Cultivar-Specific Differences in C6 and C7 Sugar Metabolism During Avocado Ripening: Comparative Insights from <i>Bacon</i>, <i>Fuerte</i>, and <i>Hass</i>.

ABSTRACT: Avocado is a unique fruit in which of seven-carbon (C7) sugars (notably D-mannoheptulose and perseitol) dominate the carbohydrate profile at harvest. Despite growing interest in sugar-mediated ripening processes, limited comparative data exist across cultivars. This work characterises the dynamic changes in non-structural carbohydrates in the mesotecarp of three commercially relevant avocado varieties-Bacon, Fuerte, and Hass-across four defined ripening stages, from unripe to overripe, with five biological replicates per stage. Using a validated hydrophilic interaction liquid chromatography-mass spectrometry (HILIC-MS) method, we quantified five key sugars and assessed their evolution through ripening. Concentrations varied among the studied samples within the f

SUBMITTER: Beiro-Valenzuela MG 

PROVIDER: S-EPMC12473306 | biostudies-literature | 2025 Sep

REPOSITORIES: biostudies-literature