Impact assessment and prediction of rot susceptibility of Hass avocado fruit using FT-NIR spectroscopy
Conference Publication ResearchOnline@JCUAbstract
[Extract] Avocado fruit maturity and quality characteristics are often variable and this results in variation within a shipment in ripening rates, shelf-life and quality. Retail and consumer surveys over the last 15+ years have shown that consumers are not always satisfied with avocado quality, mainly because of poor flesh quality that can not be determined until the fruit is cut. The surveys show that only 30% of the Australian population eat avocados and they expect to discard one in every four pieces of fruit they purchase because of poor internal quality. Other reasons contributing to reduced consumption include concerns over spoilage, convenience, price and limited availability. The surveys revealed that consumers select bruising as the major defect, followed by body and stem end rots. Bruising was found to be a more important barrier to purchasing than price. Thus, fruit quality reliability is a key factor impacting on supply chain efficiency and related profitability.
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ICNIRS 2011: 15th International Conference on Near Infrared Spectroscopy
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4
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Cape Town, South Africa
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International Committee for Near Infrared Spectroscopy
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Cape Town, South Africa
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