© The Authors, 2025, Published by the Universidad del Zulia*Corresponding author: yanilkaalcantara@hotmail.com
Keywords:
Persea americana
Criollo
Popenoe
Hass
Protein
Fat
Acidity
pH
Proximal and physicochemical characterization of fruits from promising avocado genotypes
in three areas in the Dominican Republic
Caracterización proximal y sicoquímica de frutos de genotipos promisorios de aguacate en tres
zonas de República Dominicana
Caracterização proximal e físico-química de frutos de genótipos promissores de abacate de três
zonas da República Dominicana
Yulisa Yanilka Alcántara-Marte
1,2
José Esteban Tejada-Torres
1,2
Yanilka Yulisa Alcántara-De Tejada
1,2*
Rev. Fac. Agron. (LUZ). 2025, 42(4): e254250
ISSN 2477-9407
DOI: https://doi.org/10.47280/RevFacAgron(LUZ).v42.n4.VII
Food technology
Associate editor: Dra. Gretty R. Ettiene Rojas
University of Zulia, Faculty of Agronomy
Bolivarian Republic of Venezuela.
1
Universidad Católica del Cibao. Facultad de las Ingenierías.
Avenida Universitaria, Esq. Av. Pedro A. Rivera, Apartado
No. 401, La Vega, República Dominicana.
2
Universidad ISA. Facultad de Ciencias Agroalimentarias
y del Ambiente. Av. Pte. Antonio Guzmán Fernández, Km.
5½, La Herradura, Santiago de Los Caballeros, República
Dominicana. C. P. 51000.
Received: 22-07-2025
Accepted: 17-10-2025
Published: 04-11-2025
Abstract
Characterization is one of the main factors to be considered for
the use of any raw material to be industrialized and commercialized,
and its quality depends on its origin. The objective of this research
was to evaluate the fruit characteristics of promising avocado
genotypes in the Dominican Republic, for which two studies
were carried out. The rst study evaluated the eect of genotype
(Popenoe, Criollo, and Hass) and the second evaluated the eect
of production area (north, central, and southeast Dominican
Republic) on proximal (moisture, protein, lipid, and ash content)
and physicochemical (titratable acidity, pH, water activity (aw),
and soluble solids) characteristics of avocado pulp. Completely
randomized designs with four replicates per study factor were
performed. An analysis of variance was carried out, and Tukey’s
test was applied with a reliability of 95 %. The results show that fat,
protein, and pH can vary according to genotype. Criollo avocados
had lower fat content (6.40 %) and their protein percentage was
statistically similar (p<0.05) to Hass and higher than Popenoe. The
pH ranged from 5.96 (Criollo) to 6.98 (Hass). Production areas can
inuence the protein content, titratable acidity, and water activity
(aw) in avocados. Those with the highest protein content are
produced in the southeast, while those with the lowest acidity and
highest water activity (aw) are produced in the central zone. These
results corroborate the need to characterize genotypes and the origin
of raw materials for industrialization and commercialization.
This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.
Rev. Fac. Agron. (LUZ). 2025, 42(4): e254250 October-December. ISSN 2477-9409.
2-6 |
Resumen
La caracterización es uno de los principales factores a considerar
para el aprovechamiento de toda materia prima a industrializar y
comercializar y la calidad depende de su procedencia. El objetivo
de esta investigación fue evaluar las características de frutos de
genotipos promisorios de aguacate en República Dominicana, para
lo cual se realizaron dos estudios. En el primero se evaluó el efecto
del genotipo (Popenoe, Criollo y Hass) y, en el segundo, la zona de
producción (norte, central y sureste de República Dominicana) sobre
características proximales (contenido de humedad, proteínas, lípidos
y cenizas) y sicoquímicas (acidez titulable, pH, actividad del agua
(aw) y sólidos solubles) de la pulpa de aguacate. Se emplearon diseños
completamente al azar con cuatro repeticiones por factor de estudio.
