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

Autores
Beiro Valenzuela, María Gemma; Monasterio, Romina Paula; Serrano García, Irene; Hurtado Fernández, Elena; Sánchez Arévalo, Carmen María; Fernández Sánchez, Jorge Fernando; Pedreschi, Romina; Olmo García, Lucía; Carrasco Pancorbo, Alegría
Año de publicación
2025
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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 following ranges: D-mannoheptulose, 0.4–49 mg/g dry weight (DW); perseitol, 0.5–23 mg/g DW; glucose, 0.8–5.3 mg/g DW; fructose, 0.6–4.5 mg/g DW; and sucrose, 0.5–3.4 mg/g DW. C7 sugar levels consistently declined, while C6 sugars increased—primarily between the intermediate and ready-to-eat stages—with distinct cultivar-specific patterns. Bacon maintained elevated C7 concentrations for a longer period; Fuerte exhibited a rapid transition from C7 to C6 sugars; and Hass displayed a more gradual and balanced shift. Multivariate analysis (partial least squares discriminant analysis, PLS-DA) effectively discriminated between cultivars at each ripening stage, confirming cultivar-specific metabolic signatures. These findings offer new insights into avocado carbohydrate metabolism, emphasising varietydependent pathways that could inform breeding strategies, optimise postharvest ripening protocols, and support the nutritional characterisation of different avocado cultivars.
Fil: Beiro Valenzuela, María Gemma. Universidad de Granada; España
Fil: Monasterio, Romina Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina. Universidad de Granada; España
Fil: Serrano García, Irene. Universidad de Granada; España
Fil: Hurtado Fernández, Elena. Universidad Loyola; España
Fil: Sánchez Arévalo, Carmen María. Universidad de Granada; España
Fil: Fernández Sánchez, Jorge Fernando. Universidad de Granada; España
Fil: Pedreschi, Romina. Pontificia Universidad Católica de Valparaíso; Chile
Fil: Olmo García, Lucía. Universidad de Granada; España
Fil: Carrasco Pancorbo, Alegría. Universidad de Granada; España
Materia
AVOCADO RIPENING
NON-STRUCTURAL CARBOHYDRATES
HYDROPHILIC INTERACTION CHROMATOGRAPHY–MASS SPECTROMETRY
PERSEA AMERICANA
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/282223
Acceder
id CONICETDig_9c14af48659eee3dab60426fd1eb382f
oai_identifier_str oai:ri.conicet.gov.ar:11336/282223
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Cultivar-Specific Differences in C6 and C7 Sugar Metabolism During Avocado Ripening: Comparative Insights from Bacon, Fuerte, and HassBeiro Valenzuela, María GemmaMonasterio, Romina PaulaSerrano García, IreneHurtado Fernández, ElenaSánchez Arévalo, Carmen MaríaFernández Sánchez, Jorge FernandoPedreschi, RominaOlmo García, LucíaCarrasco Pancorbo, AlegríaAVOCADO RIPENINGNON-STRUCTURAL CARBOHYDRATESHYDROPHILIC INTERACTION CHROMATOGRAPHY–MASS SPECTROMETRYPERSEA AMERICANAhttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1Avocado 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 following ranges: D-mannoheptulose, 0.4–49 mg/g dry weight (DW); perseitol, 0.5–23 mg/g DW; glucose, 0.8–5.3 mg/g DW; fructose, 0.6–4.5 mg/g DW; and sucrose, 0.5–3.4 mg/g DW. C7 sugar levels consistently declined, while C6 sugars increased—primarily between the intermediate and ready-to-eat stages—with distinct cultivar-specific patterns. Bacon maintained elevated C7 concentrations for a longer period; Fuerte exhibited a rapid transition from C7 to C6 sugars; and Hass displayed a more gradual and balanced shift. Multivariate analysis (partial least squares discriminant analysis, PLS-DA) effectively discriminated between cultivars at each ripening stage, confirming cultivar-specific metabolic signatures. These findings offer new insights into avocado carbohydrate metabolism, emphasising varietydependent pathways that could inform breeding strategies, optimise postharvest ripening protocols, and support the nutritional characterisation of different avocado cultivars.Fil: Beiro Valenzuela, María Gemma. Universidad de Granada; EspañaFil: Monasterio, Romina Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina. Universidad de Granada; EspañaFil: Serrano García, Irene. Universidad de Granada; EspañaFil: Hurtado Fernández, Elena. Universidad Loyola; EspañaFil: Sánchez Arévalo, Carmen María. Universidad de Granada; EspañaFil: Fernández Sánchez, Jorge Fernando. Universidad de Granada; EspañaFil: Pedreschi, Romina. Pontificia Universidad Católica de Valparaíso; ChileFil: