocado cutting injuries presenting to US emergency departments (95% CI 34,178-64,483). The increase in these injuries appears to coincide with increases in per capita avocado consumption. Avocado cutting injuries now constitute nearly 2% of knife-related injuries presenting to US hospital emergency departments. Conclusions: Due to the increase in avocado cutting injuries and the severity of these injuries, more systematic surveillance is needed as well as improved safety measures.
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Krishnakumar, Jyotsna, Catherine Chan-Halbrendt, Theodore Radovich, Pauline Sullivan, and Ken Love. "Supply-demand integrated management model for effective farmer-buyer coordination: case of the Hawaii avocado industry." Journal on Chain and Network Science 9, no. 1 (January 1, 2009): 17–23. http://dx.doi.org/10.3920/jcns2009.x154.
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The paper presents possible solutions to small farmers in the agricultural sector in a small island setting grappling with challenges of enhancing their local industry and import substitution through a supply-demand chain framework. In 2005, Hawaiian farms produced approximately 363,200 kg of avocados. However, Hawaiian demand for these fruits required an additional 908,000 kg of avocados that were supplied through imports. At the same time, it is worth noting; almost 49% of locally produced avocados did not reach the market. These facts clearly suggest inefficiencies in the local avocado supply chain. Review of the literature on supply chain management suggests a sustainable avocado industry requires an integrated supply and demand chain management system. Hence, a modified conceptual model of supply-chain management called the Supply Demand Integrated Management (SDIM) model is proposed in this paper. Traditional supply chains contain three functional components: supply coordination, physical production and logistic management. In the new model, we propose adding R4D (Research for Development), a public good provided by the government to agricultural industries as an integral part of the supply-demand chain system. It articulates the significance of research and supply chain partnerships between small growers, industry groups, and public agencies. A well-integrated demand/supply chain in the avocado industry allows sharing of vital market information which can contribute to long-term strategic decisions that help local avocado growers increase their competitiveness against foreign imports. It also provides metrics in terms of consumer satisfaction, profitability, competitiveness, self-sufficiency, import substitution and sustainability. The SDIM model as applied to the avocado industry suggests two hypotheses relevant to the current situation. The hypotheses are: (1) There is a lack of coordination between what the farmers are growing and the chefs' (a high-end customer/buyer) preferences; (2) Forming an avocado farmer cooperative will enhance the profitability of local farmers. Survey data was collected from Hawaiian chefs and avocado farmers. Data was analysed using a Duncan multi-range test and a mathematical model, respectively, to test the hypotheses. The test revealed a lack of coordination between what the farmers are growing and buyer preferences. The results from the mathematical model suggested that formation of an avocado marketing cooperative would enhance the profitability of local farmers. Thus, the SDIM framework expands existing body of knowledge about supply chain management and provides useful information to local avocado growers that can help strengthen their supply and demand chain management.
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Tripathi, Prakash Chandra. "Status and prospects of Avocado cultivation in India." Brazilian Journal of Development 10, no. 2 (February 7, 2024): e67059. http://dx.doi.org/10.34117/bjdv10n2-010.
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Avocado (Persia americana) is a native to tropical America. It was originated in Mexico and Central America, possibly from more than one wild species. The early Spanish explorers recorded its cultivation from Mexico to Peru. Avocado production increased almost 1100 percent as compared to 1961. In India, Avocado was introduced in Bangalore and hill stations like Kallar near Nilgris, Palani hills of Kodaikanal, Shrevaroy hills of Yercaud, Coorg during 1912 and 1940. Later the seedlings of those varieties spread over humid subtropical region but remain neglected. The avocado cultivation have gained an overwhelming popularity during last one decade due to nutritional properties of the fruits. Presently around 7000 tones of avocados annually and the production is increasing rapidly as more and more areas is being brought under cultivation. The agro- climatic conditions prevailing in various parts of the country appear to be favorable for bringing more areas under avocado. Recently several varieties belonging to all three horticultural races i.e., West Indian, Guatemalan and Mexican have been introduced in India. Some varieties such as Arka Supreme, Arka Ravi and TKD-1 were released by CHES(IIHR), Chettalli (Coorg) and HRS station Thayangudusai (TN). These research centres are maintaining large number of accession of avocado germplasm. CHES (IIHR), Chettalli standardized the cleft grafting method for multiplication of avocado. Avocado is planted at a distance of 5 to 8 meters depending on the vigour of variety and growth habit. In general, young avocado trees are given N, P2O5 and K2O in the proportion of 1:1:1 and older trees in the proportion of 2:1:2 . Both A & B types are planted in the orchards for proper pollination and sufficient number of pollinators should be encouraged by keeping honey bee boxes. The studies conducted at CHES, Chettalli revealed that Apis cerena was the major pollinator followed by Apis florea, Tetragonula sp. and ants. Avocado plants seedlings start bearing five to six years after planting while grafted plants start yielding in 3-4 years. Harvesting is done manually and bruising and exposing fruits to direct sunlight is avoided. The yield ranges from 100 to 500 fruits per tree. The peak harvest time is different in different region. Presently, there is very little organized marketing system for avocado in India as the production is small and production areas are scattered. Avocados are mostly produced in Coorg, Chikmagalur, Shivamogga, Kodaikanal, Lower Palani hills, Kallar and Wayanad. The demand of avocado is manly in metro cities like Chennai, Bengaluru, Mumbai, Delhi,Pune and Ahmadabad. A large quality of avocado and avocado products are being imported in the country to fulfil the demand. Avocado is mainly used fresh, in sandwich filling or in salads.. Several products of avocado i.e. Arka avocado chutney, Arka avocado bread spread, Spray dried avocado powder have been developed by ICAR-IIHR, Bangalore. The cultivation area is rapidly growing in Maharashtra, Karnataka, Tamil Nadu, North Eastern States etc. of the country. The seminars, workshops, field days, awareness programmes, demonstrations etc. conducted by ICAR-IIHR, Bangalore during last one decade played a vital role in popularization of avocado in the country. Visualizing the demand and rising popularity of avocado at domestic and international level, there is good scope of Avocado cultivation in India. There is need to provide suitable technological backup to fulfil the requirement of growers, processing industry and consumers
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Pah, Yandri Iskandar, Sutrisno, and Emmy Darmawati. "Aplikasi Coating Gel Lidah Buaya Untuk Mempertahankan Mutu Buah Alpukat Pada Penyimpanan Suhu Ruang." Jurnal Keteknikan Pertanian 8, no. 3 (March 5, 2021): 105–12. http://dx.doi.org/10.19028/jtep.08.3.105-112.