Se realizó un análisis de varianza y se aplicó la prueba de Tukey con
una conabilidad de 95 %. Los resultados muestran que la grasa,
proteína y pH pueden variar según el genotipo. Los aguacates criollos
presentaron menor contenido de grasa (6,40 %) y su porcentaje de
proteína fue similar (p<0,05) al contenido en Hass y mayor que en
el Popenoe. El pH estuvo entre 5,96 (criollo) y 6,98 (Hass). Las
zonas de producción pueden inuir en el contenido de proteínas,
acidez titulable y aw en el aguacate. En el Sureste se producen los
de mayor contenido proteico y en la zona Central aquellos menos
ácidos y con mayor aw. Estos resultados corroboran la necesidad de
caracterizar los genotipos y la procedencia de la materia prima para
su industrialización y comercialización.
Palabras clave: Persea americana, Criollo, Popenoe, Hass, proteína,
grasa, acidez, pH.
Resumo
A caraterização é um dos principais factores a ter em conta
para a utilização de qualquer matéria-prima a ser industrializada e
comercializada, sendo que a qualidade depende da sua origem. O
objetivo desta investigação foi avaliar as caraterísticas de genótipos
promissores de abacateiro na República Dominicana, para o qual
foram realizados dois estudos. O primeiro estudo avaliou o efeito do
genótipo (Popenoe, Criollo e Hass), e o segundo, o efeito da zona
de produção (norte, centro e sudeste da República Dominicana) nas
caraterísticas proximais (humidade, proteínas, lípidos e cinzas) e
físico-químicas (acidez titulável, pH, aw e sólidos solúveis) da polpa
do abacate. Foram utilizados desenhos completamente aleatórios
com quatro réplicas por fator de estudo. Foi efectuada uma análise de
variância e aplicado o teste de Tukey com uma abilidade de 95 %.
Os resultados mostram que o teor de gordura e proteína e o pH podem
variar de acordo com o genótipo. Os abacates criollos apresentam
um menor teor de gordura (6,40 %) e sua porcentagem de proteína é
estatisticamente semelhante à do Hass e superior à do Popenoe. O pH
variou de 5,96 (Criollo) a 6,98 (Hass). As zonas de produção podem
inuenciar o teor de proteínas, a acidez titulável e a aw nos abacates.
Os abacates com maior teor de proteína são produzidos na região
Sudeste e os com menor acidez e maior aw na região Central. Estes
resultados corroboram a necessidade de caraterizar os genótipos e a
origem das matérias-primas para a industrialização e comercialização.
Palavras chave: Persea americana, Criollo, Popenoe, Hass, proteína,
gordura, acidez, pH.
Introduction
Avocado (Persea americana Mill) belongs to the family
Lauraceae (Satriana et al., 2019). It is a subtropical/tropical fruit with
a creamy texture, peculiar avor and high nutritional value (Tesfaye
et al., 2022), particularly rich in fatty acids such as oleic and palmitic,
minerals and vitamins (Zakaria, 2021), and known for its high content
of bioactive compounds such as ascorbic acid, vitamin E, soluble
phenolics and carotenoids (Tesfaye et al., 2022). Due to the presence
of the aforementioned compounds and many other phytochemicals,
this fruit has shown numerous medicinal properties, including
antimicrobial, anti-inammatory, analgesic, antihypoglycemic,
antihypertensive, antihepatotoxic, anticonvulsant, and vasorelaxant
eects (Zakaria, 2021).
In the commercial eld, according to Ramírez-Guerrero et al.
(2023), avocado is one of the most popular fruits in the international
market. According to the Food and Agriculture Organization of the
United Nations (FAO, 2024), its production has increased worldwide,
standing out as a nutritious and versatile food. Furthermore, it is of
great interest in the food industry, given its high richness in fats,
proteins, vitamins, and phenolic compounds (Tesfaye et al., 2022;
Zakaria, 2021). Additionally, it has a wide range of uses, including
industrialized products: pulps as a base for spreadable, fresh,
refrigerated, or frozen products, and obtaining oil, among others.
