Techr~iogy Ultrasonic evaluation of ripening avocado flesh

During avocado (cv. Fuerte) fruit ripening at 15°C, the volume fraction of intercellular spaces (air content) tended to decrease and was negatively correlated with the density of the flesh. Ultrasonic velocity was measured insections of flesh sampled uring storage, and after an initial increase fell from about 350 m s-1 to about 200 m s-1 as ripening proceeded over a 12 day period. Velocity was positively correlated with the water content of the flesh, but the nature of this relationship is not presently understood. Further development is needed to extrapolate from velocity measurements in tissue sections to whole fruit in order to provide potentially a non-destructive system for ripeness grading of avocados