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vol.64 número1EVALUACIÓN DEL ÍNDICE 0,01 CAPTURAS/TRAMPA/DÍA COMO INDICADOR DE BAJA PREVALENCIA DE CERATITIS CAPITATA (Wiedemann) EN DURAZNOS IMPORTADOSUSO DEL ÍNDICE DE RESIDUALIDAD PARA MEJORAR EL DIAGNÓSTICO DE LA FERTILIZACIÓN POTÁSICA EN SUELOS DE ARGENTINA índice de autoresíndice de materiabúsqueda de artículos
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Agricultura Técnica

versión impresa ISSN 0365-2807

Resumen

RAZETO, Bruno; ROMERO, Fabiola  y  ARAYA, Ester. Influence of some sensory properties on acceptability of avocados (Persea americana Mill.). Agric. Téc. [online]. 2004, vol.64, n.1, pp.89-94. ISSN 0365-2807.  http://dx.doi.org/10.4067/S0365-28072004000100011.

Avocados fruits (Persea americana Mill.) of the Hass cultivar and of 15 selections located in two experimental groves in the Metropolitan Region of Chile were submitted to quality analysis. Fourteen fruit per selection were used, picked at onset of blackening in the skin. Oil and dry matter content in the pulp was measured in seven fruit at harvest. The other seven fruit, after a maturation period at 22ºC, were submitted to sensory evaluation by a taste panel, consisting of 12 trained tasters. Flesh firmness, texture, sweetness, flavor and visible fiber were evaluated with a descriptive method, while acceptance was determined according to the hedonic scale. Correlation analyses determined that the variables influenced fruit acceptance in the following order: texture (r = 0.80), flavor (r = 0.59), percentage of oil (r = 0.34), percentage of dry matter (r = 0.31), firmness (r = 0.14), sweetness (r = -0.12) and visible fiber (r = -0.50). It was concluded that texture was the most valued parameter, even more than flavor and percentage of oil, and visible fiber was the most negative one. These results are preliminary and require additional study to be considered in future studies of avocado cultivar selection.

Palabras clave : avocado selections; taste panel; oil content; texture; flavor; visible fiber.

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