Relationship between skin color and some fruit quality characteristics of 'Hass' avocado

Abstract

Mexico is the main 'Hass' avocado exporter in the world. More than 300,0001 are exported every year. The United States of America, Japan, the European Union, and Canada are the main importer countries. Recently, 'Hass'avocado shipments to Canada containing fruit with skin blackening have been rejected since this characteristic is associated with low pulp firmness and short shelf life. The objective of this study was to determine the relationship between skin color of 'Hass' avocado fruit with quality characteristics. Fruit varying in black skin color (from 0 to 100%, categories 1 to 5) were collected from two different packinghouses in Michoacán, Mexico. Treatments were arranged in a split-plot design with five replications. Significant differences were detected between packinghouses for weight, length, skin color ('a', 'b‘, chroma and hue) and pulp firmness but not for width, dry matter content or the Avocado Maturity Index (AMI). As color skin category increased towards more blackened fruit, AMI value increased, firmness decreased but dry matter content did not change. These results provide evidence that fruit skin blackening is not associated with lower fruit quality, but it did lower pulp firmness at fruit packing.