The avocado is a tropical fruit whose nutritional value is due mainly to its high lipid content. The aim of this work was to evaluate the rehydration of freeze-dried avocado (variety Collinson) powder and slices. The rehydration kinetics was determined using an experimental apparatus that monitored the volume of water absorbed by the sample with the time. Peleg and Weibull equations were used t...

Most patients with gastrointestinal cancers refer to the health centers at advanced stages of the disease and conventional treatments are not significantly effective for these patients. Therefore, using modern therapeutic approaches with lower toxicity bring higher chance for successful treatment and reduced adverse effects in such patients. The aim of this study is to evaluate the effect of av...

The NONEXPRESSOR OF PATHOGENESIS-RELATED GENES1 (NPR1) forms an integral part of the salicylic acid (SA) pathway in plants and is involved in cross-talk between the SA and jasmonic acid/ethylene (JA/ET) pathways. Therefore, NPR1 is essential to the effective response of plants to pathogens. Avocado (Persea americana) is a commercially important crop worldwide. Significant losses in production r...

Phytophthora root rot causes extensive damage to feeder roots of avocado. If uncontrolled, it results in a progressive decline in tree health and the eventual death of the tree (12, 14, 15). Phytophthora root rot is a major factor limiting avocado production world wide. Effective control of Phytophthora root rot of avocado has been achieved with fosetyl-al (Aliette® Rhone-Poulenc, aluminum tris...

Several years ago we started a broad research project dealing with the relation between the level of endogenous growth substances and the development of avocado fruit. In the course of the study, we attempted to grow cultures of avocado fruit tissue and to determine their response to the addition of growth substance. It was hoped that in this way we might learn something about the special natur...

Avocado, also known as the ‘Alligator pear’ is a tropical fruit that has originated from America. The analysis of the fruit constituents reveals that it abounds in various fatty acids, vitamins, carotenoids and other phytochemicals. It is hence a very nutritious food. Avocado oil, extracted from the fruit pulp and seeds also retains most of the nutrients present in the fruit and can be used as ...

Avocado (Persea americana Mill.) pulp is rich in unsaturated fatty acids, including oleic, linoleic, and palmitoleic acids, which tend to oxidize during storage. Oxidation of avocado oil in pulp can lead to the formation of volatile compounds responsible for off-flavors and to nutritional losses. Antioxidant systems in cells inhibit lipid oxidation and thus may contribute to protection against ...

It is particularly important that the public know the nutritional value of the avocado, especially the oil content and the part it plays in our proper nutrition. Most people think of the avocado as fattening or have never heard much about this fruit. It is apt to be considered a luxury fruit. Even with potatoes and tomatoes selling for more per pound than avocados, it is difficult to impress th...

Plant pathologist George Zentmyer, Professor Emeritus in the Riverside branch of the University of California, has devoted much of his life to the benefit of avocado growers worldwide. He is widely known in our industry, respected and revered. Dr. Zentmyer has for forty-eight years enlightened members of the California Avocado Society through his annual contributions to the Yearbook. In this ar...

During the ripening of avocado (Persea americana) fruit, extensive cell wall degradation leads to a dramatic softening of the mesocarp tissue. Two enzymes have been suggested to play a critica1 role in this ripening-associated cell wall degradation in many fruits, including avocado, viz. cellulase (endo-~-1,4-glucanase) and endo-PG (Awad and Young, 1979; Fischer and Bennett, 1991). Although the...