Changes in the fatty acids of avocado oil during maturation
DOI:
https://doi.org/10.3989/gya.1995.v46.i2.908Keywords:
Avocado, Avocado oil, Fatty acid (content in), Ripening (influence of)Abstract
The minimum fat richness of avocados necessary for marketing of the fruit is 8%, although after vegetative maturation values of about 20% or more are reached, the values depending on the variety. In the period between harvesting, when commercial maturity is reached, and full maturation, not only is the fat content increased but changes also occur in the fat composition, the unsaturated fatty acids increasing while the amount of saturated fatty acids decreases.
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Published
1995-04-30
How to Cite
1.
Martín Nieto L, Moren Romero MV. Changes in the fatty acids of avocado oil during maturation. Grasas aceites [Internet]. 1995Apr.30 [cited 2024Apr.19];46(2):92-5. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/908
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Research
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