Olmo García, Lucía. Universidad de Granada; EspañaFil: Carrasco Pancorbo, Alegría. Universidad de Granada; EspañaMultidisciplinary Digital Publishing Institute2025-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/282223Beiro Valenzuela, María Gemma; Monasterio, Romina Paula; Serrano García, Irene; Hurtado Fernández, Elena; Sánchez Arévalo, Carmen María; et al.; Cultivar-Specific Differences in C6 and C7 Sugar Metabolism During Avocado Ripening: Comparative Insights from Bacon, Fuerte, and Hass; Multidisciplinary Digital Publishing Institute; Plants; 14; 18; 9-2025; 1-172223-7747CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2223-7747/14/18/2856info:eu-repo/semantics/altIdentifier/doi/10.3390/plants14182856info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2026-03-31T15:02:45Zoai:ri.conicet.gov.ar:11336/282223instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982026-03-31 15:02:45.961CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Cultivar-Specific Differences in C6 and C7 Sugar Metabolism During Avocado Ripening: Comparative Insights from Bacon, Fuerte, and Hass
title Cultivar-Specific Differences in C6 and C7 Sugar Metabolism During Avocado Ripening: Comparative Insights from Bacon, Fuerte, and Hass
spellingShingle Cultivar-Specific Differences in C6 and C7 Sugar Metabolism During Avocado Ripening: Comparative Insights from Bacon, Fuerte, and Hass
Beiro Valenzuela, María Gemma
AVOCADO RIPENING
NON-STRUCTURAL CARBOHYDRATES
HYDROPHILIC INTERACTION CHROMATOGRAPHY–MASS SPECTROMETRY
PERSEA AMERICANA
title_short Cultivar-Specific Differences in C6 and C7 Sugar Metabolism During Avocado Ripening: Comparative Insights from Bacon, Fuerte, and Hass
title_full Cultivar-Specific Differences in C6 and C7 Sugar Metabolism During Avocado Ripening: Comparative Insights from Bacon, Fuerte, and Hass
title_fullStr Cultivar-Specific Differences in C6 and C7 Sugar Metabolism During Avocado Ripening: Comparative Insights from Bacon, Fuerte, and Hass
title_full_unstemmed Cultivar-Specific Differences in C6 and C7 Sugar Metabolism During Avocado Ripening: Comparative Insights from Bacon, Fuerte, and Hass
title_sort Cultivar-Specific Differences in C6 and C7 Sugar Metabolism During Avocado Ripening: Comparative Insights from Bacon, Fuerte, and Hass
dc.creator.none.fl_str_mv Beiro Valenzuela, María Gemma
Monasterio, Romina Paula
Serrano García, Irene
Hurtado Fernández, Elena
Sánchez Arévalo, Carmen María
Fernández Sánchez, Jorge Fernando
Pedreschi, Romina
Olmo García, Lucía
Carrasco Pancorbo, Alegría
author Beiro Valenzuela, María Gemma
author_facet Beiro Valenzuela, María Gemma
Monasterio, Romina Paula
Serrano García, Irene
Hurtado Fernández, Elena
Sánchez Arévalo, Carmen María
Fernández Sánchez, Jorge Fernando
Pedreschi, Romina
Olmo García, Lucía
Carrasco Pancorbo, Alegría
author_role author
author2 Monasterio, Romina Paula
Serrano García, Irene
Hurtado Fernández, Elena
Sánchez Arévalo, Carmen María
Fernández Sánchez, Jorge Fernando
Pedreschi, Romina
Olmo García, Lucía
Carrasco Pancorbo, Alegría
author2_role author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv AVOCADO RIPENING
NON-STRUCTURAL CARBOHYDRATES
HYDROPHILIC INTERACTION CHROMATOGRAPHY–MASS SPECTROMETRY
PERSEA AMERICANA
topic AVOCADO RIPENING
NON-STRUCTURAL CARBOHYDRATES
HYDROPHILIC INTERACTION CHROMATOGRAPHY–MASS SPECTROMETRY
PERSEA AMERICANA
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv 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 following ranges: D-mannoheptulose, 0.4–49 mg/g dry weight (DW); perseitol, 0.5–23 mg/g DW; glucose, 0.8–5.3 mg/g DW; fructose, 0.6–4.5 mg/g DW; and sucrose, 0.5–3.4 mg/g DW. C7 sugar levels consistently declined, while C6 sugars increased—primarily between the intermediate and ready-to-eat stages—with distinct cultivar-specific patterns. Bacon maintained elevated C7 concentrations for a longer period; Fuerte exhibited a rapid transition from C7 to C6 sugars; and Hass displayed a more gradual and balanced shift. Multivariate analysis (partial least squares discriminant analysis, PLS-DA) effectively discriminated between cultivars at each ripening stage, confirming cultivar-specific metabolic signatures. These findings offer new insights into avocado carbohydrate metabolism, emphasising varietydependent pathways that could inform breeding strategies, optimise postharvest ripening protocols, and support the nutritional characterisation of different avocado cultivars.
