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The Application of Near Infrared Spectroscopy for the Assessment of Avocado Quality Attributes, Infrared Spectroscopy. Chapter 14

Wedding, B.B. and Wright, C. and Grauf, S. and White, R.D. (2012) The Application of Near Infrared Spectroscopy for the Assessment of Avocado Quality Attributes, Infrared Spectroscopy. Chapter 14. In: Infrared Spectroscopy - Life and Biomedical Sciences. InTech, 211-230 .

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Article Link(s): http://dx.doi.org/10.5772/35644

Article URL: http://www.intechopen.com/books/infrared-spectroscopy-life-and-biomedical-sciences

Abstract

Quality and safety evaluation of agricultural products has become an increasingly important consideration in market/commercial viability and systems for such evaluations are now demanded by customers, including distributors and retailers. Unfortunately, most horticultural products struggle with delivering adequate and consistent quality to the consumer. Removing inconsistencies and providing what the consumer expects is a key factor for retaining and expanding both domestic and international markets. Most commercial quality classification systems for fruit and vegetables are based on external features of the product, for example: shape, colour, size, weight and blemishes. However, the external appearance of most fruit is generally not an accurate guide to the internal or eating quality of the fruit. Internal quality of fruit is currently subjectively judged on attributes such as volatiles, firmness, and appearance. Destructive subjective measures such as internal flesh colour, or objective measures such as extraction of juice to measure sweetness (oBrix) or assessment of dry matter (DM) content are also used, although obviously not for every fruit – just a sample to represent the whole consignment.

For avocado fruit, external colour is not a maturity characteristic, and its smell is too weak and appears later in its maturity stage (Gaete-Garreton et al., 2005). Since maturity is a major component of avocado quality and palatability, it is important to harvest mature fruit, so as to ensure that fruit will ripen properly and have acceptable eating quality. Currently, commercial avocado maturity estimation is based on destructive assessment of the %DM, and sometimes percent oil, both of which are highly correlated with maturity (Clark et al., 2003; Mizrach & Flitsanov, 1999). Avocados Australia Limited (AAL (2008)) recommend a minimum maturity standard for its growers of 23 %DM (greater than 10% oil content) for the ‘Hass’ cultivar, although consumer studies indicate a preference for at least 25 %DM (Harker et al., 2007).

Item Type:Book Section
Corporate Creators: Department of Employment, Economic Development and Innovation (DEEDI), AgriScience, Horticulture and Forestry Science, Crop and Food Science
Business groups:Agri-Science, Horticulture and Forestry Science, Crop and Food Science
Additional Information:The State of Queensland, Department of Employment, Economic Development and Innovation 2011. Published by InTech under Creative Commons Attribution 3.0 License.
Subjects:Plant culture > Fruit and fruit culture
Agriculture > Agriculture (General) > Agricultural economics
Plant culture > Harvesting, curing, storage
Deposited On:10 Jul 2012 02:55
Last Modified:13 Jun 2013 02:51

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