@misc{10481/93040,
year = {2024},
month = {7},
url = {https://hdl.handle.net/10481/93040},
abstract = {Avocado ripening entails intricate physicochemical transformations resulting in desirable characteristics for consumption; however, its impact on specific metabolites and its cultivar dependence remains largely unexplored. This study employed LC-MS to quantitatively monitor 30 avocado pulp metabolites, including phenolic compounds, amino acids, nucleosides, vitamins, phytohormones, and related compounds, from unripe to overripe stages, in three commercial varieties (Hass, Fuerte, and Bacon). Multivariate statistical analysis revealed significant metabolic variations between cultivars, leading to the identification of potential varietal markers. Most monitored metabolites exhibited dynamic quantitative changes. Although phenolic compounds generally increased during ripening, exceptions such as epicatechin and chlorogenic acid were noted. Amino acids and derivatives displayed a highly cultivar-dependent evolution, with Fuerte demonstrating the highest concentrations and most pronounced fluctuations. In contrast to penstemide, uridine and abscisic acid levels consistently increased during ripening. Several compounds characteristic of the Bacon variety were delineated but require further research for identification and role elucidation.},
organization = {PID2021-128508OB-I00 funded by MCIN/AEI/10.13039/501100011033 and “FEDER Una manera de hacer Europa”},
organization = {PID2022-141851OB-I00 funded by MCIN/AEI/10.13039/501100011033 and “FEDER Una manera de hacer Europa”},
organization = {PID2019-109566RB-I00 funded by MCIN/AEI /10.13039/501100011033},
organization = {Millennium Science Initiative Program – ICN2021_044},
organization = {Spanish Government (FPU19/00700)},
organization = {Universidad de Granada / CBUA},
keywords = {Persea americana Mill.},
keywords = {Phenolic compounds},
keywords = {Amino acids},
keywords = {Nucleosides},
keywords = {Vitamins},
keywords = {Phytohormones},
title = {Uncovering phytochemicals quantitative evolution in avocado fruit mesocarp during ripening: A targeted LC-MS metabolic exploration of Hass, Fuerte and Bacon varieties},
doi = {10.1016/j.foodchem.2024.140334},
author = {Serrano-García, Irene and Saavedra Morillas, Carlos and Beiro-Valenzuela, María Gemma and Monasterio, Romina P and Hurtado-Fernández, Elena and Gonzalez-Fernandez, José Jorge and Hormaza, José Ignacio and Pedreschi, Romina and Olmo-García, Lucía and Carrasco-Pancorbo, Alegría},
}