Fil: Beiro Valenzuela, María Gemma. Universidad de Granada; España
Fil: Monasterio, Romina Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina. Universidad de Granada; España
Fil: Serrano García, Irene. Universidad de Granada; España
Fil: Hurtado Fernández, Elena. Universidad Loyola; España
Fil: Sánchez Arévalo, Carmen María. Universidad de Granada; España
Fil: Fernández Sánchez, Jorge Fernando. Universidad de Granada; España
Fil: Pedreschi, Romina. Pontificia Universidad Católica de Valparaíso; Chile
Fil: Olmo García, Lucía. Universidad de Granada; España
Fil: Carrasco Pancorbo, Alegría. Universidad de Granada; España
description 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 following ranges: D-mannoheptulose, 0.4–49 mg/g dry weight (DW); perseitol, 0.5–23 mg/g DW; glucose, 0.8–5.3 mg/g DW; fructose, 0.6–4.5 mg/g DW; and sucrose, 0.5–3.4 mg/g DW. C7 sugar levels consistently declined, while C6 sugars increased—primarily between the intermediate and ready-to-eat stages—with distinct cultivar-specific patterns. Bacon maintained elevated C7 concentrations for a longer period; Fuerte exhibited a rapid transition from C7 to C6 sugars; and Hass displayed a more gradual and balanced shift. Multivariate analysis (partial least squares discriminant analysis, PLS-DA) effectively discriminated between cultivars at each ripening stage, confirming cultivar-specific metabolic signatures. These findings offer new insights into avocado carbohydrate metabolism, emphasising varietydependent pathways that could inform breeding strategies, optimise postharvest ripening protocols, and support the nutritional characterisation of different avocado cultivars.
publishDate 2025
dc.date.none.fl_str_mv 2025-09
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/282223
Beiro Valenzuela, María Gemma; Monasterio, Romina Paula; Serrano García, Irene; Hurtado Fernández, Elena; Sánchez Arévalo, Carmen María; et al.; Cultivar-Specific Differences in C6 and C7 Sugar Metabolism During Avocado Ripening: Comparative Insights from Bacon, Fuerte, and Hass; Multidisciplinary Digital Publishing Institute; Plants; 14; 18; 9-2025; 1-17
2223-7747
CONICET Digital
CONICET
url http://hdl.handle.net/11336/282223
identifier_str_mv Beiro Valenzuela, María Gemma; Monasterio, Romina Paula; Serrano García, Irene; Hurtado Fernández, Elena; Sánchez Arévalo, Carmen María; et al.; Cultivar-Specific Differences in C6 and C7 Sugar Metabolism During Avocado Ripening: Comparative Insights from Bacon, Fuerte, and Hass; Multidisciplinary Digital Publishing Institute; Plants; 14; 18; 9-2025; 1-17
2223-7747
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2223-7747/14/18/2856
info:eu-repo/semantics/altIdentifier/doi/10.3390/plants14182856
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1861214191152529408
score 12.822162

Publicaciones similares