Postharvest and sensory evaluation of selected ‘hass’ × ‘bacon’ and ‘bacon’ × ‘hass’ avocado hybrids grown in East-Central Florida

Abstract

Avocado (Persea americana Mill.) is a high-value fruit that continues to increase in consumer demand. A population of ‘Hass’–‘Bacon’ hybrids was planted at USDAARS, Fort Pierce, as part of a study to find selections with good horticultural and postharvest quality traits for Florida. Extensive phenotypic data on quality were collected over 3 years. Ten selections were identified in 2014 and 2015 with promising fruit quality and postharvest shelf life characteristics and were tested in sensory panels using store-bought ‘Hass’ as the standard. In general, the selections had fruit quality similar to commercial ‘Hass’. Avocados that were most liked were described as creamy in texture with buttery and nutty flavor. Only one selection (R7T54 in 2014) and one storebought control (‘Hass’ in 2015) were disliked, which was associated with greater firmness at the time of evaluation, likely relating to insufficient postharvest conditioning. Furthermore, CA ‘Hass’ commercial requirements for minimum dry matter (20.8%) were generally achieved by these selections under Florida conditions, ranging from 18.4% to 25.7%. This study identified 10 selections with composition and sensory quality similar to ‘Hass’ that are suitable for further testing and development in Florida.