ACEPTABILIDAD Y CALIDAD DE FRUTO DE PALTO (Persea ...

SUMMARY
The purpose of the present study was to analyze the consumers acceptability of
Hass avocados from different localities and with various oil contents. The study was carried
out with tasting panels in La Serena, Cabildo, La Cruz, Naltagua, Alto Jahuel and Peumo.
The acceptability gradings were related to the oil and humidity contents. The results
demonstrated that avocados reached an acceptable level with approximate oil contents of
12% in La Serena, Cabildo and Naltagua, and 13% in La Cruz, Alto Jahuel and Peumo.
These oil percentages were correlated with the dry matter content, with values
between 20 and 22% being found, depending on the locality. Moreover, parameters of
organoleptical quality such as physical appearance, aroma, astringency, taste and texture
were evaluated sensorily.
In addition, the oil and humidity contents were measured in relation to the sampling
time. Correlations amontg these variables were high and so was the relationship between oil
percentage and seed weight, Except for avocados from Cabildo, it was concluded that the
bigger the seed, the higher the oil content.
KEY WORDS:
Acceptability
Humidity
Oil
Avocado
Aguacate