Exploring the nutritional, color, and sensory profiles of Madeira Island avocados

The avocado ( Persea americana Mill.) is one of the most important tropical fruits worldwide, appreciated for its nutritional, biochemical, and phytochemical properties. To assess the nutritional value, color and sensory attributes of four regional avocado varieties and compare them with a commercial variety, including different years and on-tree maturation stages. Our results indicated regional varieties excelled in each nutritional parameter. For instance, the “Cabaça” (CB) variety showed high protein content, while both “Roxa de Casca Grossa” (RCG) and “Cabaça” (CB) varieties demonstrated significant levels of fiber. In sugar content, the “Roxa de Casca Grossa” (RCG) variety ranked highest. The RCF variety had the highest lipid content. In color analysis, the dry product showed a slight increase in brightness. In the sensory analysis, a rating of level 5 ("neither like nor dislike") on the hedonic scale was deemed appropriate for this dry product. The variability observed in these parameters was influenced by the harvest timing. This work highlights the promising potential of avocados cultivated on Madeira Island and the impact of later maturation on their nutritional composition. ● The first avocado nutritional study comparing harvest stages conducted in Madeira. ● Regional varieties revealed higher nutritious value than commercial ones. ● On-tree maturation enhances lipid content in avocado varieties. ● All avocado flours showed a similar level of sensory acceptance.