Tables index

From

Changes in Sensory Attributes of Avocado Fruits and Quality of Their Oils during Storage at Ambient Temperature

Nahed M M Atta, Mohamed F AL-Okaby, Christina S F Shenouda

American Journal of Food Science and Technology. 2022, 10(1), 42-48 doi:10.12691/ajfst-10-1-6
  • Table 1. Organoleptic attributes scored by sensory evaluation panel in ‘Hass’ avocado
  • Table 2. Changes in oil and moisture contents of avocados pulp during fruits storage at ambient temperature at (24-28°C) for 7 days
  • Table 3. Changes in the physical and chemical characteristics of avocados pulp oil during fruits stored at (24-28°C) for 7 days
  • Table 4. Changes in fatty acid composition of avocados pulp oil during fruits storage at (24-28°C) for 7 days
  • Table 5. Changes in the PI, COX and AI factors of avocados pulp oil during fruits storage at (24-28°C) for 7 days
  • Table 6. Changes in some bioactive compounds of avocados pulp oil during fruits storage at (24-28°C) for 7 days
  • Table 7. Changes in sensory attributes of avocados pulp during fruits storage at (24-28°C) for 7 days