In the Dominican Republic, avocado production has shown
steady growth, contributing to food security and the rural economy
(FAO, 2024). The production of this fruit in the country has gained
signicant importance due to its growing demand in both local and
international markets. D.R., is the third country in avocado production
(after Mexico and Colombia), with 1,016,834.74 t, according to the
latest FAO statistics for 2023 (FAO, 2025). These statistics also
indicate that the avocado harvested area in the country was 47,886
ha, being higher than in the previous 5 years; while the yield was
21,234.4 kg.ha
-1
(FAO, 2025). Data from the Ministry of Agriculture
of the Dominican Republic (MA, 2025) show that in 2024, an area
of 8,027.81 ha of avocado was planted in the country, and 55,468.33
ha were harvested, obtaining a production of 2,701,537.5 t, of which
63,345.3 t were exported.
With approximately 20 avocado genotypes, the Dominican
Republic oers producers a wide range of alternatives. However,
this abundance of options makes it dicult to choose the genotype.
Among the main avocado varieties cultivated in the country are
Semil-34, Hass, Criollo or local, Popenoe, Fuerte, Simmonds,
Pollock, and Carla (Sánchez-Rosario et al., 2025).
The genetic diversity of avocados cultivated in the Dominican
Republic implies their corresponding adaptations to the climatic,
edaphic, and other agroecological characteristics of the dierent
production areas. In the north zone, a humid tropical climate
predominates, and the soils are very fertile. In the southeast, a humid
tropical climate also predominates, and the soils are moderately
fertile, while in the central zone, a cool and varied climate prevails
with very fertile soils (Payano-Almánzar and Rodríguez, 2018).
The agronomic management of avocado in the Dominican
Republic varies according to the production area and local conditions.
In areas where forests have been converted into orchards and where
there is greater heterogeneity in vegetation structure, the size of the
farms and the design of the plantation inuence management practices
such as soil conservation, crop arrangement and pruning; in regions
This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.
Alcántara-Marte et al. Rev. Fac. Agron. (LUZ). 2025, 42(4): e254250
3-6 |
Physicochemical characteristics
Titratable acidity (TA) was determined using the volumetric
titration method (A.O.A.C., 1990), expressing the results as a
percentage of citric acid. Ionic acidity (pH) was measured by
potentiometry using a pH meter (Thermo Scientic Orion Star A211,
Indonesia). Water activity (aw) with a hygrometer (Rotronic Hygro
Palm HP-23, Switzerland) and soluble solids (SS) by refractometry
(Sper Scientic IP65 digital refractometer, China).
Experimental design and statistical analysis
The study consisted of two phases:
Phase 1: A completely randomized design was used, and the eect
of genotype on the proximal and physicochemical characteristics of
avocado fruits was evaluated. Four replications were performed per
study factor (genotype), totaling 12 experimental units. In phase
2, a completely randomized design was used, and the eect of the
production area on the response variables indicated for phase 1
was evaluated. Four replications were performed per study factor
(production area), totaling 12 experimental units.
For the analysis of the results obtained, ANOVAS were performed,
and the means were separated using Tukey’s test at a 95 % condence
level, employing the Statistix statistical package for Windows,
version 8.0 (Analytical Software, 2003).
Results and discussion
Proximal composition
The analysis of variance performed for the proximal characteristics
of avocado revealed that the fat and protein content may vary
according to the genotype (Table 1). Hass and Popenoe avocados
had a higher fat content than Criollo avocados, respectively, with the
Hass and Criollo genotypes being statistically dierent. In turn, these
two genotypes showed the highest percentages of protein and were
statistically dierent (p<0.05) from Popenoe.
Table 1. Proximal composition of avocado fruits of three genotypes
cultivated in three areas of the Dominican Republic.
Geno-
type
Moisture ( %) Fat ( %) Protein ( %) Ash ( %)
Media
(DS)
Criollo
81.00
a
(2.43)
6.40
b
(0.89)
1.26
a
(0.14)
0.48
a
(0.13)
Popenoe
81.45
a
(3.84)
8.43
ab
(1.98)
0.83
b
(0.21)
0.48
a
(0.48)
Hass
80.75
a
(1.10)
9.82
a
(1.28)
1.66
a
(0.32)
0.49
a
(0.09)
Study
area
Moisture ( %) Fat ( %) Protein ( %) Ash ( %)
Media
(DS)
North
79.47
a
(2.90)
9.29
a
(2.39)
0.77
b
(0.25)
0.53
a
(0.13)
Southeast
80.87
a
(1.76)
8.11
a
(2.09)
1.46
a
(0.31)
0.48
a
(0.11)
Central
83.43
a
(3.93)
7.57
a
(1.23)
0.89
b
(0.18)
0.40
a
(0.05)
Dierent letters in the same column indicate dierences between the means for each study
factor (p<0.05), in the Tukey’s test.
