Assessment the Volatile Organic Compound of Avocado during Ripening Process and Mechanical Damage Using Electronic-Nose System

Abstract The appearance of fruit color and texture avocado is a quality parameter commonly used by consumers when choosing the fruit, they buy. Intention to repurchases could be determined fruit’s internal properties, such as taste associated with volatile organic compound (VOC). will decrease after harvesting. It also susceptible mechanical damage during harvest post-harvest handling. This research aimed identify VOC ripening process using E-nose. A metal-oxide semiconductor-based electronic nose (E-Nose) system was determine changes in production. results showed that period. In addition, there change mechanically damaged fruit. study shows potential application e-nose avocados.