The effect of storage temperature on the quality of avocado fruits from different climatic zones

Avocado is one of the most valuable products, as it characterized by a high content biologically active substances, including vitamins, mineral elements, fats, and dietary fibers. According to complex organoleptic physicochemical indicators, consumption properties avocado fruits from different countries origin, which are sold in Ukraine, have been investigated. Among state peel pulp, taste, smell has determined according developed scoring scale. It established that Haas type (Colombia) light green pulp deep does not lag well behind flesh, they quite firm, taste watery, there no significant defects, stem damaged. (Israel) avocados had brownish-black separated flesh very well, with little evidence pollination, nice buttery flavour, texture. There slight defect (pollination mark) an area less than 4 cm2, affect fruit's The fruit Fuerte deep-green did somewhat grassy loose (lens) 6 found researched types origin differ shape, size, ratio peel, stone. From parameters, mass fraction moisture, dry soluble acidity, ascorbic acid, fatty acid composition lipids determined.