with water limitations or particular microclimates, water availability
and technical constraints have a decisive inuence on fertilization
intensity and irrigation strategies adopted (Young et al., 2023; Torres-
Quezada et al., 2025).
It has been argued that genetic variability can impact fruit quality
characteristics, being fundamental for market competitiveness and
consumer acceptance (Salazar et al., 2016). The physicochemical
characteristics of avocado, such as soluble solids content, pH,
acidity, and nutrient prole, are important indicators of fruit quality
and directly aect taste and texture. There are dierent studies on
avocado; however, most focus on general aspects, while specic
characterization by genotype and region is scarce. In the Dominican
Republic, this lack of information limits the use of the commercial
and agro-industrial potential of its varieties. Therefore, the objective
of this research was to characterize the physicochemical and
proximal properties of the fruits from three of the main genotypes
of native avocados cultivated in the north, southeast, and central
regions of the Dominican Republic. The information generated
will guide the technical sectorization of national production, an
aspect currently not regulated by the Ministry of Agriculture for this
species. Characterization by genotype and region would allow for
the identication of optimal cultivation areas, facilitate agricultural
planning, reduce post-harvest losses, and optimize the quality of
the fruit destined for both the domestic and export markets. In this
sense, the study provides technical evidence that can be considered
in future strategies of agro-productive management and territorial
dierentiation of avocado production in the country.
Materials and methods
Study location
This research was carried out at the Research and Experimentation
Laboratory (19°13’4’’ N, 70°31’08’’ W, 96.82 m.a.s.l.) of the Catholic
University of Cibao (UCATECI), La Vega, Dominican Republic.
Plant material
Avocado fruits of the Popenoe, Hass, and Criollo morado
varieties were harvested directly from the trees at a commercially
mature physiological stage, without bruises or rot, from each of
the selected farms in the main production areas of the Dominican
Republic (north, southeast, and central). For each genotype, 4 fruits
were collected, totaling 144 fruits. These were transported in plastic
baskets to UCATECI on the same day of harvest. The collection dates
were August for the north zone and September for the southeast and
central zones.
Sample preparation
In the research and experimentation laboratory of UCATECI, the
fruits were weighed, washed, and disinfected with drinking water
and sodium hypochlorite (100 mg.L
-1
, for 3 min) and dried using
absorbent paper. The fruits were manually peeled and homogenized
using a blender (Ninja BL780C 30, China) for 2 minutes.
For physicochemical analyses, the 144 fruits collected were
grouped into 12 samples (n=12); each sample consisted of
homogenizing the pulp of 12 fruits harvested by each farm or
producer, genotype, and study area.
Proximal composition
The content of moisture, fat, protein, and ash was determined
using the protocols of the Association of Ocial Analytical Chemists
(A.O.A.C., 1990).
This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.
Rev. Fac. Agron. (LUZ). 2025, 42(4): e254250 October-December. ISSN 2477-9409.
4-6 |
Although climatic seasons in the Dominican Republic are not
as clearly dened as in other countries, the southeast zone typically
experiences low rainfall; however, no statistically signicant
dierences (p > 0.05) in moisture content were observed among the
study zones.
The fat content in the fruits evaluated is consistent with that
reported by Chimuti et al. (2021), who indicated that this content
varies from 3 to 30 % depending on the variety of avocado.
Recently, Chávez et al. (2024) reported signicant dierences in
the variables evaluated when studying seven native avocado breeds in
the city of Parras de la Fuente, Coahuila (Mexico), reporting averages
of 3.06 to 13.65 % moisture, 1.33 to 5.21 % ash, 0.54 to 2.21 %
protein, and 53.29 to 66.58 % fat.
