Morpho-biochemical characterization of a unique avocado (Persia americana Mill.) accession PA-026 (IC0644455)
DOI:
https://doi.org/10.24154/jhs.v18i2.1675Abstract
A unique avocado accession PA-026 (IC0644455) bearing yellow colour fruits was identified and evaluated for morphological and biochemical parameters. The accessions PA-026 characterise as yellow coloured pulp, young shoots and leaf midribs, fruit weight (398.3 g), pulp weight (255.38 g), seed weight (92.35 g) and peel thickness (1.43 mm). The biochemical profiling showed that, it has high carotenoid content (7.17 mg/100 g), total phenols (102.24 mg GAE/100 g), FRAP activity (87.32 AEAC/100 g) and high β-carotene (3.85 μg/g) followed by α-carotene (1.03 μg/g), while, fatty acid profile showed presence of five fatty acids, among which oleic acid (52.11%) and palmitic acid (41.56%) were most dominant. In conclusion, avocado accession PA-026 was found unique with respect to yellow fruit, pulp colour, and high carotenoid content especially β-carotene, which could be used to improve the carotenoids content in avocado through breeding.
References
Abraham, J. D., Abraham, J., & Takrama, J. F. (2018). Morphological characteristics of avocado (Persea americana Mill.) in Ghana. African Journal of Plant Science, 12(4), 88-97. http://dx.doi.org/10.5897/AJPS2017.1625
Benzie, I. F., & Strain, J. J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Analytical Biochemistry, 239(1), 70-76. https://doi.org/10.1006/abio.1996.0292
Bergh, B., & Ellstrand, N. (1986). Taxonomy of the Avocado. California Avocado Society Year Book, 70, 135-146.
Cortes-Herrera, C., Chacon, A., Artavia, G., & Granados-Chinchilla, F. (2019). Simultaneous LC/MS analysis of carotenoids and fat-soluble vitamins in Costa Rican avocados. Molecules, 24(24), 4517. http://dx.doi.org/10.3390/molecules24244517
Dreher, M. L., & Davenport, A. J. (2013). Hass avocado composition and potential health effects. Critical Reviews in Food Science and Nutrition, 53(7), 738-750. https://doi.org/10.1080%2F10408398.2011.556759
Faostat. F. (2019). Food and Agriculture Organization of the United Nations-Statistic Division. http://www.fao.org/faostat/en/#data/Q
Gomez-Lopez, V. M. (1999). Characterization of avocado (Persea americana Mill.) varieties of low oil content. Journal of Agricultural and Food Chemistry, 47(7), 2707-2710. https://doi.org/10.1021/jf981206a
International Plant Genetic Resources Institute. (1995). Descriptors for avocado (Persea spp.). International Plant Genetic Resources Institute. 106 p. https://alliancebioversityciat.org/publications-data/descriptors-avocado-persea-spp
Jacobo-Velazquez, D. A., & Hernandez-Brenes, C. (2012). Stability of avocado paste carotenoids as affected by high hydrostatic pressure processing and storage. Innovative Food Science & Emerging Technologies, 16, 121-128. https://doi.org/10.1016/j.ifset.2012.05.001
Juma, I., Nyomora, A., Hovmalm, H. P., Fatih, M., Geleta, M., Carlsson, A. S., & Ortiz, R. O. (2020). Characterization of Tanzanian avocado using morphological traits. Diversity, 12(2), 64. https://doi.org/10.3390/d12020064
Lichtenthaler, H. K. (1987). Chlorophylls and carotenoids: Pigments of photosynthetic biomembranes. Methods in Enzymology, 148, 350-382. http://dx.doi.org/10.1016/0076-6879(87)48036-1
Lu, Q. Y., Zhang, Y., Wang, Y., Wang, D., Lee, R. P., Gao, K., Byrns, R., & Heber. D. (2009). California Hass avocado: profiling of carotenoids, tocopherols, fatty acids, and fat content during maturation and from different growing areas. Journal of Agricultural and Food Chemistry, 57, 10408-10413. https://doi.org/10.1021%2Fjf901839h
Maynard, A. J. (1970). Methods in food analysis: Physical, chemical and instrumental methods of analysis. 2nd Edition, Academic Press, San Francisco, London, 845 p.
