Open AccessFatty acids and sugar composition of avocado fruit during harvesting time and post-harvest ripening period: a review
Author(s) -
Vittorio Farina
Publication year - 2018
Publication title -
italus hortus
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.128
H-Index - 2
ISSN - 1127-3496
DOI - 10.26353/j.itahort/2017.1.111
Subject(s) - sugar , ripening , pulp (tooth) , food science , lipid metabolism , chemistry , biology , horticulture , botany , biochemistry , medicine , pathology
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.