The high standard deviation recorded in the variables evaluated
in this study (Table 1) may be due to the fact that the fruit samples
come from dierent production units in the area, each with dierent
agronomic management practices, resulting in variability in fruit
quality. Additionally, microclimatic eects and variations in
edaphoclimatic conditions among the production units, among other
factors, may have contributed (Méndez Hernández et al., 2024).
Physicochemical characteristics
Ionic acidity was the only physicochemical parameter in the
samples that varied by genotype (p<0.05) (Table 2). Hass and Popenoe
avocados presented higher values, statistically dierent (p<0.05) than
those recorded for the Dominican Criollo genotype. The range for this
variable was between 5.97 and 6.98 %. It was also observed that the
production areas studied can inuence the titratable acidity and water
activity of avocado fruits.
Table 2. Physicochemical characteristics of the pulp of three
avocado genotypes cultivated in three areas of the
Dominican Republic.
Genotype
TA
pH Aw
SS
Media (DS)
Criollo
0.20
a
(0.05)
5.97
b
(0.57)
0.96
a
(0.00)
9.75
a
(3.57)
Popenoe
0.13
a
(0.05)
6.68
a
(0.23)
0.97
a
(0.01)
6.71
a
(1.59)
Hass
0.11
a
(0.04)
6.98
a
(0.10)
0,97
a
(0.00)
9.58
a
(2.35)
Production
area
TA
pH Aw
SS
Media (DS)
North
0.18
a
(0.01)
6.65
a
(0.28)
0.96
b
(0.01)
6.87
a
(2.37)
Southeast
0.15
ab
(0.15)
6.47
a
(0.66)
0.96
b
(0.00)
9.66
a
(2.80)
Central
0.08
b
(0.00)
6.71
a
(0.20)
0.989
a
(0.00)
6.55
a
(0.45)
TA: titratable acidity ( % citric acid), Aw: water activity, SS: soluble solids (°Brix). Dierent
letters in the same column indicate dierences between the means for each study factor
(p<0.05) according to Tukey’s test.
Protein content is the proximal characteristic of the avocados
evaluated that undergoes variations in relation to the production area.
In this case, it is observed that avocados with the highest content of
this nutrient are produced in the southeast zone (Table 1).
The results obtained in this research guide exporters within the
value chain toward selecting the Hass genotype for commercialization
in premium fresh fruit export markets (Hammami et al., 2024) or as
avocado chips, given that its high fat content implies better avor and
creaminess (Fonseca Duarte et al., 2016).
At the industrial level, for oil processors, the Hass and Popenoe
genotypes oer higher fat yields, so Criollo could be destined for
local pulp markets or less demanding products.
According to Ford et al. (2023), in general, the proximal
composition of avocado pulp is 61-77 % moisture, 13.5-24 % lipids,
1.05-2.04 % proteins, and 3.0-12.2 % carbohydrates. However, several
authors have explained that the dierences in the characteristics, not
only proximal, but also physicochemical, organoleptic and quality
in general of avocados can be attributed to environmental factors
such as climate, soil, latitude and altitude, as well as to the region of
origin, the variety in question, their degree of ripeness and agronomic
management (Chávez et al., 2024; Salazar et al., 2016).
Nasri et al. (2023) evaluated eight varieties of Moroccan avocado
(Ettinger, Fuerte, Hass, Reed, Zutano, Bacon, Maluma Hass, and
Choquette) and determined signicant dierences between the eight
varieties studied in moisture content (57.88 to 84.71 %), fat content
(8.41 to 57.88 %), ash (0.57 to 1.37 %), and protein content (5.7
to 8.61 %). Regarding the Hass genotype, they reported 76.03 %
moisture, 13.45 % oil, 0.99 % ash, and 8.47 % proteins. It can be seen
that, except for moisture content, Moroccan Hass avocados are richer
in nutrients than Dominican ones, regardless of the area where they
are produced, perhaps due to a dierent fertilization regime. Vinha et
al. (2013) studied ‘Hass’ variety avocados produced in the Algarve
region, achieving higher fat (43.5 %) and ash (1.77 %) and lower
moisture (70.83 %) and protein (1.82 %) contents. On the other hand,
in Lavras (Brazil), De Carvalho et al. (2021) found moisture levels
in the pulp of ‘Hass’ avocado of 45.8 %, signicantly lower than
those obtained in this study. In contrast, Ge et al. (2017) studied two
varieties of avocado (RN-7 and RN-8) in China, and reported 82.85
and 83.59 % moisture, 7.33 and 6.53 % oil, 0.52 and 0.74 % ash,
and 0.42 % protein in both varieties, respectively, with the values
of moisture and oil being similar to those obtained in this research,
while those of ash are slightly higher and those of proteins, lower.
