6533b828fe1ef96bd1288c4d
RESEARCH PRODUCT
Fatty acids and sugar composition of avocado fruit during harvesting time and post-harvest ripening period: a review
Vittorio FarinaCarmina Reig Valorsubject
HorticulturePeriod (gene)food and beveragesComposition (visual arts)RipeningPlant ScienceHorticultureBiologySugarFood Sciencedescription
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.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2018-01-01 | Italus Hortus |