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Добірка наукової літератури з теми "Avocado"

Автор: Grafiati

Опубліковано: 4 червня 2021

Оновлено: 9 червня 2025

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Статті в журналах з теми "Avocado"

1

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

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Анотація:

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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2

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

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

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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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Анотація:

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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4

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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Анотація:

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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Анотація:

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 &lt; 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 &lt; 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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Indrayanto, Indrayanto. "Prospects of Avocado Cultivation in Lebong Regency." Jurnal Ekonomi Manajemen Bisnis dan Akuntansi 1, no. 1 (July 24, 2024): 25–35. https://doi.org/10.70895/jemba.v1i1.3.

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Avocados have significant potential to be developed as a leading commodity. A feasibility analysis is an important approach in evaluating the prospects of avocado farming. This study aims to analyze the prospects of avocado cultivation from a business feasibility perspective as well as from the aspect of nutritional content. The analytical methods used to evaluate the business prospects of avocado cultivation include cost analysis, revenue analysis, and the R/C ratio. The analysis of avocado prospects from a nutritional content aspect is conducted through a literature review. From a nutritional standpoint, avocados have excellent content, being rich in healthy fats, fiber, vitamins, and minerals; they also serve as antioxidants and sources of folic acid. Avocados are considered to have various advantages, including high market value, diverse varieties, availability of land and technological resources, and potential market absorption in both fresh and processed forms domestically and internationally.

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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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Анотація:

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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Анотація:

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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Анотація:

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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Анотація:

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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Більше джерел

Дисертації з теми "Avocado"

1

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

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

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Анотація:

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

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

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4

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

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5

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

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

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

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7

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

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8

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

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Анотація:

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

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9

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

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

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Shikwambana, Kingsly. "Effect of harvest time, post-harvest storage and ripening temperature on fruit quality of reed avocado cultivar." Thesis, University of Limpopo, 2016. http://hdl.handle.net/10386/2049.

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Thesis (M. Sc. (Agriculture, Horticulture)) --University of Limpopo, 2016<br>‘Reed’ avocado is a late season cultivar introduced to South Africa from California. The cultivar has shown good adaptation and produces quality fruit with export potential. Its pre-harvest adaptation and production aspects have been researched and documented. However, the effect of harvest time, post-harvest storage and ripening temperature has not been comprehensively studied on this newly introduced ‘Reed’ avocado cultivar. Therefore, the aim of this work was to investigate the effect of different harvest time, post-harvest storage and ripening temperature on the quality of late season ‘Reed’ avocado fruit. Matured ‘Reed’ avocado fruit were harvested based on moisture content indexing in December (2015) and January (2016). The experiment was carried out in a factorial, arranged in a completely randomised design (CRD) with three replicates. Treatment factors were: 2 x harvest time (mid-and late), 2 x post-harvest storage (2.0 and 5.5°C), 3 x ripening temperature (16, 21 and 25°C) and 5 x ripening day (0, 2, 4, 6 and 8). Fruit were stored at 2.0 and 5.5°C for 28 days, thereafter, ripened at 16, 21 and 25°C until fully ripe. During ripening, fruit were evaluated for weight loss, skin colour, firmness, respiration rate, physiological and pathological disorders. Mid-harvest fruit had higher moisture content when compared with late harvest fruit. However, harvest time, post-harvest storage, ripening temperature and ripening time (days) significantly influenced fruit weight loss, firmness, respiration rate, ripening percentage of ‘Reed’ avocado fruit during ripening. Moreover, fruit firmness decreased faster at higher temperatures (25 and 21°C) with fruit ripening within 4 and 6 days, respectively. In addition, ripening at a lower temperature (16°C) was slower with fruit fully ripened within 8 days after withdrawal from cold storage at both harvest times. ‘Reed’ avocado fruit respiration rate followed a climacteric pattern, however, significantly higher rate at higher temperature (25°C) when compared with lower temperature (16°C) after withdrawal from cold storage during both harvest times. Interestingly, mid-harvest fruit showed high electrolyte damage after withdrawal from 2.0°C when compared with late harvest fruit at the same temperature. Furthermore, mid-harvest fruit stored at 2.0ºC and ripened at 21°C showed higher chilling injury when compared with fruit ripened at 16 and 25°C. High electrolyte leakage positively correlated (R2 = 0.242) with high chilling damage for xiv mid-harvest fruit stored 5.5°C. Treatment factors had a significant effect (P < 0.05) on lightness (L *) and hue angle (h ) but no significant effect (P > 0.05) on chroma (C *) and eye colour of ‘Reed’ avocado fruit during ripening, irrespective of harvest time. Overall results showed a visual change in ‘Reed’ avocado skin colour, with eye colour changing from green to bright yellow. Furthermore, late harvest fruit showed high post-harvest pathological diseases after removal from high temperature (5.5°C) when compared with mid-harvest fruit stored at low storage temperature (2.0°C). Ripening at a higher temperature (21 and 25°C) resulted in higher incidence of stem-end rot and body rot when compared with lower temperature (16°C) for both harvest times. Late harvest fruit showed a higher incidence of vascular browning at higher ripening temperatures (21 and 25°C) when compared with lower temperature (16°C) after withdrawal from cold storage. Moreover, overall results showed that harvest time, post-harvest storage and the ripening temperature had a profound influence on the quality of ‘Reed’ avocado fruit. In conclusion, ‘Reed’ avocado fruit can be harvested during mid- or late season and stored at recommended low temperature (2.0ºC); and thereafter, ripened at either 16 or 21ºC. In addition, future studies should focus on identifying pre-harvest practices that promote higher post-harvest fruit quality for ‘Reed’ avocado fruit under South African production environment. Keywords: ‘Reed’ avocado fruit; firmness; electrolyte leakage; respiration rate; stem-end rot; body rot; vascular browning

