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The effects of physical and chemical changes on the optimum harvest maturity in some avocado cultivars
Abstract
The aim of this study was to determine physical and chemical changes during fruit development and their relationship with optimum harvest maturity for Bacon, Fuerte and Zutano avocado cultivars grown
under Dörtyol ecological condition. Fruits cv. Bacon, Fuerte and Zutano were obtained trees grafted on seedlings and planted 5 m x 6 m in Dörtyol Research Station of Faculty of Agriculture, Mustafa Kemal
University. Fruit width and length, weight, skin and flesh color (L* and hue), total soluble solid (TSS), titratable acidity (TA), TSS/TA, fruit flesh firmness, juice pH, dry weight and oil content were measured
on fruits samples collected from tagged trees from June drop to ripening at a 15 days interval during fruit development. Data indicated that oil and dry matter content, flesh firmness and fruit weight were important criteria in determining optimum harvest maturity. Based on the all criteria, the period from the end of November to middle of December was the optimum harvest time for these cultivars in order to deliver fruit at optimum commercial maturity and quality and to obtain adequate storage time.
under Dörtyol ecological condition. Fruits cv. Bacon, Fuerte and Zutano were obtained trees grafted on seedlings and planted 5 m x 6 m in Dörtyol Research Station of Faculty of Agriculture, Mustafa Kemal
University. Fruit width and length, weight, skin and flesh color (L* and hue), total soluble solid (TSS), titratable acidity (TA), TSS/TA, fruit flesh firmness, juice pH, dry weight and oil content were measured
on fruits samples collected from tagged trees from June drop to ripening at a 15 days interval during fruit development. Data indicated that oil and dry matter content, flesh firmness and fruit weight were important criteria in determining optimum harvest maturity. Based on the all criteria, the period from the end of November to middle of December was the optimum harvest time for these cultivars in order to deliver fruit at optimum commercial maturity and quality and to obtain adequate storage time.
