# Avocado Fruit Firmness Essay

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The mass of each fruit was weighed before cold storage using a weighing scale. After cold storage the fruits were weighed every 7 days. The fruit mass loss was calculated as a percentage with respect to the initial mass (mass before cold storage). Fruit firmness The avocado fruit firmness was measured using a firmness tester, firmness was measured every seven days during the cold storage period and during the shelf life. The firm tester has a scale that ranges from 100 to 10. The 100 scale symbolizes an unripe and rigid fruit and if the scale is < 60 it means the fruit is ripe and soft (ready to eat). The fruit firmness was calculated using the formula: N=0.751x + 0.5491, x symbolizes the degree of firmness. Fruit carbon dioxide production…show more content…
(1999). Freeze-dried avocado mesocarp (0.05 to 0.10 g) was mixed with 10 mL 80% (v/v) ethanol and homogenized for 1 minute. Thereafter, the mixture was incubated in an 80oC water bath for 60 min to extract the soluble sugars. Subsequently the mixture was kept at 4 ºC overnight. After centrifugation at 12000 g for 15 min The mass of each fruit was weighed before cold storage using a weighing scale. After cold storage the fruits were weighed every 7 days. The fruit mass loss was calculated as a percentage with respect to the initial mass (mass before cold storage). Fruit firmness The avocado fruit firmness was measured using a firmness tester, firmness was measured every seven days during the cold storage period and during the shelf life. The firm tester has a scale that ranges from 100 to 10. The 100 scale symbolizes an unripe and rigid fruit and if the scale is < 60 it means the fruit is ripe and soft (ready to eat). The fruit firmness was calculated using the formula: N=0.751x + 0.5491, x symbolizes the degree of firmness. Fruit carbon dioxide…show more content…
(1999). Freeze-dried avocado mesocarp (0.05 to 0.10 g) was mixed with 10 mL 80% (v/v) ethanol and homogenized for 1 minute. Thereafter, the mixture was incubated in an 80oC water bath for 60 min to extract the soluble sugars. Subsequently the mixture was kept at 4 ºC overnight. After centrifugation at 12000 g for 15 min at 4 ºC, the supernatant was filtered through glass wool and taken to dryness in a vacuum concentrator. Dried samples were resuspended in 2 mL ultra-pure water, filtered through a 0.45 µm nylon filter and analyzed using an isocratic HPLC system equipped with a refractive index detector on a Phenomenex® column (Rezex RCM–Monosaccharide). The concentration of individual sugars was determined by comparison with authentic sugar