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Avocado is a climacteric fruit that still conducting physiological processes after being harvested, so that the fruit can reduce its freshness and increase its damage at room temperature. One treatment to extend the shelf life of avocados is by using an edible coating. Natural edible coating that has the potential to be used as a coating for avocados is aloe vera gel. The objective of this study was to determine an optimum concentration of edible coating made from aloe vera gel for avocado in order to extend its shelf life under room temperature storage. Three level concentrations of aloe vera gel used in this research were 30% (AV30), 50% (AV50), and without coating (Control). The quality parameters analyzed were weight loss, skin water content, percent of decay, hardness, color, and total soluble solids. The results showed that edible aloe vera gel coating significantly affected weight loss, skin water content, percent of decay, hardness, and total soluble solids of avocados. Among the treatments, the research found and recommend that the 50% of aloe vera coating was good enough to extend avocado until 18 days under room temperature storage.
Keywords: Edible coatings, aloe vera gel, avocados, room temperature storage
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Evans, Edward A., and Fredy H. Ballen. "An Econometric Demand Model for Florida Green-skin Avocados." HortTechnology 25, no. 3 (June 2015): 405–11. http://dx.doi.org/10.21273/horttech.25.3.405.
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This article develops an inverse demand model for Florida green-skin avocados (Persea americana). Information from the model is used to assess the likely impact on growers’ prices resulting from a reduction in the supply of Florida green-skin avocados due to a recent outbreak of a deadly fungus in the Florida commercial avocado production area. Consideration is also given to the increased supply of green-skin avocados imported to the United States from the Dominican Republic (DR), as well as the increased availability of ‘Hass’ avocado in the U.S. market. The estimated own price flexibility of –0.551 evaluated at the mean suggests that Florida avocado prices are not very responsive to changes in quantity supplied. A reduction in the quantity supplied is likely to bring about a less than proportionate rise in the price. Moreover, any noticeable rise in prices due to the impact of the disease is likely to be short lived and may be insufficient to cover additional grove management costs. In the longer run, prices are expected to revert closer to their long-run trend (or decrease) as a result of increased shipments from the DR, and further increases in the availability of ‘Hass’ avocados.
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Sandoval-Contreras, Teresa, Fernando González Chávez, Amrita Poonia, Maricarmen Iñiguez-Moreno, and Lizet Aguirre-Güitrón. "Avocado Waste Biorefinery: Towards Sustainable Development." Recycling 8, no. 5 (October 20, 2023): 81. http://dx.doi.org/10.3390/recycling8050081.
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The increasing demand for avocado consumption has led to a vast generation of waste products. Despite the high nutritional value of avocados, the waste generated from their processing poses a significant environmental challenge. Therefore, the development of a sustainable approach to avocado waste management is a major concern. Biorefinery presents a promising approach to the valorization of avocado waste components, including the seed, peel, and pulp residues. This paper explores the potential of avocado waste biorefinery as a sustainable solution to produce bio-based products. Several approaches, including extraction, hydrolysis, fermentation, and biodegradation, to obtain valuable products such as starch, oil, fiber, and bioactive compounds for food or feed goods have been proposed. The review also highlights the approaches towards addressing challenges of energy security and climate change by utilizing avocado waste as a source to produce biofuels such as biogas, biodiesel, and bioethanol. In conclusion, the development of avocado waste biorefinery presents a promising avenue for sustainable development. This process can efficiently convert the avocado waste components into valuable bio-based products and clean energy sources, contributing to the attainment of a circular economy and a more sustainable future.
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Mardana, Reski, and Nurhayati Nurhayati. "Efektivitas Pengetahuan Keluarga dalam Pemberian Jus Buah Alpukat pada Pasien Hiperkolesterolemia." Jurnal Keperawatan Profesional 2, no. 1 (May 31, 2021): 32–38. http://dx.doi.org/10.36590/kepo.v2i1.116.
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Consuming avocado can maintain heart health. Avocados are rich in compounds called beta-sitosterol which have been shown to be effective in lowering blood cholesterol levels. This literature review aimed to analyze the effectiveness of family knowledge in administering avocado juice to hypercholesterolemic patients. The quantitative this study explores evidence published in electronic databases such as Google Scholar and Pubmed, using a search strategy, we identified 4 articles that are objectives potentially and relevant to the research objectives and these articles were included in the final analysis. This study showed the effectiveness of family knowledge in administering avocado juice to hypercholesterolemic patients. in results of research from several articles in in literature review indicate to family knowledge is effective in administering avocado juice to hypercholesterolemic patients.
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Munhuweyi, Karen, Semakaleng Mpai, and Dharini Sivakumar. "Extension of Avocado Fruit Postharvest Quality Using Non-Chemical Treatments." Agronomy 10, no. 2 (February 2, 2020): 212. http://dx.doi.org/10.3390/agronomy10020212.
