Determination of primary and secondary biochemical contents of avocado fruits harvested at different maturity stages

In this study; fruit ripening, pomological characteristics and the change of primary and secondary metabolites were investigated in Zutano, Füerte and Hass avocado cultivars. In the examined varieties; he highest fruit weight, fruit width and fruit length were obtained from the Füerte variety in the green stage. The highest flesh thickness were measured in the raw period as 46.55 mm and the green period as 13.90 mm (Füerte). Hass cultivar did not differ in terms of seed properties during ripening. In terms of seed characteristics, the highest data were obtained in the green maturity period of Zutano cultivar. Fruit skin and flesh color values decreased with maturation. While the skin color (L) of Zutano cultivar was 41.09 in the raw period, it was measured as 24.08 in the green period. The C color value of the flesh of Hass variety was determined as 38.23 in the raw period and 30.18 in the green stage. Füerte cultivar had the highest SSCM rate (8.13%) in the green stage. Zutano cultivar had the highest contents of gallic acid (7.170 mg kg-1), catechin (3.783 mg kg-1) and syringic acid (1.359 mg kg-1) during the green stage. The highest malic and citric acid contents were obtained in Hass and Füerte cultivars at the green stage. When the phenolic compounds, which are among the secondary metabolites, were examined, it was observed that the phenolic acids decreased in general with maturation, while the other phenolic compounds increased in general. Organic acids were found to decrease in general with maturation.