Fatty acids and sugar composition of avocado fruit during harvesting time and post-harvest ripening period: a review

Vittorio Farina [Department of Agricultural, Food and Forest Sciences, University of Palermo];
Carmina Reig [Instituto Agroforestal Mediterráneo, Universidad Politécnica de Valencia]

In a study of the maturity of avocado fruit it is important to elucidate the lipid metabolism in the fruit during growth and storage, since the avocado stores a large amount of lipids in the edible pulp.
Meanwhile the fatty acids may then form fats by combining with glycerol, a sugar metabolism product, and sugar metabolism of the avocado fruit should be considered.

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