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Developing postharvest management techniques using environmentally friendly and non-chemical approaches is key to extending the shelf life of avocados in a safer and health conscious manner. Avocados are prone to postharvest deterioration caused by mechanical damage, chilling injury, soft landing, uneven ripening and decay. Among the different cultivars of avocados commercially grown worldwide, the ‘Hass’ variety continues to be the most predominant due to its nutty flavour and functional properties. Most of the literature on postharvest decay and disorders affecting avocado fruit quality during storage and marketing is dedicated to the Hass avocado. Some of these postharvest problems are unique to the ‘Hass’ avocado can possibly be controlled by simply investing more research into other cultivars. These postharvest losses can be significantly controlled using eco-friendly technologies, such as modified atmosphere, physical heat treatments and most importantly investing in natural biodegradable products with naturally inherent antimicrobial properties. Thus, this review includes the recent research-based information on the use of non-chemical treatments on the improvement of fruit health and quality.
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Campuzano-Granados, Álvaro J., and Leopoldo Cruz-López. "Comparative analysis of floral volatiles between the ‘Hass’ variety and Antillean race avocado." Revista Chapingo Serie Horticultura 27, no. 1 (January 2021): 19–26. http://dx.doi.org/10.5154/r.rchsh.2020.05.012.
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Mexico is the world's leading producer of ‘Hass’ avocado and the Antillean race avocado is grown in the south of the country. Avocado plant flowers produce a great variety of volatile compounds, which act as chemical signals to attract herbivores and pollinating insects, in addition to providing information for taxonomic purposes. The research aim was to identify and compare the floral volatiles between the ‘Hass’ and Antillean race avocado. Floral volatiles were captured by solid-phase microextraction, and identification was made by gas chromatography coupled to mass spectrometry (GC-MS). Thirty-five compounds were identified as constituents of the flower aromas; most were monoterpenes and sesquiterpenes. α-Pinene, sabinene, β-pinene, (E)-linalool oxide, benzyl nitrile, lavandulol, methyl salicylate, α-copaene, β-gurjunene and γ-muurolene were only found in ‘Hass’ avocado flowers. The differences can help classify the two types of avocados analyzed into different races. Eventually, this information could be used to find out if these volatile compounds influence the interactions of avocado with its pollinating insects and herbivores.
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Putra, I. Made Wisnu Adhi, Ketut Ayu Sukesi, and Ni Putu Eny Sulistyadewi. "Antioxidant Capacity and α-Amilase Inhibition by Avocado (Persea americana Mill) Peel and Red Ginger (Zingiber officinale var. Rubrum) based Functional Drink." Acta Chimica Asiana 3, no. 1 (February 28, 2020): 135. http://dx.doi.org/10.29303/aca.v3i1.22.
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Avocado peel (Persea americana Mill) and red ginger (Zingiber officinale var. Rubrum) proved to have antidiabetic properties. However, there has been no research on the analysis of antidiabetic activity of the combination of avocado peel and red ginger in functional beverages. This study aims to make functional beverages from the combination of avocado peel and red ginger. Total phenolic content, antioxidant capacity, inhibition of the α-amylase activity, and public preferences towards functional beverages (organoleptic) were then evaluated. Functional beverages were made by brewing the powdered avocado peel and red ginger with 200 ml of hot water (96oC) for 5 minutes. The results showed that the increase of avocado peels amount in the combination coukd increase total phenolic content. The high antioxidant capacity was also found in samples with high content of avoccado peels. The results of inhibition of α-amylase enzyme activity did not show any significant differences. Organoleptic test results showed that there were no significant differences in each sample. The combination of avocado peel and red ginger has the potential to be an antidiabetic functional beverage.
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Tzatzani, Thiresia-Teresa, Giasemi Morianou, Safiye Tül, and Nektarios N. Kourgialas. "Air Temperature as a Key Indicator of Avocado (Cvs. Fuerte, Zutano, Hass) Maturation Time in Mediterranean Climate Areas: The Case of Western Crete in Greece." Agriculture 13, no. 7 (July 2, 2023): 1342. http://dx.doi.org/10.3390/agriculture13071342.
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Avocado (Persea americana Mill.) is a tropical fruit that has gained immense popularity worldwide due to its unique flavor, nutritional value, and numerous health benefits. The growth and maturation of avocados are influenced by various environmental and climatic factors. Temperature is one of the most critical factors, as it plays a significant role in various physiological processes of this fruit. This study aimed to investigate the effect of air temperature on avocado development and assess the harvest maturity period (determined by the dry matter content) of Fuerte, Zutano, and Hass, the most common avocado varieties, grown in Western Crete, Greece. Fruit samples collected from avocado orchards in five regions of Western Crete were subjected to dry matter analysis during the ripening period for the years 2017 to 2022. Maturation time is determined based on the EU regulation for dry matter concentration. The results of this study revealed that dry matter concentration can be affected by both very high summer temperatures and low temperatures during the ripening period. Specifically, high temperatures during the summer months can have a significant impact on avocado development and result in a reduced dry matter concentration. On the other hand, low temperatures during the maturation stage can slow down enzymatic activity and metabolic processes, resulting in delayed ripening and a prolonged time to reach optimal maturity. This delay in maturation and reduced dry matter concentration can significantly affect the harvest timing, as growers may need to wait for the avocados to develop the desired characteristics before they can be harvested. Our findings are the first data on avocado maturation (dry matter concentration) in relation to temperature and provide valuable insights into harvest maturity period of avocado cultivation in Crete and other regions with similar Mediterranean climatic conditions.
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Simanullang, Komandaniel, and Joseph Partogi Sibarani. "Pengaruh Pemberian Alpukat terhadap Kadar Kolesterol LDL Darah pada Mahasiswa/i Obesitas di Fakultas Kedokteran Universitas HKBP Nommensen Medan." Nommensen Journal of Medicine 6, no. 1 (November 2, 2020): 13–16. http://dx.doi.org/10.36655/njm.v6i1.237.
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Background: Low Density Lipoprotein (LDL) is a lipoprotein that contains more cholesterol. High levels of blood LDL cholesterol are associated with obesity and increased of risk factor of cardiovascular disease. Avocado (Persea americana) is a well known and popular fruit in society. The active ingredient (omega 9-oleic acid) of avocados can be use to decrease LDL cholesterol levels and increase HDL (High Density Lipoprotein) cholesterol levels in blood in order to reduce the risk factor of cardiovascular disease.
Objective: This study aims to determine the effect of avocado consumption on blood LDL cholesterol levels in obese students in Medical Faculty of Universitas HKBP Nommensen.
Method: This study used a pre-experimental design one group pretest and posttest study. Subjects were 20 obese students of Medical Faculty of Universitas HKBP Nommensen and selected by simple random sampling technique. For the first 14 days, samples are given dietary intervention and the next 14 days given dietary intervention and avocado juice. Measurement of LDL cholesterol levels was done before and after 14 days given avocado juice. Data analysis used paired T test to analyze differences in blood LDL cholesterol levels before and after being given avocado juice.
Results: The results are average value of blood LDL cholesterol levels on pretest was 137.1 mg / dL and posttest was 128.25 mg / dL with mean reduction was 8.85 mg / dL. Paired T test analysis shows that the avocados effect to blood LDL cholesterol is significantly influenced with value of p = 0.036 (p <0.05).
Conclusion: There is an effect of avocado consumption on blood LDL cholesterol levels.
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J.G.N., Kithure, and Nyandieka I. J. "Levels of Essential Elements in Selected Persea Americana Varieties as Potential Minerals." International Journal of Research and Innovation in Applied Science 07, no. 08 (2022): 96–100. http://dx.doi.org/10.51584/ijrias.2022.7807.
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Persea americana is a Scientific Name for Avocados. They are a good source of micronutrients like iron, zinc, magnesium, manganese, and copper because of their high concentration of these vital trace elements. These are essential to the human body because they boost the immune system and carry out processes including respiration, cell synthesis, and transcription. This study aimed at assessing the levels of essential trace elements, which include; zinc, iron, magnesium, manganese, and copper in the selected two avocado varieties, (Hass and Fuerte). The metal elements were examined using the Atomic Absorption Spectrophotometer (AAS). In Hass avocados, magnesium concentrations were found to be 0.1197 ±0.0107 mg/g, manganese 0.0077±0.0017 mg/g, iron 0.0368±0.0044 mg/g, zinc 0.0209±0.0029 mg/g), and copper 0.0019±0.0001 mg/g. The magnesium level was 0.1434±0.0069 mg/g, manganese 0.0058±0.0006 mg/g, iron 0.0252±0.0041 mg/g, zinc 0.02102±0.0013 mg/g, and copper level was 0.0017 0.0005 mg/g in the Fuerte avocado variety. According to these findings, the avocado varieties did not have significantly different quantities of critical elements. The avocado fruit varieties studied were able to meet the Recommended Dietary Allowance (RDA) requirements for manganese and copper minerals and half the RDA for zinc and iron. From the study, it was shown that a fresh piece of avocado of mass 200 g can provide more than half the RDA for manganese, zinc, iron, and copper essential elements. We recommend avocado inclusion in the diet as it provides essential trace elements for the human body hence reducing the rise of non-communicable diseases.
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Wibowo, Gamma Wira, and Edy Mulyanto. "Classification of Avocado Ripeness Levels Using CNN Method." sinkron 8, no. 3 (July 27, 2024): 1828–37. http://dx.doi.org/10.33395/sinkron.v8i3.13854.
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This research aims to develop a model for classifying the ripeness level of avocados using the Convolutional Neural Network (CNN) algorithm. The dataset comprises images of avocados categorized into three classes: unripe, ripe, and overripe. The CNN model is trained to classify the images into one of these three categories. The results indicate that the developed model can classify avocado images with high accuracy. The primary tool used for developing and implementing this method is MATLAB R2022a. The CNN algorithm is utilized to recognize and classify the ripeness level of avocados. This process involves several image processing steps, starting with preprocessing, image enhancement, and segmentation to isolate the avocado area. The dataset used in this research consists of 452 images distributed in 3 classes (unripe with 142, ripe with 66, and rotten with 244), with 80% used for training and 20% for testing. After 10 accuracy tests, the results indicate an accuracy rate of 90%. Additionally, features extracted from the images include color, shape, size, and texture characteristics, such as Mean, Standard Deviation, Kurtosis, Skewness, Variance, Entropy Value, Maximum Pixel, and Minimum Pixel. This research contributes to the field of agricultural technology by providing a robust method for the automatic classification of avocado ripeness. The findings are expected to facilitate accurate and efficient recognition of avocado ripeness, thereby supporting agricultural practices and market operations. Future research could explore the use of data augmentation techniques to further improve the accuracy and generalization of this model.
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Nguyen Van, Loi. "STUDY ON THE VARIATIONS OF THE FATTY ACIDS AND AMINO ACIDS OF GREEN PEEL AVOCADO IN SON LA PROVINCE AT DIFFERENT HARVESTING MATURITY." Journal of Science Natural Science 66, no. 3 (October 2021): 124–30. http://dx.doi.org/10.18173/2354-1059.2021-0053.
