International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 6, Issue 5 (2021)

Assessment of sensory qualities of fresh fruits of avocado cultivars grown in Kerala


Subha S Nair, Anitha Chandran

Avocado or Butter fruit is a tropical ever green climacteric fruit scientifically known as Persea americana, which belongs to the family Lauraceae. Avocado fruits stand out as the most nutritive among fruits and are regarded as the most important therapeutic fruit in human diet. This study analysed the sensory characteristics of selected cultivars of avocado using a 9-point hedonic rating scale. We assessed the six sensory attributes such as appearance, colour, flavour, taste, and texture of the fruits. The highest mean rank (23.3) for appearance was obtained for the cultivar purple hybrid and lowest for Kallar round (16.10). For colour the cultivar purple hybrid was noted to get highest mean rank value (22.25), while the cultivar Fuerte recorded the lowest mean rank score (17.90). For flavour the highest mean rank value was recorded for the cultivar purple hybrid and the least for the cultivar Fuerte. The texture of the four avocado cultivars were analysed and it revealed highest for the cultivar Kallar round (24.20) and least for Fuerte (17.75). The highest mean rank value was obtained for the cultivar Kallar round (21.90) and the least mean rank value by Pollock (17.80).
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How to cite this article:
Subha S Nair, Anitha Chandran. Assessment of sensory qualities of fresh fruits of avocado cultivars grown in Kerala . International Journal of Food Science and Nutrition. 2021; 6(5): 92-94.