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, Italy]
Carmina Reig [Instituto Agroforestal Mediterráneo, Universidad Politécnica de Valencia, Spain]

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.

DOI: 10.26353/j.itahort/2018.1.111

Keywords: avocado, Persea americana, fatty acids, sugar, lipids, carbohydrates, ripening time

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Farina, V. and Reig, C. (2018) 'Fatty acids and sugar composition of avocado fruit during harvesting time and post-harvest ripening period: a review', Italus Hortus, 25(1), pp. 1-11. doi: 10.26353/j.itahort/2018.1.111