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Green peel avocado is a fruit with high nutritional value, rich in lipids, proteins, sugars, vitamins, and minerals. The aim of this study was to determine the change in fatty acid and amino acid content of green peel avocados harvested at 200, 210 and 220 days in order to select the appropriate harvest time, serving for efficient preservation and processing. The results of the study showed that 9 fatty acids were identified at the time of harvesting at 200 days, 10 fatty acids at the time of harvesting at 210, and 220 days of green peel avocado. Compared with two harvest times as 210, and 220 days since fruiting, the fatty acid content of green peel avocado did not differ so much. By using the HPLC method, 13 amino acids, 14 amino acids, and 15 amino acids were identified at 200, 210, and 220 days after fruiting, respectively. Glycine, alanine, lysine, and phenylalanine were intended to increase in the developmental stages of green peel avocado, whereas the other amino acids did not change much. Therefore, based on the change in fatty acid and amino acid content, green peel avocado farmers in Son La province should choose the time of harvest from 210 to 220 days from fruiting to be suitable for preservation and processing. If harvesting green peels avocados at more than 220 days after fruiting, it will make the dried fruit and spongy, and affect flowering, fruit set, and yield in the next fruit crop.
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Galván, Gloria Cecilia, and Stephen J. Freedland. "Avocados: A Recipe for Good Guacamole or Lower Cancer Risk?" Cancer Prevention Research 16, no. 4 (April 3, 2023): 187–89. http://dx.doi.org/10.1158/1940-6207.capr-23-0031.
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Abstract Diet plays a role in modifying cancer risk. This study from Ericsson and colleagues provides new evidence suggesting that avocado intake could aid in cancer prevention. However, these effects were observed only in men, pointing to intriguing key differences by sex. Also, associations were only seen for some (colorectal, lung, and bladder cancers), but not all cancer types. Still, the number of avocado servings and ways to eat avocado to obtain these benefits remain to be determined. This brief commentary discusses the study and provides an opinion on the proposed role of avocados in reducing cancer risk. See related article by Ericsson et al., p. 211
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Sanders, Gina M., and L. Korsten. "A comparative morphological study of South African avocado and mango isolates ofColletotrichum gloeosporioides." Canadian Journal of Botany 81, no. 8 (August 1, 2003): 877–85. http://dx.doi.org/10.1139/b03-073.
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South African isolates of Colletotrichum gloeosporioides (Penz.) Penz. & Sacc. in Penz. from avocado and mango are phenotypically as variable as isolates from other countries over the world. Colony colours ranging from pale salmon pink to dark grey green occurred. Isolates from mango were generally less variable than those from avocados. Most isolates produced appressoria terminally on germ tubes and few differences were observed between appressoria of different isolates, their mean length being 14.6 µm. Four different types of conidial shapes were found, and both avocado and mango isolates produced mainly cylindrical conidia with a tapered base and obtuse apex. Conidial length varied considerably, but width remained relatively constant. No correlation was evident between the length/width ratio of conidia and the virulence of isolates when inoculated into avocado and mango.Key words: Colletotrichum gloeosporioides, conidia, morphology, avocado, mango.
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Pacheco, Lorena S., Ryan D. Bradley, Cheryl A. M. Anderson, and Matthew A. Allison. "Changes in Biomarkers of Non-Alcoholic Fatty Liver Disease (NAFLD) upon Access to Avocados in Hispanic/Latino Adults: Secondary Data Analysis of a Cluster Randomized Controlled Trial." Nutrients 14, no. 13 (June 30, 2022): 2744. http://dx.doi.org/10.3390/nu14132744.
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Non-alcoholic fatty liver disease (NAFLD) is a public health concern and Hispanic/Latinos are disproportionately affected. There is evidence for favorable effects of dietary intake of monounsaturated fatty acids (MUFA) on NAFLD, yet studies examining avocados as a source of MUFA on hepatic function have not been assessed. We investigated the effects of low (3) vs. high (14) avocado allotment on biomarkers of NAFLD, oxidative stress, and NAFLD fibrosis score in a sample of Hispanic/Latino adults. Primary outcomes include hepatic function biomarkers [gamma glutamyltransferase (GGT), high-sensitivity c-reactive protein (hsCRP), and NAFLD fibrosis score]. Unpaired, two-sided t-tests were used to assess mean differences between intervention groups at 6 months and analysis of covariance models were used to adjust for diet quality and change in avocado intake from baseline to 6 months. Multivariable linear regression models evaluated the baseline and post-intervention association between avocado allotment group and outcomes, adjusting for covariates and stratifying by prediabetes status. No statistically significant differences were observed between low and high avocado allotment groups in liver enzymes, GGT, hsCRP or NAFLD fibrosis score. Findings persisted after stratifying by prediabetes status. Varied intake of avocados resulted in no effects on biomarkers of NAFLD in healthy adults, free of severe chronic disease.
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Rani, Yosi Darmi, and Cici Delima. "HAND AND BODY LOTION FORMULATION OF AVOVO SKIN EXTRACT (PERSEA FREESIMA GAERTN) AS A MOISTURIZER." JURNAL FARMASIMED (JFM) 4, no. 2 (April 28, 2022): 110–15. http://dx.doi.org/10.35451/jfm.v4i2.1084.
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Avocados have been used by the community for generations as traditional medicinal ingredients. Avocado (Persea Americana Mill) is a plant that contains many compounds that are antioxidants. Flavonoids and tannins are compounds that have antioxidant activity which are suspected as sunscreens. Research Objectives To determine the concentration of avocado skin extract (Persea Gratissima Gaertn) 3%, 5%, 7% as hand and body lotion. Laboratory experimental research. Based on the results of the one-way ANOVA test that was used to analyze the avocado peel extract as skin flexion at blank concentrations of 3% concentration, 5% concentration and 7% way concentration, the mean Squaer result was 0.333 with results 0.052 > 0.05. it can be said that the results of the table above indicate that avocado skin can be used as skin moisture. Conclusion Based on the results of community tests conducted by the three hand and body lotion formulas, avocado skin extract that has been stored for 28 days of storage shows that the skin of the fruit can be used as moisture skin.
