Co-Authors:
GOLAN, A., Div. of Food Technology, Agricultural Research Organization the Volcani Center, Betdagan, Israel, Unit of Food Science, Hebrew University of Jerusalem Faculty of Agriculture, Rehovot, Israel
SADOVSKI, A.Y., Div. of Food Technology, Agricultural Research Organization the Volcani Center, Betdagan, Israel, Unit of Food Science, Hebrew University of Jerusalem Faculty of Agriculture, Rehovot, Israel
KAHN, V., Div. of Food Technology, The Volcani Center, Bet Dagan, Israel
Abstract:
The browning potential of avocado fruits of the Fuerte and Lerman cultivars was determined in fruits which were cut and exposed to air at 20°C. Analyses of the changes in tristimulus color parameters showed that the total change in color as defined by δE depends mostly on the change in lightness (δL) which has a linear relationship to exposure time of 210 min. The browning potential of Fuerte was much greater than the browning potential of Lerman and in both cultivars it was greater at the distal (blossom) ends compared with the proximal (stem) ends of the fruits. It was also found that the browning potential is dependent on the length of the storage period after harvest and an increase which roughly corresponded to the climacteric was observed. Copyright © 1977, Wiley Blackwell. All rights reserved
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