Effect of variety and agro-ecology on physio-chemical and organoleptic quality of avocado fruit grown in Ethiopia

IF 1.7 4区 农林科学 Q2 AGRICULTURE, MULTIDISCIPLINARY
Demirew Abera, Mulate Zerihun, Aserse Yenasew
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Abstract

Avocado is the most important fruit with high nutritional value in the tropics and subtropics. It is a widely grown cash crop in Ethiopia’s south, southwest, and east. However, the fruit quality of different varieties has not been studied at various locations. Therefore, the aim of this study was to evaluate the effect of variety and agroecology on the physio-chemical and sensory qualities of avocado fruit. This study used six varieties of avocados (Hass, Fuerte, Nabal, Bacon, Ettinger, and Pinkerton) and three avocado growing locations. The highest maximum values of total soluble solids, pH, and titratable acidity were found in varieties of Bacon at Wondo Genet (10.97%), Nabal at Debre Zeit (7.4), and Pinkerton at Wondo Genet (8.36%). All the study locations showed significant differences in total soluble solids, pH, and titratable acidity values (P > 0.05). Instrumental color measurement revealed statistical variations in the values of L*, a*, b*, chroma (C*), and hue angle among varieties and variety*location interaction (ho). At Wondo Genet, Nabal (81.38%), Pinkerton (5.76%), Pinkerton (5.73%), and Hass (62.23%) had the highest moisture, ash, protein, and fat content, respectively. The grand mean values of color, appearance, aroma, taste, and overall acceptability for six different avocado varieties at three different locations were 3.72, 3.65, 3.72, 3.75, and 3.68, respectively. The results revealed that physio-chemical and sensory parameters vary with variety and agroecology. Therefore, it is recommended that avocados be grown with proper sensory and physicochemical properties included into the production system for both domestic and industry for various purposes.
品种和农业生态对埃塞俄比亚鳄梨果实理化和感官品质的影响
牛油果是热带和亚热带地区最重要的营养价值高的水果。它是埃塞俄比亚南部、西南部和东部广泛种植的经济作物。然而,不同品种的果实品质尚未在不同地点进行研究。因此,本研究的目的是评价品种和农业生态对鳄梨果实理化和感官品质的影响。这项研究使用了六种鳄梨(Hass, Fuerte, Nabal, Bacon, Ettinger和Pinkerton)和三个鳄梨种植地。总可溶性固形物、pH值和可滴定酸度最高的品种分别是Wondo Genet的Bacon(10.97%)、Debre Zeit的Nabal(7.4)和Wondo Genet的Pinkerton(8.36%)。各研究地点的可溶性固形物总量、pH值和可滴定酸度值差异均有统计学意义(P > 0.05)。仪器测色结果表明,品种间L*、a*、b*、色度(C*)、色相角(ho)和品种间位置交互作用(ho)均存在统计学差异。在Wondo Genet, Nabal(81.38%)、Pinkerton(5.76%)、Pinkerton(5.73%)和Hass(62.23%)的水分、灰分、蛋白质和脂肪含量最高。6个不同品种的牛油果在3个不同地点的颜色、外观、香气、口感和总体可接受度的大平均值分别为3.72、3.65、3.72、3.75和3.68。结果表明,不同品种和不同的农业生态条件下,其理化参数和感官参数存在差异。因此,我们建议鳄梨的感官和物理化学性质应适当地纳入生产系统,用于家庭和工业的各种用途。
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来源期刊
Cogent Food & Agriculture
Cogent Food & Agriculture AGRICULTURE, MULTIDISCIPLINARY-
CiteScore
3.30
自引率
5.00%
发文量
79
审稿时长
11 weeks
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