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Книги з теми "Avocado"

1

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

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

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3

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

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4

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

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

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6

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

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7

Leben Ohne Avocados Ist Möglich Aber Sinnlos: Avocado-Liebhaber Geschenke Avocados Lustig Avocado Humor. Independently Published, 2021.

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8

Kolipore, Alan. Avocado: Sprouting Your Avocado Pit How Tо Grow Avocados Indoors. Independently Published, 2021.

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9

Steer, Gina. Avocado. Quarto Publishing Group UK, 1998.

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10

saays, Ji. Avocado. Independently Published, 2017.

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Частини книг з теми "Avocado"

1

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

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2

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

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Parthasarathy, S., P. Lakshmidevi, P. Yashodha, and C. Gopalakrishnan. "Avocado." In Pests and Diseases in Fruit Crops, 32–39. London: CRC Press, 2024. http://dx.doi.org/10.1201/9781003504146-4.

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4

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

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5

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

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6

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

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

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

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

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

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Тези доповідей конференцій з теми "Avocado"

1

Cocan, Ileana, Monica Negrea, Ersilia Alexa, Calin Jianu, and Diana Radu. "THE IMPACT OF AVOCADO ADDITION ON NUTRITIONAL COMPOSITION AND ORGANOLEPTIC PROPERTIES OF CHICKEN LIVER PATE." In SGEM International Multidisciplinary Scientific GeoConference, 131–38. STEF92 Technology, 2024. https://doi.org/10.5593/sgem2024v/6.2/s24.17.

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Our study explored the impact of adding avocado to chicken liver pate, focusing on both nutritional composition, oxidative stability and organoleptic (sensory) characteristics. By incorporating avocado, we aimed to create a healthier, more nutritious alternative to traditional pate. Nutritional analysis included determining protein, fat, minerals, water, salt, carbohydrate content, and energy value. The results showed that adding avocado led to a decrease in fat content and an increase in beneficial omega-3 fatty acids and dietary fiber. Peroxide value (PV), TBA value and total oxidation (TOTOX) were determined to assess oxidative stability. These changes significantly improved the pate�s nutritional profile, making it a healthier choice. We also evaluated organoleptic properties, assessing the pate�s taste, smell, texture, and color. Sensory analysis was conducted with a panel of participants who rated the avocado pate on these attributes. The feedback indicated that the avocado-enhanced pate was well-received, with positive ratings for its appearance, flavor, and smooth consistency. The fresh taste of avocado complemented the richness of the chicken liver, while the bright green color added visual appeal. In conclusion, the addition of avocado to chicken liver pate not only improved its nutritional content but also maintained or enhanced its sensory qualities. This suggests that avocado pate is a flavorful and healthy alternative, appealing to consumers looking for both nutrition and taste.