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Alberto Malekela, Asnath. "Value Chain Challenges: Experiences from Avocado Farmers and Traders in Njombe Town, Tanzania." March to April 2022 3, no. 2 (April 30, 2022): 17–25. http://dx.doi.org/10.46606/eajess2022v03i02.0155.
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This study investigates the challenges facing avocado farmers and local traders along the value chain in Njombe, Tanzania using the mixed method in which a combination of qualitative and quantitative approaches formed the basis for data collection and analysis. A total of 230 respondents formed a study unit whereby 180 were avocado farmers and 50 were avocado traders. Primary data were collected through questionnaire, interview, direct observation and focus group discussions while secondary data were collected from published and unpublished materials. Data were analyzed using the SPSS and results were presented using expressive statistics and figures. It was established that along the value chain, avocado farmers and traders experienced low prices, unreliable markets, damaging of avocados, poor transport systems, lack of market information, lack of capital and low fruit quality. Therefore, the government should help farmers in determining reliable markets. Effective efforts should be geared up to make sure that all activities along the chain are well coordinated and monitored. Also all actors should be brought together for effective communication and information sharing on avocado value chain.
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Ishaq, I., R. A. Priani, A. Azis, K. K. Hamdani, A. Nurawan, Y. Haryati, M. Dianawati, and H. Susanto. "Local Morphological Variety of Avocado: West Java, Indonesia." IOP Conference Series: Earth and Environmental Science 1246, no. 1 (September 1, 2023): 012040. http://dx.doi.org/10.1088/1755-1315/1246/1/012040.
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Abstract Avocado (Persea americana Mill.) is a fruit that originated in southern Mexico and Central America and has since expanded far to many nations, including Indonesia in Southeast Asia. In Indonesia, one fruit product with a great economic worth is the avocado. One of the generating regions is West Java. This study aims to examine the morphological variety of avocados in several West Java locations. The study was carried out between 2019 and 2022. The West Javan regions of Bogor and Depok Regency were noted for their avocado farming. As described by the avocado descriptor, the tree, leaves, fruit, and seed were observed. Principal Component Analysis (PCA) and Cluster Analysis were employed in the data analysis by Minitab 16. The findings revealed that 81.3% of the variety was contributed by the five main factors. The diversity of avocado varieties was divided into three groups with a 31% degree of similarity. Morphological characteristics such as fruit shape, skin color, fruit flesh color, fruit flesh thickness, and seed shape, including tree shape, leaf shape, and fruit neck, contributed the most to the total diversity.
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Bayu, M. F., and S. Pertiwi. "Estimating the ripeness level of avocado (Persea americana) by using ultraviolet reflection." IOP Conference Series: Earth and Environmental Science 1038, no. 1 (June 1, 2022): 012049. http://dx.doi.org/10.1088/1755-1315/1038/1/012049.
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Abstract Avocado (Persea americana) is one of popular fruits in Indonesia because of its taste and high antioxidant content. However, research on avocado in Indonesia is still limited. Grading avocados is still undertaken manually by squeezing the fruit to find its hardness and determine the ripeness level while it is already well known that image processing may play an important role in maintaining consistency in grading fruits. This study aims to determine the ripeness level of avocado by using Total Dissolved Solids (TDS), moisture content, and hardness as the parameters, and to determine the correlation between the ultraviolet (UV) reflection and the ripeness level of avocado. The study consists of non-destructive method and destructive method. The first was done by taking pictures/images of avocados surrounded by 4 UV lamps using a Digital Single Lens Reflex (DSLR) camera. There were 120 samples of avocado fruit with 4 levels of ripeness, 30 each, which were obtained from the Puncak area, Bogor. Immediately after completing the image taking, the destructive method was carried to determine the TDS, moisture content, and hardness of each sample. The lab test results were then used to obtain an equation that estimates the ripeness level, expressed in age (days) before ripening, by using multiple linear regression analysis. The resulted equation is having R-Square of 0.81, which mean that the parameters can be used to determine the ripeness level. The image data were processed further to get the values of Hue (H), Saturation (S) and Intensity (I) at each ripeness level, and from those values their determination coefficient which show the feasibility of the value to represent the ripeness of the avocado were determined. The result shows that the highest determination coefficient was that of I (intensity) of about 0.8191. The results of non-destructive and destructive method then was correlated each other to show the feasibility of using nondestructive method in estimating the ripeness level of avocado. The result shows that the usage of UV reflection, especially the value of intensity, for determining the ripeness level of avocado is feasible.
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Fifian Permata Sari and Munajat. "Supply chain management analysis of avocado in south Sumatra province through the Food Supply Chain Network (FSCN) method." Potravinarstvo Slovak Journal of Food Sciences 17 (June 6, 2023): 467–83. http://dx.doi.org/10.5219/1873.
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One of the agricultural sub-sectors that occupy a strategic position in agricultural development is the horticultural sub-sector, with one of its potential commodities being avocado. Avocado is one of the export-based commodities, especially in South OKU Regency, South Sumatra Province. This study aims to obtain an overview of the Avocado Agribusiness Supply Chain management in South OKU Regency. The study was conducted in Warkuk Selatan District, South OKU Regency in February 2022. The research method used was a qualitative descriptive method with a type of data using primary data and secondary data. The data analysis method uses the Food Supply Chain Network (FSCN) method, which illustrates South Oku Regency's avocado supply chain model. The results showed that the Avocado Management Supply Chain Management model with the FSCN framework consisted of four main components: the supply chain structure, the business chain process, supply chain management, and supply chain resources. Avocado supply chain targets are still dominated to meet the domestic market and products in the form of fresh avocados for consumption. Avocado supply chain management comprises election partners, contractual agreements, transaction systems, government support, and supply chain collaboration. The avocado supply chain structure in South OKU Regency consists of farmers, collecting traders, local and non-local traders, retailers, and consumers with respective roles in the supply chain structure. Business processes in avocado supply chain management consist of procurement, replenishment, and customer order cycles. Based on marketing margin analysis, the lowest total marketing margin is found in channel IV, with a margin value of Rp 1,500 per kg. The four avocado marketing channels in South Warkuk Ranau District have Farmer’s Share ≥40%, so it is categorized as an efficient channel.
