Uncovering phytochemicals quantitative evolution in avocado fruit mesocarp during ripening: A targeted LC-MS metabolic exploration of Hass, Fuerte and Bacon varieties

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.

This research has been partially financed by Grants PID2021-128508OB-I00 and PID2022-141851OB-I00 funded by MCIN/AEI/10.13039/501100011033 and “FEDER Una manera de hacer Europa”, by Grant PID2019-109566RB-I00 funded by MCIN/AEI /10.13039/501100011033, and the Millennium Science Initiative Program – ICN2021_044. Authors are grateful for the financial support received from the Spanish Government (FPU19/00700) (I⋅S-G.), and from “UE NextGenerationUE” (R.P.M.). Funding for open access charge: Universidad de Granada / CBUA.

Peer reviewed