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Lomán Córdova, José Eduardo, Yenisey Ponce de León, Héctor Hugo Cerecedo Núñez, Patricia Padilla Sosa, Marcelo David Iturbe Castillo, Dora Trejo Aguilar, and Mauricio Ortiz-Gutiérrez. "Method for Finding Leaf Layers in Optical Coherence Tomography Images." In Latin America Optics and Photonics Conference, W4A.6. Washington, D.C.: Optica Publishing Group, 2024. https://doi.org/10.1364/laop.2024.w4a.6.

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A procedure for determining leaf layers in Optical Coherence Tomography images is proposed. By analyzing coffee leaves, three layers were successfully identified. The same procedure was applied to avocado and mango leaves for verification.

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Zhou, Jingzong, Xiao’Ao Song, and Konstantinos Karydis. "Design of an End-effector with Application to Avocado Harvesting." In 2024 IEEE/ASME International Conference on Advanced Intelligent Mechatronics (AIM), 1241–46. IEEE, 2024. http://dx.doi.org/10.1109/aim55361.2024.10637052.

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Suryavanshi, Ankita, Shiva Mehta, Mukesh Kumar, Siddhant Thapliyal, and Vishal Jain. "Competent Diagnosis in Agriculture: Federated Learning CNNs for Avocado Leaf Diseases." In 2024 Asia Pacific Conference on Innovation in Technology (APCIT), 1–6. IEEE, 2024. http://dx.doi.org/10.1109/apcit62007.2024.10673720.

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Tapia Salas, Ariana Rossell, María Paulina Pantoja Gavidia, Abril Alejandra Vázquez Sánchez, Atenea Marlene Jiménez Vázquez, María Rocío López Esquivel, and Deni Hernandez. "Additively Manufactured Aerospace Structures Utilizing 3D-Printed Bioplastic Derived from Avocado Waste." In IAF Materials and Structures Symposium, Held at the 75th International Astronautical Congress (IAC 2024), 1434–38. Paris, France: International Astronautical Federation (IAF), 2024. https://doi.org/10.52202/078369-0154.

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6

Flores, S., A. Hadzich, and J. Arízaga. "Self-healing Capacity Evaluation of Epoxy Resin Containing Microcapsules Filled with Oils of Different Polyunsaturated Fatty Acids Composition." In LatinCORR 2023, 25–30. AMPP, 2023. https://doi.org/10.5006/lac23-20441.

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Abstract Microcapsules based on poly(melamine-urea-formaldehyde) were prepared by in situ polymerization method using vegetable oils with different polyunsaturated fatty acids content (chia, sacha inchi, linseed, and avocado oils). The microcapsules were incorporated into a commercial epoxy resin using different concentrations: 5 %, 10 % and 20 % wt. Steel specimens protected with the self-healing coatings were tested in a salt fog chamber. “X” shaped and line incisions were made on the coatings to evaluate their self-repairing capacity. The effect of the relative content of oleic, linoleic and linolenic fatty acids was studied. The samples containing microcapsules with higher oleic acid content presented an acceptable behavior on the scratched line. In contrast, the coatings prepared with microcapsules with higher content of linoleic and linolenic fatty acids offered sufficient protection on the damaged area. Capsule addition influenced the self-healing performance of coatings.

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Carrijo-Gonçalves, Gabriel A., Idalina V. Aoki, Tácia C. Veloso, and Vera R. Capelossi. "Modified Salt Spray Test to Evaluate Zinc Electroplating Coating with Co-deposited Natural Particles." In LatinCORR 2023, 1–7. AMPP, 2023. https://doi.org/10.5006/lac23-20590.

