Table 1.
Physicochemical properties of the three avocado varieties (Hass, Pinkerton, Reed).
| Physiochemical properties | Varieties | ||
|---|---|---|---|
| Hass | Pinkerton | Reed | |
| whole fruit weight (g) | 178.17 ± 14.52aC | 240.28 ± 13.67aB | 294.98 ± 4.56aA |
| Peel weight (g) | 37.76 ± 4.10cB | 48.17 ± 5.11cA | 47.77 ± 9.24cA |
| Pulp weight (g) | 108.24 ± 12.38bC | 171.53 ± 13.95bB | 211.49 ± 5.27bA |
| Seed weight (g) | 32.17 ± 3.72cA | 20.58 ± 2.55dB | 35.72 ± 8.53cA |
| Pulp percentage (%) | 60.59 ± 2.01bB | 71.29 ± 1.75aA | 71.69 ± 1.68aA |
| Humidity (%) | 73.35 ± 0.45bB | 80.25 ± 1.60aA | 75.08 ± 2.00bB |
| Total dry extract (%) | 26.65 ± 0.45aA | 25.25 ± 0.41aA | 23.56 ± 0.48aA |
| Total sugars (%) | 0.18 ± 0.01aA | 0.16 ± 0.02aA | 0.14 ± 0.01aA |
| Crude fat (%) | 16.53 ± 0.13aA | 12.55 ± 1.43bB | 14.25 ± 0.99bB |
| Proteins (%) | 4.61 ± 0.02aA | 2.20 ± 0.60bC | 3.33 ± 0.21bB |
| Crude fiber (%) | 5.02 ± 0.21aA | 4.08 ± 0.51aB | 5.42 ± 0.68aA |
| Ashes (%) | 1.00 ± 0.03aA | 0.95 ± 0.03aB | 0.92 ± 0.08aC |
aValues with different letters (a-b) within a column are significantly different (p < 0.05). Values with different letters (A-B) within a row are significantly different (p < 0.05). Experiments were carried out in triplicate. Results are presented as mean ± standard deviations.