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Miyasaka, Susan C., Jeff B. Million, Nguyen V. Hue, and Charles E. McCulloch. "Boron Requirement of Young `Sharwil' Avocado Trees." HortScience 34, no. 5 (August 1999): 886–90. http://dx.doi.org/10.21273/hortsci.34.5.886.
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Possible boron (B) deficiency symptoms were observed on avocado (Persea americana Mill. `Sharwil') grown in Kona, Hawaii. To determine the B requirement of young, `Sharwil' avocado trees, two greenhouse experiments were conducted. In a soil study, seven B treatments (0, 3.7, 11, 22, 44, 89, and 178 mg·kg–1 soil fines) were applied to 1-year-old grafted `Sharwil' avocado trees grown for 13 weeks in a Tropofolist soil. Due to the low and variable fractions of soil fines in this rocky soil, extractable soil B concentration did not appear to be a good predictor of B requirements by avocados. Adequate foliar B concentrations in `Sharwil' avocado trees based on dry weight and area of new leaves ranged from 37 (±3) to 65 (±4) and from 31 (±10) to 78 (±13) mg·kg–1 (dry-weight basis), respectively. (Means are followed by standard errors of the mean in parentheses.) In a hydroponics study, 6-month-old grafted `Sharwil' avocado trees were supplied with four levels of B (0, 1, 10, and 100 μm). At 11 months after B treatment initiation, leaves with deformed margins and a “shot-hole” appearance were first observed at a solution level of 0 μm B. At 14 months after B treatment initiation, foliar B concentrations that were associated with 12% to 14% incidence of deformed leaves ranged from 9.8 to 13.5 mg·kg–1 (dry-weight basis). Although `Sharwil' avocados are reportedly susceptible to B deficiency, foliar B concentrations required for adequate growth and those associated with B deficiency symptoms are similar to those for other cultivars.
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Hamzah, Amir, Erma Susanti, and Ria Mega Lestari. "KLASIFIKASI KEMATANGAN BUAH ALPUKAT MENTEGA BERDASARKAN FITUR WARNA MENGGUNAKAN SUPPORT VECTOR MACHINE." Journal of Innovation And Future Technology (IFTECH) 6, no. 1 (February 11, 2024): 108–20. http://dx.doi.org/10.47080/iftech.v6i1.3103.
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The ripeness level of the avocado greatly affects the shelf life of the fruit and also determines the taste of the fruit. Determining the proper ripeness of a fruit will play an important role in increasing the nutritional value and ripeness of avocado affects the quality of avocado oil. Classification of fruit maturity manually has many limitations because it is influenced by human subjectivity so that the application of digital image processing needs to be used.This study aims to classify avocado fruit ripeness which is divided into three categories, namely Unripe, Ripe, and Rotten. This research is intended to facilitate the classification of ripeness in fruit through its color. This study used avocado fruit as an experimental material which was carried out using the SVM (Support Vector Machine) method. The colors of the various avocados and in different positions and conditions of light contrast are used as data to classify the types of avocados. Data collection was taken from the selected Keagle Dataset of 150 data. The data is grouped into two data sets, namely dataset-1 (120 training data and 30 test data) and dataset-2 (90 training data and 60 test data). The image will be converted to grayscale to facilitate the classification process and look for HSV (Hue, Saturation, Value) and RGB (Red, Green, Blue) values to classify the fruit. The results from dataset-1 has an accuracy rate of 86%, 90% precision, and 86% Recall, while dataset-2 has an accuracy rate of 85%, 84% precision, and 85% Recall.
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Kerbel, Eduardo L., F. Gordon Mitchell, and Gene Mayer. "Effect of Postharvest Heat Treatments for Insect Control on the Quality and Market Life of Avocados." HortScience 22, no. 1 (February 1987): 92–94. http://dx.doi.org/10.21273/hortsci.22.1.92.
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Abstract The tolerance of avocado (Persea americana Mill. cv. Fuerte) to different heat treatments, using hot air at 43°C, was evaluated. The heat-treated avocados did not soften or ripen normally and exhibited severe surface browning after a 14-day simulated transit period at 7° followed by a 4-day simulated marketing period at 20°. Heat treatments also increased rate of weight loss, susceptibility to vibration injury, and loss of fresh avocado flavor.
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Mwenje, E., and N. Mguni. "Cellulolytic and pectinolytic activities of Capnodium isolates (sooty mould) from Zimbabwe." Canadian Journal of Botany 79, no. 12 (December 1, 2001): 1492–95. http://dx.doi.org/10.1139/b01-126.
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The cellulolytic and pectinolytic activities of five Capnodium (sooty mould) isolates previously associated with preharvest spoilage of avocado (Persea americana Mill.) fruits in Zimbabwe were assessed in liquid culture and in artificially infected avocado fruits. Polygalacturonase, endo-1,4-β-glucanase, and exo-1,4-β-glucanase activities were determined by measuring the increase in reducing groups using the dinitrosalicylic acid method, while for pectin lyase activity the thiobarbituric acid method was used. The five isolates showed the ability to produce polygalacturonase, pectin lyase, and endo-1,4-β-glucanase enzymes. Exo-1,4-β-glucanase activity was only detected in infected avocado tissue. The greyish black Capnodium isolates (Av7, Av8, and Av12) belonging to group I showed higher polygalacturonase and pectin lyase activities in both liquid culture and infected fruits than isolates Av3 and Av10 from group II. The same isolates showed higher exo-1,4-β-glucanase activity in infected avocado fruits. Results indicate that Capnodium, which normally is nonpathogenic, secretes cell wall degrading enzymes, especially pectic and cellulase enzymes. The detection of these enzymes in inoculated avocado fruits suggests a possible role in the preharvest soft rot of avocado fruits caused by Capnodium in Zimbabwe.Key words: Capnodium, sooty mould, pectic enzymes, avocados, cellulases.