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Extended Abstract Among the electroplating techniques, the co-deposition of non-metallic particles has become a prominent alternative due their specific properties. The use of natural compounds from agro-industrial residues, such as avocado seed powder (ASP) and garlic peel powder (GPP), in the electroplating bath can improve corrosion resistance, change roughness profile, and modify the coating wettability. This work aims to evaluate the influence of different concentration of agro-industrial residues co-deposited in the zinc coating employing salt spray test (SST), adapting ASTM B117. Scanning electron microscope (SEM) images were used to characterize the morphology of deposits and it was correlated with salt spray test (SST) results. The coated samples have been monitored every hour until the 8th hour, finishing after 24 h. Different concentrations of ASP and GPP (0.060 g/L, 0.330 g/L, and 0.600 g/L) were evaluated and compared to the coating without natural particles. In the first hours of exposure, the samples began to show corrosion points characteristic of zinc coating. ASP samples did not resist as much as GPP samples after 4 h of exposure. The GPP samples were almost intact after 8 h of exposure. After 24 h, all samples showed generalized corrosion. The GPP samples presented the most homogeneous, compact, brighter, and refined grain deposits by SEM images analysis. This procedure was sensitive enough to indicate that the 0.330 g/L GPP sample showed greater corrosion resistance.

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Otieno, James, and Stephen Ochieng. "Effects of application of edible coatings and fungicides on the flavor of avocado." In 3rd International Nutrition and Dietetics Scientific Conference. KENYA NUTRITIONISTS AND DIETICIANS INSTITUTE, 2023. http://dx.doi.org/10.57039/jnd-conf-abt-2023-t.a.f.s-41.

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Climacteric fruits like avocado (Persea americana), are very economical in the global markets and contain numerous nutrients that are beneficial to humans. Avocados have a yellowish or greenish flesh and possess a nutty flavor with buttery consistency. The flavor tends to deteriorate due to biochemical changes that takes place in the fruit. This study will therefore delve to examine the effects of commercial packhouse treatments such as application of wax coatings and fungicides on the flavor quality of avocados. Previous studies have shown that application of edible wax coatings imparts shine and attractive appearance, reduce water and weight loss and minimize shrinkage of fruit. Furthermore, the use of fungicides and other additives prevent fruit decay and attack by diseases. Despite these postharvest treatments, the quality of avocado tends to diminish as a result of improper handling and management, long-distance shipping and fruit decay due a lengthy food supply chain. Although the use of wax coatings helps to maintain the quality and prolong the shelf life of avocado, it is still not clear whether permeable and nonpermeable wax coatings have similar or different effects on the flavor of avocados. To elucidate on this phenomenon, this study will explore how the use of non-permeable natural wax (candela) and permeable wax as well as the use of imazalil (fungicide) affects the flavour of avocado. Furthermore, biochemical analysis of total soluble solids (TSS) and titratable acidity (TA) will explain the changes in flavor. The study expects that TSS and TA of fruit will decrease after very long storage as compared to non-waxed fruit. Keywords: waxing, fungicide, avocado, offflavor

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

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

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

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Звіти організацій з теми "Avocado"

1

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

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

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

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

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

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

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Phillips, Melissa M. Certification of Standard Reference Material® 2386 Avocado Powder. Gaithersburg, MD: National Institute of Standards and Technology, 2023. http://dx.doi.org/10.6028/nist.sp.260-213r1.

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Lutta, Alphayo, Anderson Kehbila, Cynthia Sitati, Elizabeth Majani Sunguti, Timothy Suljada, and Philip Osano. Challenges and opportunities for upgrading the avocado value chain in East Africa. Stockholm Environment Institute, August 2024. http://dx.doi.org/10.51414/sei2024.032.

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

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

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Woltering, Ernst, and Maxence Paillart. Dynamics of ripening of avocado fruit : GreenCHAINge Fruit & Vegetables WP6. Wageningen: Wageningen Food & Biobased Research, 2019. http://dx.doi.org/10.18174/503785.

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

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