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Shepard avocado maturity consumer sensory research

Harker, F.R. and White, A. and Beresford, M. and Wohlers, M. and Corbett, T. and Hofman, P. and Stubbings, B. and Marques, R. and Smyth, H. and Gething, K. (2010) Shepard avocado maturity consumer sensory research. Project Report. Plant & Food Research, Mt Albert Research Centre.

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Article Link(s): http://www.avocado.org.au/wp-content/uploads/2016/...

Abstract

Dry matter content (DM) of avocados represents the amount of carbohydrates and nutrients that have been transported from the tree into the fruit. The longer the avocado remains on the tree, the higher the dry matter, and consequently, %DM is used by growers to decide when avocados are ready to harvest. In the current study, 112 consumers tasted ‘Shepard’, a variety of avocado that can be harvested early in the season. The avocados were collected from a range of locations in Northern Queensland in order to ensure that fruit of varying maturity (%DM) were available for tasting at the same time. Consumers’ liking of flavour increased progressively as the DM content of avocados increased from 18% to 23% but then reached a plateau, where further increases in DM did not result in corresponding increases in liking. The immature (lower DM) avocados were frequently described as having ‘bland/tasteless’ or ‘watery’ flavour as well as being less liked than other avocados. Following tasting, consumers were asked about their experience with avocados and the extent that a quality guarantee offering to refund or replace damaged fruit might increase purchasing. Consumers continued to report a high incidence and severity of damage in the avocados they purchased for consumption at home. The study indicated that consumers’ willingness to buy avocados increased as a consequence of the quality guarantee.

Item Type:Monograph (Project Report)
Keywords:Final report
Subjects:Plant culture > Fruit and fruit culture
Deposited On:14 Nov 2011 04:12
Last Modified:05 Apr 2017 06:57

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