EVALUATION OF QUALITY IN POSTHARVEST - PALTA

PROCEDURES

EVALUATION OF THE COLOR OF THE SKIN OF THE AVOCADO:

BRIGHT

OPAQUE

SEMIOPACO

TEGUMENT EVALUATION:

CUT

PEPA

TEGUMNETO

THICK

MEDIUM

ONION FABRIC

BROWN

DETERMINATION OF% OF DRY MATTER AND% OF OIL: