ASHS 2025 Conference

Avocado (Persea americana Mill.) is a subtropical fruit prized for its nutritional properties, versatility, and health benefits. Florida growers have shown interest in expanding avocado production into South-Central Florida due to the decline in citrus production resulting from greening and canker diseases. However, the worldwide market is mostly dominated by the ‘Hass’ cultivar, a Guatemalan (G) x Mexican (M) avocado hybrid with excellent eating quality and the ability to withstand long-distance shipping and postharvest handling. Florida focuses on larger green West-Indian (WI) or WI x G avocado hybrids, suited to subtropical climates. There is a need to identify WI genotypes that are well-adapted to South Central Florida conditions and evaluate their production and quality potential in this region. But the relationship between genotype and maturity is not yet fully understood. This study focuses on determining when these should be harvested to reach full ripeness and achieve the best eating quality, through correlation between dry matter (DM), firmness, and taste preference. A taste panel consisting of 25 panelists evaluated the sensory attributes of avocados that reached firmness equal to 15 N or lower. The results show that WI varieties and their hybrids, despite both low and high DM content (16.4% to 28.4%), are well-accepted by the panelists with taste ratings ranging from 5 (neither like nor dislike) to 6.6 (like moderately). The characteristics that contributed to the panelists' preference include buttery, creamy, nutty, and sweet. Additionally, fruits harvested later tended to show an increase in DM and a decrease in ripening time. Fruits, when harvested at their full physiological maturity, require 10 days to reach full ripeness at room temperature (20°C - 22°C). This study contributes to understanding factors that can help optimize fruit quality and provide valuable insights for the Florida avocado industry.