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Serrano-García, Irene, Joel Domínguez-García, Elena Hurtado-Fernández, José Jorge González-Fernández, José Ignacio Hormaza, María Gemma Beiro-Valenzuela, Romina Monasterio, Romina Pedreschi, Lucía Olmo-García, and Alegría Carrasco-Pancorbo. "Assessing the RP-LC-MS-Based Metabolic Profile of Hass Avocados Marketed in Europe from Different Geographical Origins (Peru, Chile, and Spain) over the Whole Season." Plants 12, no. 16 (August 20, 2023): 3004. http://dx.doi.org/10.3390/plants12163004.
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Spain dominates avocado production in Europe, with the Hass variety being the most prominent. Despite this, Spanish production satisfies less than 10% of the overall avocado demand in Europe. Consequently, the European avocado market heavily relies on imports from overseas, primarily sourced from Peru and Chile. Herein, a comprehensive characterization of the metabolic profile of Hass avocado fruits from Spain, Peru, and Chile, available in the European market throughout the year, was carried out. The determination of relevant substances was performed using high- and low-resolution RP-LC-MS. Remarkable quantitative differences regarding phenolic compounds, amino acids, and nucleosides were observed. Principal component analysis revealed a natural clustering of avocados according to geographical origin. Moreover, a specific metabolic pattern was established for each avocado-producing country using supervised partial least squares discriminant analysis. Spanish fruits exhibited high levels of coumaric acid malonyl-hexose II, coumaric acid hexose II, and ferulic acid hexose II, together with considerably low levels of pantothenic acid and uridine. Chilean avocado fruits presented high concentrations of abscisic acid, uridine, ferulic acid, succinic acid, and tryptophan. Fruits from Peru showed high concentrations of dihydroxybenzoic acid hexose, alongside very low levels of p-coumaric acid, ferulic acid, coumaric acid malonyl-hexose I, and ferulic acid hexose II.
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Nasri, Chaimae, Yasmina Halabi, Hicham Harhar, Faez Mohammed, Abdelkabir Bellaouchou, Abdallah Guenbour, and Mohamed Tabyaoui. "Chemical characterization of oil from four Avocado varieties cultivated in Morocco." OCL 28 (2021): 19. http://dx.doi.org/10.1051/ocl/2021008.
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The notable growth in the use of avocado oil in the nutritional and cosmetic field was the main objective to valorize the oil production of important varieties of avocados existing in Morocco by analyzing its chemical composition in fatty acids, sterols, tocopherols and its physico-chemical properties. Oleic acid is the main fatty acid in the oil; they constitute between 50 and 65% of the total fatty acids. The study of the unsaponifiable fraction revealed that avocado oil contains 3259.9–5378.8 mg/kg sterols and 113.13–332.17 mg/kg tocopherols. Chemo-metric tools were employed in manner optimization, such as principal component analysis, agglomerative hierarchical clustering, analysis of variance, and classification trees using Chi-squared Automatic Interaction Detector. Chemo-metric tools revealed a difference in the composition of fatty acid, sterols, and tocopherol of avocado oil samples. This difference resulted from a variety of avocado fruits. Agglomerative Hierarchical Clustering (AHC) method was efficient distinguishing avocado oil samples based on fruit variety using fatty acids, tocopherols, sterol compositions and total sterol. Principal component analysis (PCA) method allowed the distinction the set avocado oil dataset based on fruit varieties, supplied a correct discrimination rate of 95.44% for avocado fruit varieties using the fatty acid. Chi-squared Automatic Interaction Detector (CHAID) carried out using the same variables, also provided an acceptable classification rate of 50% for avocado fruit varieties using the total tocopherol content. Besides, a comparative study of the physico-chemical properties in terms of acidity index, saponification index, iodine index, chlorophylls, carotenoids, and methyl and ethyl esters was performed.
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Andriani, Dewi, Putri Rizkiyah, and Ilham Junaid. "Organoleptic Test Of Butter Substitution Formulation With Avocado Flesh (Persea Americana Mill) On The Thousand Layers Roll." Pusaka: Journal of Tourism, Hospitality, Travel and Business Event 4, no. 1 (January 14, 2022): 11–19. http://dx.doi.org/10.33649/pusaka.v4i1.103.
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The aim of this study was to describe the effect of the substitution of butter with avocado flesh on the organoleptic properties of the thousand layers roll. The second objective of this study was to describe the community's acceptance of the hedonic test on the substitution of butter with avocado flesh on a thousand layers roll. Based on the Duncan test, the entire treatment had significant differences in texture and taste. Whereas color and scent have differences in treatment F0 and F1 but have significant differences in treatment F2 and F3. This is because the texture and taste are largely determined by the level of maturity of the avocado, not all avocados can be precise and the weight ratio used between treatments. In addition, the fiber and fat in the avocado are stronger so that the more avocado content, the thicker it will be and dominate the rolled legit layer cake. In terms of quality of treatment F3 (60% butter, 40% avocado) has the highest value with color 5.68 (like category), texture (like category), scent 5.48 (somewhat like category) and taste 5.84 (like category). Of the four treatments, there was one treatment that was somewhat disliked by the panelists, namely F0 where the composition of 0% avocado butter with an inaccurate formula resulted in the finished product of rolled legit rolls, which differed greatly from the finished results of the other three treatments (F1, F2 and F3). This is because the avocado content cannot fully replace the function of butter in the thousand layers roll.