PROTOCOL TO DETERMINE

DRY MATTER IN AVOCADO

FRUIT (PERSEA AMERICANA)
VARIETY HASS
TABLE OF CONTENTS
INTRODUCTION ..................................................................................................................3

MATERIALS AND EQUIPMENT USED ...........................¡Error! Marcador no definido.

DETERMINING DRY MATTER .........................................................................................5

PROTOCOL TO DETERMINE DRY MATTER ................¡Error! Marcador no definido.

IMAGES
IMAGE 1 Fruit selection ........................................... ¡Error! Marcador no definido.

IMAGE 2 The avocado is cut, and the peel and seed are removed¡Error! Marcador no definido.

IMAGE 3 Sampling and paper weight ...................... ¡Error! Marcador no definido.

IMAGE 4 Sample weighing ...................................... ¡Error! Marcador no definido.

IMAGE 5 The sample is weighed and put in the microwave.¡Error! Marcador no definido.

IMAGE 6 Sampling terminated................................. ¡Error! Marcador no definido.

IMAGE 7 Sampling with dry weight. ......................... ¡Error! Marcador no definido.

INTRODUCTION

The methodology used to determine the content of dry matter in avocado (Persea americana)
by dehydration using a microwave oven is shown in this protocol.

Each country has defined their minimum legal standards for dry matter for avocado production,
ranging from 19 to 25% depending on the farming methods and country. The oil content in avocado
fruit depends on multiple factors such as farming, the agro-ecological conditions for its growth, and its
development stage. The fruits harvested with a lower dry matter percentage than recommended ripen
in an irregular manner and their quality attributes do not come to full term.

The combination of dry matter, oil content and sensorial perception in Hass avocado are factors
that correlate to the flavor perception in different countries or even different regions within the country
the fruit is being grown.

It is mentioned that Hass avocado reaches ripeness with a minimum percentage of 21.5% of dry
matter. For the pulp (mesocarp), its optimal refrigeration temperature is 5.5 degrees Celsius for no
longer than 4 weeks with a relative humidity of 90% to 95%.

Hass avocado (Persea americana) is the most produced and consumed crop in the world. Due
to the vast adaptation of this crop at diverse altitudes and climate throughout Michoacán, it is possible
to harvest year-round. However, from June to September the fruit production tends to decrease yet its
demand and price increases.

This protocol describes the procedure to analyze dry matter using a microwave oven. The main
objective of this document is to set common work guidelines for avocado growers. This way they will
be able to attain precise data with major reproducibility, which will benefit the chain once it comes to
decision making during harvest.
MATERIALS AND EQUIPMENT USED

1. Microwave oven (MO)

2. Knife

3. Peel remover

4. Scale

5. White paper

6. Spoon

DETERMINING DRY MATTER

The physical ripeness of an avocado is measured by its dry matter content for commercial purposes.
Determining dry matter percentage is a quick, simple and inexpensive alternative to determine the fruit’s
ripeness. Most avocado-producing countries establish a minimum ripeness standard to avoid unripe
fruit from being commercialized. Higher standards are established (21% approximately) in order to
reduce damage caused by storage for extended periods of time. When taking consumer acceptance
into account, fruit with a higher dry matter content is perceived as being of better quality.

To determine dry matter (DM), a forced convection oven or a microwave oven can be used.
PROTOCOL TO DETERMINE OIL CONTENT
IN HASS AVOCADO FRUIT(PERSEA
AMERICANA)

COLOR TABLE ASSIGNED FOR AVOCADO SELECTION AND PACKING

• We consider avocado as high oil content from 27% dry matter.

• The selection of lots (orchards) suitable for packing fruit with a high oil content, are those that meet a
minimum of 27% DM in emerald green fruits, where we will only select and pack avocados with a green-
brown color. to green-black, in order to guarantee a 30% DM and an oil content greater than 17.25%,
we consider this a product with a high oil content (High Oil).

• The selection is made on fruits larger than 230 grams, equivalent to sizes 24's, 20's, 18's, and 16's. It
is in these fruits that we find the necessary physical characteristics to consider them as High Oil, Color
and size.
We have obtained results in dry matter tests where it shows us that from an emerald-green color to a
green-tone color the differences in dry matter on average are 2.5 to 3.7% DM and between an emerald-
green to a green-black it is greater. at 5% DM. Taking as a reference a minimum approval average in
batches of 27% DM plus selection by color, we are guaranteeing a product with a high oil content.

SELECTION EXAMPLE
 PROCESS

1. Nine avocados were carefully selected, all of them above size 24’s with different coloration as
shown in the image.

1. After the fruit is cut into two halves, using a peel remover or a knife, remove the skin and any
seed traces from the pulp.

2. Cut the paper into four parts then number each part from one to three in order to place them in
the microwave for a minute and a half to remove some humidity it may have. Weigh the sheets
and write down the PAPER WEIGHT.
3. Place the paper by itself on the scale and add the avocado sample in thin slices (11 grams
approximately), it does NOT have to be 11 grams exactly, then write down the total weight. This
will be the SAMPLE WEIGHT.

4. Place the paper with the avocado sample in the microwave oven.

5. Given that microwave ovens vary, it is important to start with minimum power and gradually
increase its potency to prevent the sample from burning. The starting microwave time is
suggested to be one minute.

6. Repeat this process in thirty second intervals until there is no longer any observed weight loss;
after many repetitions, the correct potential and approximate timing can be adjusted to avoid
burning the samples.

7. After no significant weight changes are observed, remove the sample from the oven and weigh
it, this will be its DRY WEIGHT.
Nine avocadoes were sampled for this procedure, all with different tones in coloration. Each one was
tested for dry matter in order to determine their oil content.

EMERALD GREEN TO MATTE SAMPLE

WEIGHT SAMPLE WEIGHT DRY WEIGHT DM EACH OIL DM TOTAL OIL

SAMPLE
PAPER TOTAL

0.82 11.03 4.31 34.18% 19.65%

0.83 11.08 4.27 33.43% 19.22%

33.25%
19.22%
0.86 11.07 4.12 32.13% 18.90%
 BLACK MOTTLED SAMPLE

WEIGHT SAMPLE DRY WEIGHT DM EACH OIL TOTAL DM TOTAL OIL

WEIGHT SAMPLE
PAPER

0.83 11.04 4.42 35.16% 20.67%

0.86 11.06 4.50 35.69% 21.06%

35.63% 20.49%
0.84 11.05 4.52 36.04% 21.26%
 BLACK SAMPLE

PAPER SAMPLE DRY WEIGHT DM EACH OIL TOTAL DM TOTAL OIL

WEIGHT WEIGHT SAMPLE

0.83 11.04 4.34 34.38% 20.22%

36.01% 20.70%
0.84 11.08 4.69 37.60% 22.18%

0.83 11.01 4.50 36.03% 21.26%

 CORRELATION BETWEEN DRY MATTER AND OIL CONTENT
Dry matter Oil content Is it considered High Oil
content?
22% 11.40% NO
23% 11.85% NO
24% 12.41% NO
25% 13.55% NO
26% 13.91% NO
27% 15.53% YES
29% 16.68% YES
30% 17.25% YES
31% 17.83% YES
33% 19.40% YES
35% 20.58% YES
37% 21.83% YES