Effect of variety and agro-ecology on physio-chemical and organoleptic quality of avocado fruit grown in Ethiopia

Abstract

Avocado is the most important fruit with high nutritional value in the tropics and subtropics. It is a widely grown cash crop in Ethiopia’s south, southwest, and east. However, the fruit quality of different varieties has not been studied at various locations. Therefore, the aim of this study was to evaluate the effect of variety and agroecology on the physio-chemical and sensory qualities of avocado fruit. This study used six varieties of avocados (Hass, Fuerte, Nabal, Bacon, Ettinger, and Pinkerton) and three avocado growing locations. The highest maximum values of total soluble solids, pH, and titratable acidity were found in varieties of Bacon at Wondo Genet (10.97%), Nabal at Debre Zeit (7.4), and Pinkerton at Wondo Genet (8.36%). All the study locations showed significant differences in total soluble solids, pH, and titratable acidity values (P > 0.05). Instrumental color measurement revealed statistical variations in the values of L*, a*, b*, chroma (C*), and hue angle among varieties and variety*location interaction (h^o). At Wondo Genet, Nabal (81.38%), Pinkerton (5.76%), Pinkerton (5.73%), and Hass (62.23%) had the highest moisture, ash, protein, and fat content, respectively. The grand mean values of color, appearance, aroma, taste, and overall acceptability for six different avocado varieties at three different locations were 3.72, 3.65, 3.72, 3.75, and 3.68, respectively. The results revealed that physio-chemical and sensory parameters vary with variety and agroecology. Therefore, it is recommended that avocados be grown with proper sensory and physicochemical properties included into the production system for both domestic and industry for various purposes.

Keywords:

• interaction
• location
• proximate, quality
• sensory

PUBLIC INTEREST STATEMENT

Avocado is a nutrient-dense fruit abundant in protein, minerals, and unsaturated fatty acids. Its oil plays significant roles in the pharmaceutical and cosmetics industries for a variety of applications. Avocado production has considerable potential in Ethiopia, where it is mostly cultivated and concentrated in the southern, southwest, and eastern areas. Avocados cultivated in those areas vary in size, color, taste, proximate composition, and other quality characteristics. It is frequently consumed fresh (as juice) or utilized in mixed with cooked split beans or fried egg. In Ethiopia, there is currently a tremendous chance for avocado processing for a wide range of commercial uses. Therefore, this research finding would help to select appropriate avocado varieties having better physicochemical and sensorial quality attributes that can be used in avocado processing in industries for different purposes based on avocado growing agro-ecologies that could compete both domestic and international markets.

Acknowledgment

The authors are indebted to Fruit Breeding team of Melkassa, Debre Zeit, and Wondo Gent Agricultural Research Centers for supplying avocado varieties.

Disclosure statement

No potential conflict of interest was reported by the author(s).

Author contributions

D.A.K. conceived and performed the experiments, analyzed data, interpreted the results and wrote the paper. M.Z. supervised the experimental work, and A.Y. performed the experiment and reviewed the paper.

References

Additional information

Funding

The research work described in this paper was supported and funded by the Ethiopian Institute of Agricultural Research, Food Science and Nutrition Research Directorate.

Notes on contributors

Demirew Abera

Demirew Abera. I graduated from Adama Science and Technology University in master’s degree in Synthetic Organic Chemistry. For the past 8 years, I have worked as a Food Science and Nutrition researcher at the Ethiopian Institute of Agricultural Research in Melkassa Agricultural Researcher Center, Ethiopia. My current research interests are in horticulture (fruits and vegetables), legumes, and cereals, as well as value addition to those crops in terms of food quality, nutrition, processing, utilization, and food safety. I am currently pursuing my PhD in Food Science and Technology at Jimma University in Ethiopia