In avocados of the Margarida variety, Krumreich et al. (2024) found
protein ranges between 1.11 and 1.75 %.
According to Meyer and Terry (2010), the lipid content of avocados
can comprise between 15 and 30 % of the fresh weight of the fruit,
highlighting that these variations depend on the cultivar, season, and
growing conditions. These arguments regarding variations in avocado
characteristics are corroborated by Fonseca Duarte et al. (2016), who
indicated that the main climatic requirements of the avocado tree
are related to temperature and rainfall and that the varieties present
dierent responses among them.
In the literature consulted, there is varied information on the
proximal content of avocados, even though it is the same genotype.
For example, according to Ford et al. (2023), Hass avocado contains
approximately 13.5-24 % oil. On the other hand, Chimuti et al.
(2021) indicated that the oil content is close to 30 % (depending on
the extraction method used). This could be explained by the factors
indicated above.
This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.
Alcántara-Marte et al. Rev. Fac. Agron. (LUZ). 2025, 42(4): e254250
5-6 |
There is scarce information on the physicochemical characterization
of avocado; most studies focus on the proximal composition and the
evaluation of the lipid fraction, with the determination of fatty acids.
Ge et al. (2017) studied the physicochemical characteristics of two
avocado varieties (RN-7 and RN-8) in China, reporting values of 0.56
% and 0.72 % of glucose and titratable acidity of 1.78 % and 2.63 %
of tartaric acid, respectively. In ‘Hass’ variety avocados produced in
the Algarve region (Portugal), Vinha et al. (2013) obtained lower TSS
values (6.68 °Brix) and 1.07 % tartaric acid. Regarding the relationship
between these parameters, Vinha et al. (2013) explain that the soluble
solids of avocados tend to increase as ripening progresses due to plant
biosynthesis and polysaccharide degradation. Conversely, avocado
acidity tends to decrease during ripening as a result of respiration or
conversion into sugars, since metabolic activity increases and organic
acids serve as an energy reserve for the fruit through the Krebs cycle.
In their study, TSS exhibited a behavior opposite to acidity. However,
this did not occur in the present research. In ‘Hass’ avocados of
American origin, Henríquez Arias et al. (2012) reported 5.1 °Brix
and 0.04 % citric acid, both values being lower than those obtained
in the present study. According to Meyer and Terry (2010), the sugar
content of avocados is relatively low, depending on the cultivar,
season, and growing conditions. In this regard, Kilaru et al. (2015),
state that soluble sugars may be the precursors of lipid synthesis in
these fruits, implying that the higher the lipid content, the lower the
levels of soluble sugar in the pulp, contrary to what was observed in
the present research.
Conclusions
The characterization of Dominican avocados revealed that,
according to the genotypes, there is variation in the content of fat,
protein, and ionic acidity, while production areas can inuence the
protein content, titratable acidity, and water activity of the avocado.
These ndings facilitate the identication of avocado genotypes with
greater commercial potential and nutritional value according to the
specic agroclimatic conditions of the three regions of the country,
allowing for a deeper understanding of this agricultural resource and
its applications in agroindustry and export.
Future potential research could include the characterization of
phytochemicals present in the pulp and seed of Dominican avocados
according to genotype and region, irrigation and fertilization trials
by genotype and area, and the evaluation of genetic susceptibility to
water stress in relation to fat content.
Acknowledgement
The authors thank the National Fund for Scientic and
Technological Development (FONDECYT) for funding this research
(2022-2D5-054) and the Catholic University of Cibao (UCATECI).
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