perseitol/avokadovec

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Determination by near-infrared spectroscopy of perseitol used as a marker for the botanical origin of avocado (Persea americana Mill.) honey.

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Prijava / prijava

This paper reports the application of near-infrared (NIR) reflectance spectroscopy to determine the concentration in honey of perseitol, a sugar that is specific to avocado honey. Reference values for perseitol were obtained by high-performance liquid chromatography analysis in 109 honey samples.

High-performance liquid chromatographic analysis of D-manno-heptulose, perseitol, glucose, and fructose in avocado cultivars.

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Characterization of avocado honey (Persea americana Mill.) produced in Southern Spain.

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Plant origin, physicochemical parameters and composition were analysed to characterize the avocado honey (Persea americana Mill.) from Andalusia (Southern, Spain). Ashes content, total polyphenol, and electrical conductivity corresponded to these of a typical dark honey (>80 mm scale Pfund).

Selection and breeding of honey bees for higher or lower collection of avocado nectar.

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Intensive activity of honey bees, Apis mellifera L., is essential for high fruit set in avocado, Persea americana Mill., orchards, but even when hives are located inside the orchard, many bees still search for alternative blooms. We tested for a possible genetic component for a preference of avocado

Development of a rapid method for the sequential extraction and subsequent quantification of fatty acids and sugars from avocado mesocarp tissue.

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Methods devised for oil extraction from avocado (Persea americana Mill.) mesocarp (e.g., Soxhlet) are usually lengthy and require operation at high temperature. Moreover, methods for extracting sugars from avocado tissue (e.g., 80% ethanol, v/v) do not allow for lipids to be easily measured from the

Determination of changes in the metabolic profile of avocado fruits (Persea americana) by two CE-MS approaches (targeted and non-targeted).

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A CZE method with two different MS detection conditions (MRM and Full Scan) was developed to determine qualitative and quantitative changes in the metabolic profile of avocado fruits (Persea americana). LODs in MRM approach were found between 20.1 and 203.0 ppb for abscisic acid and perseitol,

Primary Metabolism in Avocado Fruit.

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Prijava / prijava

Avocado (Persea americana Mill) is rich in a variety of essential nutrients and phytochemicals; thus, consumption has drastically increased in the last 10 years. Avocado unlike other fruit is characterized by oil accumulation during growth and development and presents a unique carbohydrate

Investigation into the role of endogenous abscisic acid during ripening of imported avocado cv. Hass.

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BACKGROUND The importance of ethylene in avocado ripening has been extensively studied. In contrast, little is known about the possible role of abscisic acid (ABA). The present work studied the effect of 1-methylcyclopropene (1-MCP) (0.3 μL L-1 ), e+® Ethylene Remover and the combination thereof on

Analyses of avocado (Persea americana) nectar properties and their perception by honey bees (Apis mellifera).

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Honey bees are important avocado pollinators. However, due to the low attractiveness of flowers, pollination is often inadequate. Previous work has revealed that avocado honey is relatively unattractive to honey bees when compared with honey from competing flowers. We characterized avocado honey and

Spatial and temporal analysis of textural and biochemical changes of imported avocado cv. Hass during fruit ripening.

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Prijava / prijava

The ripeness degree of climacteric fruits, such as avocado ( Persea americana Mill.), can be correlated with rheological properties. However, there remains little information on not only the postharvest changes in texture of avocado fruit from different origins but also the spatial variation within

Biomarkers of intake for tropical fruits

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Consumption of fruit and vegetable is a key component of a healthy and sustainable diet. However, their accurate dietary assessment remains a challenge. Due to errors in self-reporting methods, the available dietary information is usually biased. Biomarkers of intake constitute objective tools to

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