In response to the need for a simple, non-destructive method for evaluating avocado ripeness, we measured chlorophyll-related fluorescence and chromaticity of the outer skin using simple optical equipment and evaluated their relationship with whole-fruit compression (wfc), which was used as a firmness-based ripeness index. A compact system consisting of a blue LED excitation source and a small spectrometer was used to measure fluorescence spectra, and a commercially available colorimeter was used to evaluate chromaticity. Hass avocado samples purchased from multiple retail stores in Japan and stored for different periods were examined. The combination of the fluorescence intensity ratio I740/I685 and the lightness parameter L* showed a moderate correlation with wfc, with R2 = 0.48. The fluorescence ratio I740/I685 was treated not as a direct measure of chlorophyll content, but as a spectral index associated with ripening-related changes in avocado skin, including chlorophyll-related fluorescence and skin optical properties. These results suggest that the combination of simple blue LED-excited fluorescence and chromaticity measurements may be useful as a practical screening approach for roughly estimating avocado ripeness in commercially available fruit.
Tono et al. (Sun,) studied this question.