Muralidhara, B. M., Sakthivel, T., Karunakaran, G., Venugopalan, R., Venkataravanappa, V., Savadi, S., Karthik Nayaka, V.S., Shivashankara, K.S., & Honnabyraiah, M. K. (2023). Survey, collection and characterization of Indian avocado (Persea Americana Mill.) germplasm for morphological characters. Indian Journal of Agricultural Sciences, 93(2), 139-144. https://doi.org/10.56093/ijas.v93i2.132039
Oliveira, M. C., Pio, R., Ramos, J. D., Lima, L. C. O., Pasqual, M., & Santos, V. A. (2013). Phenology and physical and chemical characterization of avocado fruits for oil extraction. Ciencia Rural., 43(3), 411-418. h t t p : / / d x . d o i . o r g / 1 0 . 1 5 9 0 / S 0 1 0 3 -84782013000300006
Rangana, S. (1986). Handbook of analysis and quality control for fruits and vegetable products. Tata McGraw-Hill Publishing Co. Ltd, New Delhi, 99. 112.
Ranjitha, V., Chaitanya, H. S., Ravi, C. S., Shivakumar, B. S., & Naveen, N. E. (2021). Morphological characterization of avocado (Persea americana Mill.) accessions explored from hill zone taluks of Chikkamagaluru district, Karnataka state. Journal of Pharmacognosy and Phytochemistry, 10(2), 310-318. https://www.phytojournal.com/archives/2021.v10.i2.13825
Rodriguez-Carpena, J. G., Morcuende, D., Andrade, M. J., Kylli, P., & Estevez, M. (2011). Avocado (Persea americana Mill.) phenolics, in vitro antioxidant and antimicrobial activities, and inhibition of lipid and protein oxidation in porcine patties. Journal of Agricultural and Food Chemistry, 59(10), 5 6 2 5 -5 6 3 5 . llht t p s :/ / d oi. org / 1 0 . 1 0 2 1 /jf1048832
Serino, S., Gomez, L., Costagliola, G. U. Y., & Gautier, H. (2009). HPLC assay of tomato carotenoids: validation of a rapid microex traction technique. Journ al of Agricultural and Food Chemistry, 57(19), 8 7 5 3 -8 7 6 0 . llht t p s :/ / d oi. org / 1 0 . 1 0 2 1 /jf902113n
Singleton, V. L., & Rossi, J. A. (1965). Colorimetry of total phenolics with phosphomolybdic- phosphotungstic acid reagents. American journal of Enology and Viticulture, 16(3), 1 4 4 - 1 5 8 . l l h t t p s : / / d o i . o r g / 1 0 . 5 3 4 4 /ajev.1965.16.3.144
Sinyinda, S., & Gramshaw, J.W. (1998). Volatiles of avocado fruit. Food Chemistry, 62(4), 483-487. https://doi.org/10.1016/S0308-8146 (97) 00190-8
Tripathi, P. C., Karunakaran, G., Sakthivel, T., Sankar, V., Senthil Kumar, R., Muralidhara, B. M., Rajendiran, S., Venkataravanappa, V., Madhu, G. S., & Nesara B. (2022). Avocado cultivation in India. ICAR-Indian Institute of Horticulture Research, Bengaluru. TB-18/2022:1-30.
USDA, (2011). Avocado, almond, pistachio and walnut composition. Nutrient data laboratory. USDA National Nutrient Database for Standard Reference. Washington, DC.
Wang, M., Zheng, Y., Khuong, T., & Lovatt, C. J. (2012). Effect of harvest date on the nutritional quality and antioxidant capacity in ‘Hass’ avocado during storage. Food Chemistry, 135(2), 694-698. http://dx.doi.org/10.1016/j.foodchem.2012.05.022
Downloads
Published
Issue
Section
License
Copyright (c) 2023 Muralidhara B M, Sakthivel T, Shivashankara K S, Karunakaran G, Honnabyraiah M K, Savadi S, Venkatravanappa V, Venugopalan R, Lakshmana Reddy D C
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Authors retain copyright. Articles published are made available as open access articles, distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License, which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original author and source are credited. 
This journal permits and encourages authors to share their submitted versions (preprints), accepted versions (postprints) and/or published versions (publisher versions) freely under the CC BY-NC-SA 4.0 license while providing bibliographic details that credit, if applicable.
How to Cite
. 
