INCREASING RELATIVE MATURITY ALTERS THE BASE MINERAL-COMPOSITION AND PHENOLIC CONCENTRATION OF AVOCADO FRUIT

The effect of increasing fruit maturity on fruit base mineral composition, phenolic content and the resultant influence on postharvest fruit quality and ripening physiology of `Fuerte' avocado was investigated. Late harvested fruit with increasing maturity had reduced calcium and magnesium concentrations. A reduction in ripening time was associated with a decrease in fruit calcium concentration. The relationship, if any, between fruit potassium concentration and relative maturity was less clear. Total fruit phenolics increased with increasing fruit maturity and this was associated with an increased incidence of the cold storage browning disorder, mesocarp discoloration. Cold storage had no effect on total fruit phenolic concentration.