ABSTRACT
In recent times, there have been a growing Concern in the method of fruit ripening both natural and induced ripening and Avocado pear is among such fruit. Therefore, this Research was conducted to Evaluate the physical Organoleptic characteristics and proximate composition of ripe Avocado pear (persea americana) varieties, Specifically Cleopatra and Sharwil, sold in different locations in Benin City, Nigerian. The study involved sensory evaluation using a 5-point hedonic scale with 30 panelists to assess color, texture, taste aroma, juiciness and overall acceptability. Physical characteristics including shape, size, skin color, flesh color, texture (flesh) and, skin texture, were visually observed. Proximate analysis included moisture, ash, ether extract, protein and carbohydrates content. The result of the physical examination of the Avocado fruits indicated that cleopatra Avocado were ova or round with brown skin color, rich creamy flesh, smooth skin texture, and ripeness, While Sharwil Avocado pears had oval shapes, green skin color, rich creamy flesh, and smooth skin texture. The sensory evaluation revealed no significant differences in color, texture, taste and aroma between Cleopatra and Sharwil pears with similar overall acceptance scores. The Avocado pear was also subjected to proximate composition using the standard method of proximate composition. The results shows that cleopatra had higher moisture content (67.62%), higher ether extract (17.54%), and crude protein (10.213%) than the Sharwil variety. The result also shows that the cleopatra and Sharwil were not significantly (p>0.05) different in crude fiber and ether extract. However, there was significant different in crude protein and Ash of the cleopatra and Sharwil Avocado pear. The study suggests that both varieties can be considered for consumption, allowing consumers to choose based on personal preferences. Researchers and nutritionists can utilize the differences in proximate composition to make informed recommendations.
