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标题：Changes in Composition of some Avocado (Persea americana Mill.) Cultivars During Harvesting Time and Postharvest Ripening Period
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作者：Feramuz Özdemir ; Ayhan Topuz ; Aliye Demirkol 等
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2004
卷号：29
期号：2
出版社：Association of Food Technology, Turkey
摘要：Some physical and chemical properties of avocado fruit (Persea americana , cv . Bacon, Fuerte, Hass and Zutano ) were examined with respect to the harvesting time and postharvest ripening period. Some properties of avocado flesh (flesh ratio of the fruit is 81.3%), were determined as follows: 21.88.26.25% total dry matter, 12.22-17.28% lipid, 0.08-0.11% titratable acidity {citric acid), 1.63-2.42% protein and 0.94-1.27% ash. The main fatty acid of avocado oil was oleic acid (49.66-66.51%), which was followed by palmitic acid (15.35-22.26%) and linoleic acid (9.88-15.60%). Mineral contents of samples as follows: K 4396-5882 mg/kg, Mg 179.8-259.1 mg/kg, Ca 73.49-99.70 mg/kg, Na 16.64-27.48 mg/kg, Fe 1.88-6.07 mg/kg, Cu 2.24-3.42 mg/kg, Zn 3.09-4.95 mg/kg and Mn 0.73-1.21 mg/kg. Fruit weight, total dry matter, lipid and protein content increased of all cultivars according to the length of the time that the fruits remained on the tree. It is also the fatty acid composition has change in this period. Although oleic acid increased with late harvest, other fatty acids either decreased or did not significantly change. During post-harvest ripening period, unsaturated fatty acids ratio of the samples increased.